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Amazing Instant Pot Beef Stew: 35 Min Magic

A close-up bowl of Instant Pot beef stew featuring tender beef chunks, carrots, and potatoes in a rich broth.
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A quick and tender beef stew made in the Instant Pot, perfect for a weeknight meal.

Ingredients

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  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb potatoes, cut into 1-inch cubes
  • 2 tbsp cornstarch (optional, for thickening)
  • 2 tbsp cold water (optional, for thickening)

Instructions

  1. Season beef cubes with salt and pepper.
  2. Set Instant Pot to ‘Sauté’ mode. Add olive oil and brown beef in batches. Remove beef and set aside.
  3. Add onion, carrots, and celery to the Instant Pot. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  4. Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, and rosemary. Stir to combine.
  5. Secure the lid and set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ mode and set for 35 minutes on high pressure.
  6. Once cooking is complete, allow for a natural pressure release for 10 minutes, then perform a quick release for any remaining pressure.
  7. Add potatoes to the pot. Secure the lid again and set for 5 minutes on high pressure with a quick release.
  8. If you prefer a thicker stew, whisk together cornstarch and cold water in a small bowl. Stir this mixture into the stew and let it simmer on ‘Sauté’ mode for a few minutes until thickened.
  9. Serve hot.

Notes

  • For a richer flavor, you can sear the beef in a skillet before adding it to the Instant Pot.
  • Adjust seasoning to your preference.
  • This recipe is a great base; feel free to add other vegetables like peas or mushrooms.

Nutrition

Find it online: https://kitchenslang.com/instant-pot-beef-stew/