Instant Pot Beef Stew
Instant Pot Beef Stew is a hearty, comforting one-pot meal made with tender beef, potatoes, and carrots in a savory broth—ready in under an hour!
Servings: 6
Ingredients
- 1.5 lbs beef stew meat 680 g (chuck roast), cut into 1-inch cubes
- 2 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 3 medium carrots peeled and sliced
- 2 medium potatoes peeled and cubed
- 2 tbsp tomato paste
- 3 cups beef broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme or rosemary optional
- 1 tbsp cornstarch + 1 tbsp water optional, for thickening
Instructions
- Set your Instant Pot to Sauté mode. Add olive oil and beef cubes, browning the meat on all sides for 4–5 minutes. If necessary, work in batches to avoid overcrowding.
- Stir in the chopped onion and garlic, sautéing for 2 more minutes until fragrant.
- Press Cancel. Add tomato paste and stir to coat. Then, add the carrots, potatoes, beef broth, salt, pepper, and optional herbs. Mix thoroughly.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 25 minutes, then allow a 10-minute natural release before quick releasing any remaining pressure.
- For a thicker stew, create a slurry by mixing cornstarch and water. Turn on Sauté mode and stir the slurry into the stew. Cook for 2–3 minutes, or until desired thickness is achieved.
Notes
Serve with crusty bread, biscuits, or a fresh green salad.
For enhanced flavor, a splash of vinegar or a squeeze of lemon just before serving can elevate the taste.
Storage & Reheating:
Storage: Let the stew cool completely. Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat on the stovetop over medium heat, or in the microwave in 1–2 minute intervals, stirring occasionally, until heated through.
Freezing: This stew is freezer-friendly. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
For enhanced flavor, a splash of vinegar or a squeeze of lemon just before serving can elevate the taste.
Storage & Reheating:
Storage: Let the stew cool completely. Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat on the stovetop over medium heat, or in the microwave in 1–2 minute intervals, stirring occasionally, until heated through.
Freezing: This stew is freezer-friendly. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.