Instant Pot Beef Stew Recipe

A white bowl of instant pot beef stew meat and gravy with potatoes, carrots and peas.

4.72 from 7 votes

This easy Instant Pot beef stew makes a complete one bowl meal for dinner with barely any effort. It's packed with fork-tender meat and veggies for a savory, hearty, and warm dish that really satisfies.

Prep Time15

Cook Time35

Total Time1 20

Course: Dinner, Main Course

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 315kcal

Author: Farrukh Aziz

Ingredients

1½ lb boneless beef chuck roast cut into 1½ inch pieces
2 tablepoons olive oil
¾ teaspoon salt or to taste
¾ teaspoon freshly ground black pepper or to taste
1 large yellow onion chopped
5 cloves garlic minced
2 tablespoons tomato paste
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 tablespoon soy sauce or tamari
1½ tablespoon balsamic vinegar
3 cups low-sodium beef broth
3 carrots sliced diagonally into thick pieces
1 lb potatoes halved or quartered
2 bay leaves
1 cup frozen peas
1 tablespoon cornstarch mixed with water or little gravy to make the slurry

US Customary - Metric

Instructions

To start with, place the steel insert, turn on the instant pot, and press 'Sauté' function. Add 2 tablepoons olive oil, once it's hot, add beef cubes in a single layer (avoid over crowding).
Let the Beef cook undisturbed 3-4 minutes until nicely the bottom is dark brown and crusty.
Turn the meat pieces, add ¾ teaspoon salt, ¾ teaspoon freshly ground black pepper, and continue to sear for another 3-4 minutes until everything is nice brown. Here I have not taken out the seared beef onto a plate, instead shoving it on one side of the pot.
Add finely chopped 1 large yellow onion, and 5 cloves garlic (minced) to the instant pot. Sauté onion garlic and seared beef meat together until onion turns soft for about 4-5 minutes. You can add a spoonful or two beef broth to scrape down the brown bits and deglaze the bottom of the pot (this step will help avoiding the "burn" warning).
Add 2 tablespoons tomato paste, 2 teaspoons dried thyme and 1 teaspoon dried rosemary, 1 tablespoon soy sauce and 1½ tablespoon balsamic vinegar, sauté for another 1 minute. Now, Add the 3 cups low-sodium beef broth and give a good stir, ensure bottom is free of brown bits and deglazed well.
Add 3 carrots (thick csliced chunks), 1 lb potatoes (halved or quartered), 2 bay leaves on the top, do not stir.
Close the instant pot lid and turn the vent to sealing position. Pressure cook on 'High' for 35 minutes. Let the pressure release naturally before quick release, this will take around 15 minutes.
Turn the 'Sauté' on low, add 1 cup frozen peas. Add cornstarch slurry, and give a gentle stir only once and simmer until the stew thickens (1-2 minutes only).
Carefully dish out, sprinkle fresh thyme or chopped parsley and serve hot with crusty baguette or bread, steamed rice, brown rice, quinoa or mashed potatoes. Enjoy!

Notes

Diet: To make this stew recipe Whole30 or Paleo compliant, swap soy sauce (or tamari) with coconut aminos and cornstarch with arrowroot powder.

To Store: Let the gravy come to a room temperature, transfer to an airtight container and store for up to 5 days in the fridge.

To Freeze: Transfer the stew in a freezer safe container, wrap the container in a layer of aluminum foil for maximum protection and then freeze for up to 3 months.

To Reheat: Thaw the stew in the fridge overnight, reheat in a dutch oven on stove top over low. Or microwave in short 30-second bursts at 50% power.

Nutrition