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Instant Pot Beef Stew: The Ultimate 1-Hour Comfort

Instant Pot Beef Stew

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Make a hearty and flavorful beef stew quickly in your Instant Pot. This recipe delivers a rich, slow-simmered taste in a fraction of the time, perfect for a comforting winter meal.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1.5 lbs Yukon Gold potatoes, cubed
  • 1 cup frozen peas
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Salt and freshly ground black pepper to taste

Instructions

  1. Set your Instant Pot to the Sauté function on high. Add olive oil. Once hot, add the beef cubes in a single layer and brown on all sides. Work in batches if needed. Remove beef and set aside.
  2. Add the onion, carrots, and celery to the pot. Sauté for 5 minutes until softened. Add the garlic and cook for one more minute until fragrant.
  3. Stir in the tomato paste and cook for one minute. Pour in a small amount of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
  4. Return the beef to the pot. Add the remaining beef broth, Worcestershire sauce, thyme, bay leaf, potatoes, salt, and pepper. Stir to combine.
  5. Secure the lid and set the steam release to the sealing position. Select the Pressure Cook or Manual setting and cook on high pressure for 35 minutes.
  6. When the cooking time is complete, allow the pressure to release naturally for 15 minutes, then perform a quick release for any remaining pressure.
  7. Remove the bay leaf. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Set the Instant Pot to the Sauté function. Pour the slurry into the stew and stir until it thickens, about 2-3 minutes.
  8. Stir in the frozen peas and turn off the pot. Let it sit for 5 minutes before serving.

Notes

  • For extra flavor, you can deglaze the pot with 1/2 cup of dry red wine before adding the beef broth.
  • You can use beef stew meat, but beef chuck provides a more tender result.
  • Cut your potatoes into uniform, 1-inch cubes so they cook evenly.