This Instant Pot Beef Stew is a warm and cozy dish that’s perfect for chilly days. Tender beef, hearty veggies, and flavorful broth come together in a snap!
You’ll love how easy it is to make—just throw everything in the pot and let it work its magic. Plus, you’ll have a delicious, filling meal in no time. Yum!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for stews because it becomes tender with cooking. If you’re looking for a leaner option, try sirloin or brisket, but keep in mind they won’t be as rich.
Olive Oil: Great for sautéing, but feel free to swap it for vegetable oil or even butter if you prefer a different flavor.
Onion and Garlic: They add essential flavor to the stew. If you have shallots, they work nicely too. For a milder flavor, use leeks instead.
Beef Broth: Homemade is best, but store-bought works great. You could use vegetable broth for a lighter stew, though it will change the flavor a bit.
Tomato Paste: It adds depth; you can use crushed tomatoes if you don’t have paste on hand. Just adjust the liquid accordingly.
Baby Potatoes: These are convenient and add heartiness. Regular potatoes work too—just cut them into chunks. Sweet potatoes can be a fun swap if you like a bit of sweetness!
Frozen Peas: They add color and sweetness. Feel free to use green beans or corn instead if you don’t have peas.
How Do I Get the Meat Just Right?
Achieving perfectly tender beef is crucial for a great stew. Follow these steps for best results:
- Brown the Meat: Use the “Sauté” mode to brown the beef well. This adds flavor through the Maillard reaction!
- Don’t Crowd the Pot: Cook in batches if necessary. If you overcrowd, the meat will steam instead of brown.
- Natural Pressure Release: Let the pressure release naturally for 10 minutes after cooking to keep the beef tender.
With these tips, you’ll have a beef stew that’s not only flavorful but also packed with tender meat that falls apart nicely. Enjoy your cooking!
Instant Pot Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck roast, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
For the Vegetables:
- 1.5 lbs baby potatoes, halved or whole if small
- 4 large carrots, peeled and cut into chunks
- 1 cup frozen peas
For Thickening (Optional):
- 2 tbsp all-purpose flour
- 2 tbsp water
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This Instant Pot Beef Stew takes about 15 minutes of prep time and 50 minutes of cooking time, including pressure building and release. Overall, you’ll have a hearty meal ready in about an hour and 5 minutes!
Step-by-Step Instructions:
1. Browning the Beef:
Start by setting your Instant Pot to “Sauté” mode and adding the olive oil. Once the oil is hot, add the beef cubes in batches. Make sure to brown all sides for extra flavor. After browning, remove the beef and set it aside on a plate.
2. Sautéing the Aromatics:
In the same pot, add the diced onion and sauté for about 3-4 minutes until it softens. Then, add the minced garlic and cook for another 30 seconds until it smells fragrant—this is where the deliciousness begins!
3. Mixing in the Base:
Stir in the tomato paste and let it cook for about 1 minute to enhance the flavor. Next, pour the beef broth into the pot, making sure to scrape up any browned bits stuck to the bottom—these add even more flavor!
4. Combining Ingredients:
Return the browned beef to the pot. Then add the Worcestershire sauce, dried thyme, dried rosemary, bay leaves, salt, and pepper. Stir everything together until it’s well mixed.
5. Pressure Cooking the Beef:
Seal the Instant Pot lid and set it to “Pressure Cook” or “Manual” on high pressure for 35 minutes. This will make your beef tender and tasty!
6. Releasing Pressure:
After the cooking time is up, naturally release the pressure for 10 minutes, then do a quick release for any remaining pressure. Be careful when opening the lid!
7. Adding Vegetables:
Now it’s time to add the potatoes and carrots. Seal the lid again and set to high pressure for an additional 8 minutes. These will cook quickly and soak up all that flavor!
8. Final Touches:
Once cooking is done, do another quick release. Stir in the frozen peas, which will heat up in no time. If you want a thicker stew, mix the flour and water in a small bowl to make a slurry, then add it to the pot. Set to “Sauté” mode again and stir until thickened, about 3-5 minutes.
9. Serving:
Don’t forget to remove the bay leaves! Taste and adjust the seasoning if needed. Serve your delicious beef stew hot, garnished with chopped fresh parsley, and enjoy with some toasted bread or biscuits on the side!
Enjoy this rich and hearty Instant Pot Beef Stew that’s loaded with tender meat, soft potatoes, sweet carrots, and vibrant peas in a savory sauce!
Can I Use Frozen Beef for This Recipe?
While it’s best to use fresh beef for optimal browning and texture, you can use frozen beef. Just ensure it is fully thawed before cooking. Thaw in the refrigerator overnight or use the cold water method—submerge it in a sealed bag and change the water every 30 minutes until thawed.
What Can I Substitute for Beef Broth?
If you don’t have beef broth, chicken broth works as a decent substitute. For a vegetarian option, use vegetable broth, though keep in mind that it will slightly alter the flavor of the stew.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the stew in freezer-safe containers for up to 3 months. Thaw it in the fridge overnight before reheating.
Can I Add Other Vegetables?
Absolutely! Feel free to customize your stew. Mushrooms, celery, or green beans are great additions. Just keep in mind that cooking times may vary; add quicker-cooking vegetables like peas later in the process.
