Instant Pot Beef Stew Recipe

5 from 12 votes

Hearty And Robust Beef Stew In An Instant Pot! This Is A Stick To Your Ribs Kind Of Deliciousness.

Prep Time20

Cook Time45

Total Time1 5

Course: Soups

Cuisine: American

Servings:

Calories: 462kcal

Author: Andrea

2 tbsp. vegetable or avocado oil
2-3 lbs. beef chuck roast, cut into 1-inch cubes, generously seasoned with salt and pepper
1 yellow onion, diced
4 cloves garlic, minced
3 carrots, peeled and cut into 1-inch chunks
3 russet potatoes, peeled and cut into 1-inch cubes
2 tbsp. tomato paste
1 tsp. Herbes de Provence
1 c. beef broth
2 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 tbsp. cornstarch
1 tbsp. cold water
1/2 c. frozen peas, thawed while stew cooks

Select SAUTE mode on the Instant Pot. Add the oil. Once hot, add the beef (you may need to do two batches) and let it brown on all sides. Transfer to a plate.
Add the onion and garlic and saute in the pot for 1 minute. Add carrots, potatoes, tomato paste, and herbs. Stir and cook for 30 seconds. Pour in broth, Worcestershire sauce, and soy sauce. Scrape the bottom loosen any browned bits that formed while cooking the beef. Add the beef back into the pot.
Close lid and lock. Makes sure the valve is switched to sealing.
Select MANUAL mode (high pressure) for 28 minutes. Once the time is up, let the pressure release naturally for 10 minutes, then switch the valve to venting. Once the pressure valve has dropped, carefully open the lid.
Select SAUTE mode. Add the peas. Whisk together cornstarch and cold water, once the mixture in the Instant Pot is simmering, add the slurry. Stir and allow the mixture to thicken, about 2 minutes.
Turn Instant Pot off. Season to taste. Serve with freshly chopped parsley, if desired.