Instant Pot Beef Stew

overhead view of a bowl of beef stew with a spoon in the bowl

Instant Pot Beef Stew

This Instant Pot Beef Stew is a hearty, comforting dish made with chunks of tender, fall apart beef in a flavorful broth with carrots, potatoes, and green peas done all in your Instant Pot!

Course dinner

Cuisine American

Keyword instant pot beef stew

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 322kcal

Ingredients

1 tablespoon olive oil
1 pound chuck roast cut into 1 inch cubes
1 medium onion chopped
2 cloves garlic chopped
2 cups beef broth
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1/2 teaspoon dried thyme
6 medium carrots peeled and cut into 1 1/2" inch pieces
3 small Yukon Gold potatoes peeled and quartered
3/4 cup frozen peas
salt and pepper to taste
2 teaspoons corn starch + 1 tablespoon cold water (optional)
1 medium sweet potato optional

Instructions

INSTANT POT DIRECTIONS

Push the "Saute" button on your Instant Pot, and add the olive oil. Season the beef with salt and pepper. When the pot is hot, add half the beef cubes to the Instant Pot and sear for 5-7 minutes until caramelized and brown on the bottom. Remove and set aside. Repeat with oil and the rest of the beef cubes. Remove and set aside with already browned beef.
Add the chopped onion and garlic to the pot, and saute until they begin to soften and turn brown. (It'll happen in just 2-3 minutes because your pot is already so hot!)
Add the beef broth, Worcestershire sauce, thyme, and tomato paste. Stir briefly to combine, then cancel the "Saute" mode on your Instant Pot.
Add the caramelized beef back to the pot, then carrots, potatoes, and sweet potatoes (if adding them) Make sure that you cut the veggies in large pieces, otherwise they will breakdown too much and turn mushy. If you choose to add the sweet potato will breakdown regardless and is meant to add thickness and flavor to the stew base.
Put the lid on and set the valve to seal. Push the "Manual" or "High Pressure" button on your Instant Pot, and set the timer for 25 minutes.
When the timer beeps, let the pot depressurize naturally for about ten minutes. After 10 minutes, flip the valve to release the remaining pressure, then open the lid carefully. Add the frozen peas.
If you want a thicker stew, make a cornstarch slurry by whisking cornstarch and water together. Stir into the stew, and press 'saute' and let it simmer for a few minutes to thicken. Season with salt and pepper to taste. Serve warm with crusty bread or rolls. Enjoy!

CROCKPOT DIRECTIONS

Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer meat to a slow cooker.
Peel and chop the carrots, potatoes and sweet potatoes into 3/4-inch thick pieces, and add them to the slow cooker along with the garlic, onion, tomato paste, Worcestershire sauce, beef broth, and thyme.
Cover and set the Crockpot to Low, and cook for 8 hours, or high for 5 hours. Meat should be fork tender.
In a small bowl, mix the corn starch with 1 tablespoon of cold water to make a slurry. Pour it into the hot stew and stir until thickened.
Stir in frozen peas until heated through. Serve and enjoy!

Nutrition