Soups & Stews > Pressure Cooker (Instant Pot) Soups & Stews > Instant Pot Beef Stew > Quick Instant Pot Beef Stew Recipe

Quick Instant Pot Beef Stew

This Instant Pot Beef Stew recipe delivers tender beef and flavorful vegetables in a rich, hearty gravy. Ready in under an hour, it's perfect for a quick and satisfying weeknight meal.

Prep Time
15 minutes
Cook Time
45 minutes
Servings
6-8
Ingredients
  • 1.5 lbs Beef Stew Meat
  • 2 tbsp Olive Oil
  • 1 medium, chopped Yellow Onion
  • 2 cloves, minced Garlic
  • 4 cups Beef Broth
  • 2 tbsp Tomato Paste
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 1.5 lbs, peeled and cubed Potatoes
  • 1 lb, peeled and sliced Carrots
  • 2 stalks, chopped Celery
  • 1 cup Frozen Peas
  • to taste Salt
  • to taste Black Pepper
  • 1 tbsp Cornstarch
  • 2 tbsp Cold Water

Searing the Beef

Turn on the Instant Pot and select the 'Sauté' function. Add olive oil to the pot. Once the oil is hot, add the beef stew meat in batches, ensuring not to overcrowd the pot. Sear the beef on all sides until browned. This step is crucial for developing a rich flavor. Remove the beef from the pot and set aside.

Sautéing Aromatics

Add the chopped onion to the Instant Pot and sauté until softened, about 3-5 minutes. Add the minced garlic and sauté for another minute until fragrant. Make sure to scrape the bottom of the pot to deglaze and remove any browned bits.

Building the Stew

Return the seared beef to the Instant Pot. Add beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaf. Stir well to combine all ingredients. Season with salt and pepper to taste.

Pressure Cooking

Close the Instant Pot lid and set the valve to 'Sealing'. Select the 'Manual' or 'Pressure Cook' function and set the cooking time to 30 minutes. Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 10 minutes, then carefully quick-release any remaining pressure.

Adding Vegetables

Open the Instant Pot lid. Add the cubed potatoes, sliced carrots, and chopped celery to the pot. Close the lid again, set the valve to 'Sealing', and cook for another 5 minutes on the 'Manual' or 'Pressure Cook' function, followed by a quick pressure release.

Thickening the Stew

In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the stew. Select the 'Sauté' function again and let the stew simmer for a few minutes, stirring occasionally, until the gravy has thickened to your desired consistency.

Final Touches

Stir in the frozen peas and let them heat through for about a minute. Remove the bay leaf before serving. Taste and adjust seasonings as needed.

Serving

Serve hot and enjoy! Garnish with fresh parsley if desired.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.
Calories: Approximately 90-120 kcal, Protein: 7-10g, Fat: 3-5g, Carbohydrates: 8-12g

Other Considerations for Nutrition

To reduce sodium, use low-sodium beef broth. Adjust the amount of vegetables to increase fiber content. For a leaner stew, trim excess fat from the beef before cooking.

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FAQ

  • Can I use a different type of beef?

    Yes, you can use chuck roast or round roast cut into 1-inch cubes. Adjust cooking time as needed based on the tenderness of the beef.
  • Can I add other vegetables?

    Absolutely! Feel free to add turnips, parsnips, or sweet potatoes. Adjust cooking time accordingly, especially for root vegetables.
  • Can I make this stew ahead of time?

    Yes, beef stew tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
  • How do I make this stew thicker?

    If the stew is not thick enough after adding the cornstarch slurry, you can mix another tablespoon of cornstarch with two tablespoons of cold water and add it to the stew while simmering on the 'Sauté' function.