Instant Pot Beef Stew

Description: This Instant Pot Beef Stew is a hearty and comforting one-pot meal made with tender beef chunks, potatoes, carrots, onions, garlic, and a rich savory broth. Pressure cooking makes the beef incredibly tender while keeping the recipe quick and easy. Perfect for a cozy family dinner!

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

• 2 pounds beef chuck roast, cut into 1-inch cubes

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 4 medium carrots, cut into chunks

• 4 medium potatoes, peeled and cubed

• 2 celery stalks, chopped

• 2 tablespoons tomato paste

• 3 cups beef broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon paprika

• ½ teaspoon black pepper

• 1 teaspoon salt, or to taste

• 2 bay leaves

• 2 tablespoons cornstarch

• 2 tablespoons cold water

• Fresh parsley for garnish

Instructions

1. Prepare the Beef: Pat the beef cubes dry with paper towels and season with salt, pepper, and paprika.

2. Brown the Beef: Turn the Instant Pot to Sauté mode. Add olive oil and brown the beef in batches for 2–3 minutes per side. Remove and set aside.

3. Cook the Vegetables: Add chopped onion and celery to the pot. Cook for 2–3 minutes until softened. Add garlic and cook for another 30 seconds.

4. Add Flavor: Stir in tomato paste, thyme, rosemary, and Worcestershire sauce.

5. Add Broth: Pour in beef broth and scrape the bottom of the pot to remove any browned bits.

6. Pressure Cook: Return the beef to the pot. Add bay leaves and stir gently. Secure the lid and cook on High Pressure for 35 minutes.

7. Release Pressure: Allow natural pressure release for 10 minutes, then carefully release any remaining pressure.

8. Add Potatoes and Carrots: Add potatoes and carrots to the pot. Close the lid and cook on High Pressure for another 5 minutes.

9. Thicken the Stew: Mix cornstarch with cold water in a small bowl. Turn on Sauté mode and stir the mixture into the stew. Cook for 2–3 minutes until the broth thickens.

10. Finish and Serve: Remove bay leaves, sprinkle with fresh parsley, and serve hot.

Healthy Benefits

• Beef: Provides protein, iron, and vitamin B12.

• Carrots: Rich in beta-carotene and vitamin A.

• Potatoes: Provide potassium and energy.

• Celery: Adds fiber and freshness.

• Garlic: Contains beneficial plant compounds.

Pro Tips

• Brown the beef first for a deeper, richer flavor.

• Cut vegetables into similar-sized pieces.

• Allow natural pressure release for tender beef.

• Add frozen peas at the end to keep them bright and fresh.

Serving Suggestions

Serve with:

• Crusty garlic bread.

• Fresh green salad.

• Dinner rolls.

• Steamed green beans.

Variations

• Extra Vegetables: Add mushrooms or green beans.

• Thicker Stew: Add a little extra flour or cornstarch slurry.

• Gluten-Free: Use cornstarch instead of flour.

• Extra Flavor: Add fresh rosemary or a splash of balsamic vinegar.

Storage

• Refrigerate in an airtight container for up to 4 days.

• Freeze for up to 3 months.

• Reheat on the stovetop or in the microwave until thoroughly hot.

Final Thought

This Instant Pot Beef Stew is rich, hearty, and packed with comforting flavors. It’s an easy one-pot dinner that the whole family will enjoy.