Description
This Instant Pot Beef Stew is a hearty and comforting meal made with tender chunks of beef, potatoes, carrots, and a flavorful broth. Using the pressure cooker cuts down on the cooking time, delivering rich, slow-cooked flavor in under an hour. Perfect for busy weeknights or cold weather, this recipe is a classic favorite made easier with the Instant Pot.
Ingredients
- 1.5 lbs beef stew meat, cubed
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 carrots, chopped
- 3 potatoes, cubed
- 3 cups beef broth
- 1 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp cornstarch (optional, for thickening)
- 2 tbsp water (optional, for thickening)
Instructions
- Set the Instant Pot to sauté mode and heat olive oil. Brown the beef stew meat in batches, then remove and set aside.
- Add onion and garlic to the pot, sauté until softened.
- Stir in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, carrots, and potatoes. Return the browned beef to the pot.
- Close the lid, seal the vent, and cook on high pressure for 35 minutes.
- Let the pressure release naturally for 10 minutes, then perform a quick release.
- If you want a thicker stew, mix cornstarch and water, then stir into the stew. Set the Instant Pot to sauté mode and cook for 2-3 minutes until thickened.
- Remove the bay leaf and serve hot.
Notes
You can substitute sweet potatoes for a sweeter flavor or add peas for extra vegetables. Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes (plus 10-minute natural release)
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 750mg