Description
A rich and comforting Instant Pot Beef Stew featuring tender chunks of beef, hearty vegetables, and a flavorful broth—all ready in under an hour.
Ingredients
Scale
- 2 pounds chuck roast, cut into 1.5-inch chunks
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 large carrots, peeled and thickly sliced
- 4 medium Yukon gold potatoes, cubed
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons cornstarch (optional)
- 2 tablespoons water (optional)
Instructions
- Set Instant Pot to Sauté mode and let it preheat.
- Season beef with salt and pepper. Sear in batches with olive oil until browned. Remove and set aside.
- Sauté onion and garlic until fragrant. Stir in tomato paste and cook for another minute.
- Deglaze with some beef broth, scraping up brown bits.
- Return beef to pot. Add carrots, potatoes, bay leaves, thyme, Worcestershire, and remaining broth. Stir well.
- Seal lid and cook on high pressure for 35 minutes. Let pressure naturally release for 10 minutes.
- Optional: Mix cornstarch and water, stir into stew, and simmer on Sauté for 5 minutes to thicken.
- Serve hot with fresh parsley if desired.
Notes
- For deeper flavor, let stew sit 10 minutes before serving.
- Use a low-sodium broth to control saltiness.
- Refrigerate leftovers for up to 4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg
Keywords: instant pot beef stew, pressure cooker stew, comfort food, easy beef stew