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Instant Pot Beef Stew

This Instant Pot Beef Stew is as easy as it is delicious! Packed with flavor, this easy stew has succulent beef, made ultra-tender in the pressure cooker.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 469kcal
Author Rena

Ingredients

  • 2 pounds boneless beef chuck roast or beef stew meat
  • 4 medium carrots cut into 1-inch pieces on the diagonal
  • 1.5 pounds Yukon gold potatoes about 4 medium cut into 1 1/2-inch piece
  • 2 medium yellow onion chopped into big chunks
  • 4-6 cloves garlic pressed
  • 2 tablespoons olive oil divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 3 cups unsalted beef stock or low sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons cornstarch
  • Freshly chopped parsley to garnish

Instructions

  • Cut the beef into 1-1/2 inch thick chunks. Slice the onion into thick chunks. Cut the carrots diagonally into 1-inch pieces.
  • Rinse and scrub the potatoes thoroughly to remove any dirt. Pat the excess moisture with a paper towel, then peel and cut into 1 1/2-inch piece.
  • Place the beef chunks into a large bowl. Season with some salt and pepper. Turn the Instant Pot on. Add 1 tablespoon of oil into the pot and heat until shimmering hot.
  • Working in batches, carefully add the seasoned beef chunks to the hot oil and sear each side until nicely golden brown about 4 to 5 minutes. Do not crowd the pot at once, the meat will only steam cook and you won’t get all those lovely colors and flavors.
  • Add in the remaining ingredients, except for cornstarch and parsley. Give it a gentle stir.
  • Secure with the lid and lock it, setting the valve to the sealing position. Cook on manual mode for about 35 minutes at high pressure.
  • Once the pot beeps, allow the pot to release pressure naturally, about 15 minutes.
  • Meanwhile, in a small mixing bowl, combine cornstarch with 2 Tbsp of water, stir until a smooth paste forms, and set aside.
  • Unlock the lid and remove the bay leaf. Pour the slurry into the stew and stir gently. Be careful not the mash the veggies while mixing.
  • Switch the pot to the sauté mode and simmer until the consistency is slightly thick, a few minutes more.
  • Transfer the stew into the serving bowls, garnish with freshly chopped parsley and serve.

Notes

  • Be sure to sear the beef, don't skip this step as it really brings out the flavor of the meat.
  • Do not crowd the pot at once, the meat will only steam cook and you won’t get all those lovely colors and flavors.
  • Use natural release for the best texture of the meat.
  • If you want the stew extra thick, you can add in another tbsp of cornstarch.
  • Be sure to add the cornstarch while the stew is hot, so it blends and thickens properly.
  • Make sure to remove the bay leaf.
  • Garnish the Instant Pot Beef Stew with fresh, chopped parsley.

Nutrition

Calories: 469kcal | Carbohydrates: 34g | Protein: 35g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 855mg | Potassium: 1470mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6895IU | Vitamin C: 30mg | Calcium: 88mg | Iron: 5mg