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Pressure Cooker Beef Stew

Pressure Cooker Beef Stew Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck roast, cut into 2‑inch chunks
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 2 tbsp vegetable oil, divided
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tsp fresh thyme leaves
  • 2 bay leaves
  • 3 medium Yukon Gold potatoes, cut into 1‑inch chunks
  • 3 medium carrots, peeled and cut into 1‑inch rounds
  • 2 tbsp cornstarch mixed with 2 tbsp cold water (optional)
  • ¼ cup chopped flat‑leaf parsley

Method
 

  1. Season the beef with salt and pepper. Using the high Sauté setting, heat 1 tbsp oil and sear the beef in two batches until deeply browned on all sides, about 4 minutes per side. Transfer to a plate.
  2. Reduce Sauté heat to medium. Add the onion and cook until softened, about 5 minutes. Stir in garlic and tomato paste and cook until the paste darkens, about 2 minutes.
  3. Pour in the red wine, scraping up browned bits, and let it bubble 1 minute. Add broth, Worcestershire, thyme, bay leaves, potatoes, carrots, and the seared beef with any juices. Stir to combine and hit Cancel.
  4. Lock the lid, set to high pressure, and cook for 35 minutes. Let the pressure release naturally for 10 minutes, then quick‑release any remaining pressure.
  5. Remove bay leaves. For a thicker stew, switch to Sauté, stir in the cornstarch slurry, and simmer 2 minutes. Stir in parsley, taste for salt, and ladle into bowls.

Notes

Cut the beef into uniform pieces so it cooks evenly. If you want a thicker stew without the cornstarch slurry, mash a few potato chunks into the broth or simmer the stew on Sauté for a few minutes to reduce it. The stew tastes even better the next day.