Description
A hearty and comforting Instant Pot Beef Stew packed with tender beef chuck, hearty vegetables, and rich flavors from herbs and tomatoes. Perfect for a satisfying family meal, this stew is cooked quickly under pressure to develop deep, savory tastes while keeping the beef juicy and vegetables perfectly tender.
Ingredients
Scale
Beef and Seasoning
- 2 lbs beef chuck roast (cut into 1-inch cubes)
- Salt and pepper to taste
Vegetables
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 4 medium carrots (cut into 1-inch pieces)
- 3 medium potatoes (peeled and cubed)
- 2 celery stalks (chopped)
- 1 cup frozen peas
Liquids and Flavorings
- 2 tablespoons vegetable oil
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Optional Thickener
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Season the beef: Generously season the beef cubes with salt and pepper to enhance their flavor before cooking.
- Prepare Instant Pot and oil: Set the Instant Pot to Sauté mode and add the vegetable oil, allowing it to heat up for browning the beef.
- Brown the beef: In batches, brown the beef cubes in the hot oil until a rich crust forms, then remove each batch onto a plate to prevent overcrowding the pot.
- Sauté onions and garlic: Add the diced onions and minced garlic to the pot and sauté them until softened and fragrant, building flavor for the stew base.
- Add ingredients to pot: Return the browned beef to the pot and add carrots, potatoes, celery, beef broth, diced tomatoes, tomato paste, dried thyme, rosemary, and bay leaves. Stir to combine.
- Pressure cook: Secure the Instant Pot lid, set the valve to sealing, and cook on High Pressure for 20 minutes to tenderize the beef and meld flavors.
- Release pressure: When the cooking time is finished, allow for a 10-minute natural pressure release, then carefully quick release any remaining pressure.
- Add peas: Open the lid and stir in the frozen peas to heat through without overcooking.
- Thicken stew (optional): If the stew is thinner than desired, mix cornstarch with 1/4 cup cold water and stir it into the stew. Set the Instant Pot to Sauté mode and simmer until thickened.
- Adjust seasoning: Taste the stew and add more salt or pepper as needed to suit your preference.
- Serve: Ladle the stew into bowls while hot and enjoy a warm, satisfying meal.
Notes
- Beef chuck roast is ideal for stew due to its marbling and tenderness after pressure cooking.
- For a gluten-free version, ensure the beef broth and tomato paste are gluten-free.
- Frozen peas should be added at the end to maintain their texture and color.
- Adjust the cornstarch amount and simmering time if you prefer a thicker or thinner stew.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
