Instant Pot Beef Stew
This easy Instant Pot beef stew recipe features tender beef, potatoes, and carrots in a rich, savory broth for a hearty family dinner in about an hour.
Servings: 6 servings
Calories: 287kcal
Equipment
Ingredients
- 1.5 pounds beef stew meat chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 3 medium carrots peeled and sliced
- 2 medium potatoes peeled and cubed
- 3 cups beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or rosemary optional
- 1 tablespoon cornstarch + 1 tbsp water optional, for thickening
Instructions
- Turn your Instant Pot to sauté mode. Add olive oil and beef cubes. Brown the meat on all sides (about 4–5 minutes). Work in batches if necessary to avoid overcrowding.
- Stir in the chopped onion and garlic. Sauté 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 herbs if using. Mix well.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 25 minutes.
- Allow the Instant Pot to release pressure naturally for 10 minutes, then quick release the remaining pressure.
- If you’d like a thicker stew, mix the cornstarch and water into a slurry. Turn on Sauté mode and stir the slurry into the stew. Let it cook for 2–3 minutes until thickened to your liking.
Notes
Recipe Tips
- For the best results, use beef chuck roast or stew meat cut into approximately 1-inch cubes. Try to keep the pieces similar in size so they cook evenly.
- Brown the beef in batches if necessary. Avoid overcrowding the pot so the meat has a chance to brown rather than steam.
- After sautéing the beef and onions, make sure to scrape up any browned bits stuck to the bottom of the pot when adding the broth. This adds flavor and helps prevent the Instant Pot’s burn warning.
- If you prefer a thicker stew, add the optional cornstarch slurry after pressure cooking and simmer briefly using the Sauté function.
- Pair with crusty sourdough bread, cheesy biscuits, or a green salad.
- Add a splash of vinegar or squeeze of lemon right before serving if you want a slight lift in flavor.
- Let stew cool completely. Store in an airtight container in the fridge for up to 4 days.
- Reheating: Warm on the stove over medium heat, or in the microwave in 1–2 minute intervals, stirring occasionally until heated through.
- Freezing: This stew freezes well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Serving: 1serving | Calories: 287kcal | Carbohydrates: 18g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 966mg | Potassium: 925mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5179IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 3mg
