Easy recipe for Instant Pot Beef Stew in 60 mins
Craving a cozy meal? Make our easy Instant Pot Beef Stew with tender beef and hearty veggies. Discover the simple, one-pot recipe today.
Ingredients
- 2 lbs beef chuck roast trimmed and cut into 1.5-inch cubes
- 1 tsp kosher salt plus more to taste
- ½ tsp black pepper freshly ground
- ¼ cup all-purpose flour
- 2 tbsp olive oil
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 1.5 lbs Yukon Gold potatoes peeled and cut into 1.5-inch chunks
- 4 medium carrots peeled and cut into 1-inch thick rounds
- 1 cup frozen peas
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Pat the beef cubes dry with a paper towel. In a large bowl, toss the beef with salt, pepper, and all-purpose flour until evenly coated.
- Set your Instant Pot to the 'Sauté' function on high heat. Once hot, add the olive oil. Working in two batches, sear the beef cubes on all sides until well browned, about 5-7 minutes per batch. Transfer the browned beef to a plate and set aside. Do not overcrowd the pot.
- Add the chopped onion to the pot and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Pour in about 1/2 cup of the beef broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. This is crucial for flavor!
- Stir in the tomato paste, Worcestershire sauce, dried thyme, and the remaining beef broth. Turn off the 'Sauté' function. Return the browned beef to the pot, along with any accumulated juices. Add the bay leaves, potatoes, and carrots. Stir gently to combine.
- Secure the lid on the Instant Pot, ensuring the steam release valve is in the 'Sealing' position. Select the 'Manual' or 'Pressure Cook' setting and cook on high pressure for 35 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully perform a quick release to vent the remaining steam.
- Open the lid and remove the bay leaves. Stir in the frozen peas; the residual heat will cook them quickly. If you prefer a thicker stew, you can make a slurry by whisking 2 tablespoons of cornstarch with 2 tablespoons of cold water and stirring it into the stew on the 'Sauté' setting until thickened.
- Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.
Notes
Chef's Tips: Don't skip browning the beef! It creates a deep, rich flavor base for the stew. Deglazing the pot is equally important to incorporate all those delicious browned bits.
Variations: Feel free to add other root vegetables like parsnips or celery. A splash of red wine after sautéing the onions adds another layer of complexity.
Storage: Leftover beef stew can be stored in an airtight container in the refrigerator for up to 4 days. The flavor often improves the next day!
