Instant Pot Beef Stew Recipe

5 from 12 votes

A warm bowl of Instant Pot Beef Stew is the perfect dinner when you need something filling. This one-pot dish is full of tender meat, hearty vegetables, and rich, savory broth.

Prep Time20

Cook Time45

Total Time1 5

Course: Soups

Cuisine: American

Diet: Dairy Free

Servings:

Calories: 455kcal

Author: Andrea

Equipment

Instant Pot

Ingredients

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 tablespoons tomato paste
1 teaspoon Herbes de Provence
1 cup 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

Instructions

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, then sauté in the pot for 1 minute. Add the carrots, potatoes, tomato paste, and herbs. Stir and cook for 30 seconds.
Pour in the broth, Worcestershire sauce, and soy sauce. Scrape the bottom to loosen any browned bits that formed while cooking the beef. Add the beef back into the pot.
Close the lid and lock it. Make 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 the cornstarch and cold water; once the mixture in the Instant Pot is simmering, add the cornstarch slurry. Stir and allow the mixture to thicken, about 2 minutes.
Turn the Instant Pot off. Season to taste. Serve with freshly chopped parsley, if desired.

Notes

STORE the Beef Stew leftovers once it has cooled to room temperature. Refrigerate in an airtight container for up to 1 week.

For longer storage, FREEZE in freezer-safe containers or plastic bags, leaving about ½ inch of space for expansion. The stew will keep in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge.

To REHEAT, warm on the stovetop over medium heat, stirring occasionally, until heated through. You can also use the microwave, stirring every 30 seconds for even heating. If the stew thickens too much, add a splash of broth or water while reheating.

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