Instant Pot Beef Stew
2 to 2.5 lbs. Chuck Roast
cut into bite-size pieces
salt and pepper
3 tbsp Olive oil
1 large onion, diced
3 tsp minced garlic
4 cups low sodium beef broth
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 lb. cubed dutch baby gold potatoes
1/2 lb. baby carrots
4 large stalks celery
2 sprigs fresh Thyme
3 tbsp cornstarch
3 tbsp water
1 cup frozen peas
Season beef chunks with salt and pepper to taste. Heat the Pressure cooker to Saute Mode and add the olive oil, enough to coat the bottom of the pot. Once hot, add the beef in an even layer. Let the beef cook until it forms a golden brown crust on all sides. Remove from pot to a bowl and set aside. Add the onions and garlic to the pot and cook, until fragrant about 3 minutes. Stir in the beef broth and use a wooden spoon to gently scrape any stuck on bits from the bottom of the pot. Add in the tomato paste, Worcestershire sauce, potatoes, carrots, celery and beef along with any collected juices from the bottom of the bowl. Place the thyme and bay leaf on top do not stir and close lid. Set pressure cooker to high pressure for 35 minutes. After the 35 minutes is up, let the pressure cooker naturally release pressure for 15 minutes, then flip the valve and release any remaining pressure. Remove the thyme leaves if using and discard. Turn the pressure cooker to Saute Mode. In a small bowl whisk together the cornstarch and water, creating a slurry. Pour into the beef stew and stir until the mixture begins to thicken. Turn off heat and stir in the frozen peas until they're heated through.
Making beef stew in an Instant Pot is a total game-changer when it comes to preparing a hearty, comforting meal with minimal effort and time. One key tip I've learned is to brown the beef chunks well before pressure cooking—it really develops the flavor and adds a rich crust that sticks wonderfully to the stew. Using low sodium beef broth allows you to control the saltiness, especially since Worcestershire sauce and tomato paste also contribute savory depth. Including fresh thyme and bay leaf infuses the stew with a subtle earthiness that complements the beef and vegetables perfectly. I like to use Dutch baby gold potatoes as they hold their shape well during pressure cooking, avoiding mushiness in the stew. Adding baby carrots and celery not only adds natural sweetness but also balances the texture. The slurry of cornstarch and water is essential for thickening the gravy just right after pressure cooking—this step makes the stew luscious without it being too heavy. Finally, stirring in frozen peas at the end brightens the dish with a pop of color and freshness, improving both taste and visual appeal. Instant Pot beef stew is a versatile recipe, and you can customize it by swapping vegetables or herbs based on what you have at home. For anyone short on time but still craving classic comfort food, this recipe is a reliable winner.
