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Instant Pot Beef Stew

Instant Pot Beef Stew Recipe

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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 4 cups beef broth
  • 1 lb baby potatoes, halved
  • 3 large carrots, cut into 1-inch chunks
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup frozen peas
  • 2 tbsp cornstarch
  • 2 tbsp water

Method
 

  1. Season the beef with 1 tsp salt and 1/2 tsp pepper, toss with 2 tbsp flour, and sear in 2 tbsp olive oil on Sauté mode in two batches, about 3 to 4 minutes per batch, until browned.
  2. Sauté the diced onion in the drippings for 3 to 4 minutes, add the garlic for 30 seconds, then stir in the tomato paste and cook 1 minute.
  3. Add the Worcestershire sauce and beef broth, return the beef to the pot with the potatoes, carrots, bay leaves, and thyme, then pressure cook on high for 35 minutes with a 10-minute natural release.
  4. Switch to Sauté mode, stir in the cornstarch and water slurry, simmer 3 to 4 minutes until thickened, then add the frozen peas for 2 minutes.
  5. Remove the bay leaves and ladle the stew into bowls to serve hot.

Notes

The stew actually tastes better the next day once the broth has had time to settle into the meat, so this is a great one to make a day ahead and reheat. It also freezes well for up to 3 months, though the potatoes soften a bit more after thawing.