Instant Pot Beef Stew Recipe
This Instant Pot Beef Stew is a hearty and comforting dish featuring tender chunks of beef cooked to perfection with fresh vegetables, aromatic herbs, and a rich, flavorful broth. Using the Instant Pot ensures a quick and convenient method to achieve the deep, savory taste of a classic slow-cooked stew in a fraction of the time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Stew
- Method: Instant Pot
- Cuisine: American
Ingredients
Scale
Meat and Vegetables
- 2 lbs Beef Stew Meat (well-marbled chuck roast)
- 1 large Onion, finely chopped
- 2 Carrots, peeled and chopped into bite-sized pieces
- 2 Celery Stalks, chopped
- 3 cloves Garlic, minced
- 2 medium Potatoes, peeled and cubed (Russet or Yukon Gold)
Liquids and Seasonings
- 4 cups Beef Broth, low-sodium
- 1 cup Red Wine (optional)
- 1 tbsp Tomato Paste
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 Bay Leaf
- 1 tbsp Olive Oil
- Salt and Pepper to taste
Instructions
- Prepare the ingredients: Begin by chopping the onion, carrots, celery, and potatoes as specified. Mince the garlic cloves and set all vegetables aside for easy access.
- Sauté the aromatics and beef: Turn the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the chopped onions and garlic, cooking until softened and fragrant, about 2-3 minutes. Then, add the beef stew meat and brown on all sides, stirring occasionally for about 5-7 minutes to develop a deep flavor.
- Deglaze the pot: Pour in the red wine (if using) to deglaze the bottom of the pot, scraping up any browned bits stuck to the surface. Let it simmer for around 2 minutes to reduce slightly.
- Add remaining ingredients: Stir in the tomato paste, carrots, celery, potatoes, beef broth, dried thyme, dried rosemary, bay leaf, and season with salt and pepper. Mix everything well to combine.
- Pressure cook the stew: Secure the Instant Pot lid and set the valve to the sealing position. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 35 minutes to allow the meat to become tender and flavors to meld.
- Natural pressure release: Once the cooking time is complete, allow the Instant Pot to release pressure naturally for 10-15 minutes before carefully turning the valve to venting to release any remaining pressure.
- Final touches and serve: Remove the bay leaf, give the stew a good stir, and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh herbs if desired.
Notes
- Using a well-marbled cut like chuck roast ensures tender and flavorful meat.
- Red wine is optional but adds a great depth of flavor.
- For thicker stew, you can mix 1 tbsp cornstarch with cold water and stir in after cooking, then use ‘Sauté’ to thicken.
- Leftovers store well in the refrigerator for up to 3 days and make excellent freezer meals.
- Feel free to add other root vegetables like parsnips or turnips for variation.
Keywords: Instant Pot Beef Stew, Beef Stew, Easy Beef Stew, Pressure Cooker Beef Stew, Classic Beef Stew, Hearty Stew Recipe
Find it online: https://kitchenbynora.com/instant-pot-beef-stew-recipe/
