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Instant Pot Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 147 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Description

This Instant Pot Beef Stew recipe delivers a hearty and flavorful meal featuring tender chuck roast simmered with fresh vegetables and a rich, savory broth. Perfect for a comforting dinner, the stew is thickened to perfection and infused with aromatic herbs and spices, all prepared quickly using the Instant Pot pressure cooking method.


Ingredients

Units Scale

Meat and Seasoning

  • 4 tbsp Butter
  • 2 1/2 lb Chuck Roast, cut in 1″ cubes
  • Salt & Pepper, to taste

Liquid Base

  • 4 cup Beef Stock
  • 2 tbsp Tomato Paste
  • 1 tbsp Worcestershire Sauce

Spices and Aromatics

  • 1 tsp Paprika
  • 3 tsp Minced Garlic
  • 1 tsp Thyme
  • 1 Bay Leaf

Vegetables

  • 1 1/2 Onions, diced
  • 2 stalks Celery, sliced
  • 5 medium Potatoes, peeled and cubed
  • 3 Carrots, peeled and sliced

Thickener

  • 3 tbsp Cornstarch
  • 3 tbsp Water

Instructions

  1. Set Instant Pot on Saute High. Turn on the Instant Pot and select the ‘Saute High’ mode to prepare for browning the meat.
  2. Melt the Butter. Add the butter to the pot and allow it to fully melt to create a base for browning.
  3. Browns the Meat. Season the chuck roast cubes with salt and pepper, then brown them in batches in the melted butter to develop deep flavor. Remove browned meat to a bowl and repeat until all meat is browned.
  4. Add the Meat Back. Turn off sauté mode and return all the browned meat pieces back into the Instant Pot.
  5. Add Liquid Base and Seasonings. Pour in beef stock, tomato paste, Worcestershire sauce, paprika, minced garlic, and thyme. Stir thoroughly to combine all ingredients evenly.
  6. Add Vegetables. Add diced onions, sliced celery, cubed potatoes, and sliced carrots to the pot. Mix everything together and place the bay leaf on top.
  7. Cook under High Pressure. Close the Instant Pot lid securely and set it to cook at high pressure for 35 minutes to tenderize meat and blend flavors.
  8. Quick Release. Once cooking is complete, carefully cover the pressure release vent with a dish towel to prevent spatter and perform a quick release of the pressure.
  9. Prepare Cornstarch Mixture. While waiting, whisk together cornstarch and water in a small bowl until smooth and set aside.
  10. Thicken the Sauce. Remove the lid, discard the bay leaf, then gradually stir the cornstarch mixture into the stew. Allow it to sit for a few minutes to thicken the sauce to your desired consistency.
  11. Season and Serve. Taste the stew and add additional salt and pepper as needed. Serve hot and enjoy your comforting beef stew.

Notes

  • You can substitute other root vegetables like parsnips or turnips for some of the potatoes or carrots.
  • For added flavor, deglaze the pot with a splash of red wine after browning the meat.
  • Leftovers can be stored in an airtight container in the refrigerator and reheated gently on the stovetop or microwave.
  • Freezing is also an option; simply cool the stew completely before transferring it to freezer-safe containers.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 3g
  • Sodium: 610mg
  • Fat: 20g
  • Saturated Fat: 9g
  • Unsaturated Fat: 11g
  • Trans Fat: 0.5g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 80mg