Description
This Instant Pot Beef Stew is a delightful blend of tender beef, vibrant vegetables, and a savory broth that warms the soul.
Ingredients
Scale
- 2 pounds boneless beef chuck roast (or beef stew meat)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 3 cups unsalted beef stock
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 carrots (cut into 1-inch pieces)
- 1½ pounds Yukon gold potatoes (cut into 1½-inch pieces)
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Cut the beef into cubes if using chuck roast.
- Heat olive oil in the Instant Pot and brown half of the beef, seasoning with salt and pepper. Remove and repeat with the remaining beef.
- Sauté chopped onion until softened; add minced garlic briefly.
- Deglaze with broth, then stir in tomato paste, Worcestershire sauce, herbs, and return the beef to the pot along with vegetables.
- Pressure cook on high for 35 minutes; allow natural release for about 10 minutes before quick-releasing any remaining pressure.
- Thicken stew by mixing cornstarch with water and stirring into the pot.
Notes
- Perfect for family dinners or cozy nights in.
- Ideal for busy weeknights or special occasions.
- Can be served with crusty bread or over rice.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg