Instant Pot Beef Stew
A heartwarming and comforting beef stew made with tender meat and fresh vegetables, all cooked in the Instant Pot for a quick and flavorful meal.
Ingredients
Main Ingredients
- 2 pounds beef stew meat, cut into 1-inch pieces Opt for tougher cuts like chuck roast.
- 1 tablespoon olive oil For browning the meat.
- 3 cups beef broth Use low-sodium for a healthier option.
- 4 carrots, sliced Ensure uniform size for even cooking.
- 4 potatoes, diced Feel free to substitute with sweet potatoes or other vegetables.
- 1 onion, chopped Adds flavor to the stew.
- 2 cloves garlic, minced Enhances the overall flavor.
- 2 tablespoons tomato paste Thickens and enriches the broth.
- 1 teaspoon dried thyme Can substitute with fresh herbs.
- 1 tablespoon Worcestershire sauce Adds depth of flavor.
- Salt and pepper to taste Season generously.
Instructions
Preparation
- Set your Instant Pot to ‘Sauté’ mode. Add the olive oil and allow it to heat up.
- Brown the beef stew meat in the pot for about 5 to 7 minutes, turning until all sides are browned.
- Add the chopped onion and minced garlic, cooking for 3 to 4 minutes until the onion is soft.
- Stir in the tomato paste and Worcestershire sauce. Sprinkle in the dried thyme and season with salt and pepper, cooking for 2 minutes until combined.
- Pour in the beef broth, deglazing the bottom of the pot, then add the sliced carrots and diced potatoes.
Cooking
- Close the Instant Pot lid tight and set it to ‘Manual’ mode. Select a cook time of 35 minutes.
- Once cooking is complete, allow for natural pressure release for 10 minutes, then quick release any remaining pressure.
Serving
- Ladle the beef stew into bowls and serve hot with crusty bread or a side salad. Garnish with fresh herbs if desired.
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Notes
To thicken the stew, you can create a slurry of cornstarch and water after cooking. For storage, let it cool before placing in an airtight container. Can be refrigerated for 3-4 days or frozen for longer storage.