Instant Pot Beef Stew

5 from 6 votes

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.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Diet: Low Lactose

Skill Level: Intermediate

Servings: servings

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 cut into 1 1/2-inch piece, about 4 medium
2 medium yellow onions 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 2 pounds boneless beef chuck roast into 1-1/2 inch thick chunks. Slice the 2 medium yellow onions into thick chunks. Cut the 4 medium carrots diagonally into 1-inch pieces.
Rinse and scrub the 1.5 pounds Yukon gold potatoes thoroughly to remove any dirt. Pat the excess moisture with a paper towel, then peel and cut into 1 1/2-inch pieces.
Place the beef chunks into a large bowl. Season with 1 teaspoon kosher salt and 1/2 teaspoon ground pepper. Turn the Instant Pot on. Add 1 tablespoon of the 2 tablespoons olive 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 (3 cups unsalted beef stock, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 4-6 cloves garlic, 1 teaspoon dried Italian seasoning, 1 teaspoon dried thyme, and 1 bay leaf) except for cornstarch and parsley. Give it a gentle stir.
Secure 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 2 tablespoons cornstarch with 2 tablespoons 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 to 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 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