Instant Pot Beef Stew

A hearty and cozy beef stew made quickly in the Instant Pot, featuring tender beef, rich flavors, and loads of vegetables.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Main Ingredients

2 to 2.5 pounds chuck roast, cut into chunks Choose a cut with enough fat and connective tissue.
2 tablespoons oil For browning the beef.
1 onion chopped
3 to 4 cloves garlic, minced
2 tablespoons tomato paste For added depth of flavor.
4 cups beef broth Low sodium is recommended.
2 tablespoons Worcestershire sauce Optional but adds great flavor.
1 teaspoon dried thyme
2 to 3 units carrots, sliced thick
2 to 3 units celery stalks, sliced
1 pound baby potatoes or chopped Yukon gold
1 to 2 cups mushrooms Optional.
2 tablespoons cornstarch For thickening.
2 tablespoons water To mix with cornstarch.

Preparation

Pat the beef dry and season it well with salt and pepper.
Turn on saute mode. Add oil. Brown the beef in batches, then set it aside on a plate.
Add onion and a pinch of salt. Cook for 3 to 4 minutes, scraping up the browned bits.
Add garlic and tomato paste. Stir for about 30 seconds.
Pour in a splash of broth and scrape the bottom well to avoid the burn warning.
Add the rest of the broth, Worcestershire sauce, thyme, and the beef (including any juices). Add carrots, celery, potatoes, and mushrooms.

Cooking

Lock the lid and cook on high pressure for 30 to 35 minutes.
Let it naturally release for 10 minutes, then quick release the rest.
If you want it thicker, mix cornstarch with water and stir it in while on saute mode. Simmer for 2 to 3 minutes until it looks like stew.

This stew tastes even better the next day. It pairs well with crusty bread, buttered egg noodles, or mashed potatoes.