Description
Warm up your dinner table with this delicious Instant Pot Beef Stew, a quick and satisfying meal perfect for busy weeknights or leisurely weekends. This comforting dish features tender beef, hearty vegetables, and a rich broth that is packed with flavor.
Ingredients
Scale
- 2 pounds boneless beef chuck roast (or beef stew meat)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 3 cups unsalted beef stock
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 carrots (cut into 1-inch pieces)
- 1½ pounds Yukon gold potatoes (cut into 1½-inch pieces)
- 2 tablespoons cornstarch mixed with 2 tablespoons water
Instructions
- Cut beef into 1½ to 2-inch cubes if using chuck roast.
- Heat 1 tablespoon of olive oil in the Instant Pot on sauté mode. Add half the beef seasoned with salt and pepper. Brown each side for about four minutes and transfer to a bowl.
- Repeat with remaining beef.
- Sauté onions in the pot for 2–3 minutes until softened, then add garlic and cook for an additional minute.
- Deglaze by adding one cup of broth and scraping up browned bits; then add two more cups of broth.
- Stir in tomato paste, Worcestershire sauce, Italian seasoning, thyme, and bay leaf. Return browned beef along with juices to the pot and layer carrots and potatoes on top.
- Seal the lid and set to pressure cook for 35 minutes. Allow natural release for ten minutes before quick releasing any remaining pressure.
- Remove bay leaf, mix cornstarch with water, stir into pot, and simmer on sauté until thickened.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: About 1½ cups (360g)
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg