Instant Pot Beef Stew

This Instant Pot Beef Stew is as easy as it is packed with flavor. The pressure cooker tenderizes the beef perfectly while melding the hearty vegetables and rich broth into a comforting meal that feels like a warm hug after a long day.

I first made this stew on a chilly weekend and was amazed at how the meat just melted in my mouth. Now it’s my go-to comfort food when I need something satisfying but fuss-free.

Ingredients

• Two pounds boneless beef chuck roast or beef stew meat: which becomes tender and flavorful after pressure cooking
• Four medium carrots: cut on the diagonal for even cooking and a hint of sweetness
• One and a half pounds Yukon gold potatoes: which hold their shape and add creamy texture
• Two medium yellow onions: chopped into large chunks to add sweetness and depth
• Four to six cloves garlic: pressed for a robust aromatic base
• Two tablespoons olive oil: divided for searing to develop rich browning and flavor
• One teaspoon kosher salt: to season and bring out the beef and veggie flavors
• Half a teaspoon ground pepper: for gentle warmth
• Three cups unsalted beef stock or low sodium beef broth: to avoid overpowering saltiness and create a rich stew liquid
• Two tablespoons tomato paste: for complexity and a subtle tang
• One tablespoon Worcestershire sauce: which deepens the umami notes
• One teaspoon dried Italian seasoning: to gently infuse herbs without overpowering
• One teaspoon dried thyme: for earthy depth
• One bay leaf: to add a subtle background herbal note
• Two tablespoons cornstarch: to thicken the stew into a luscious consistency
• Freshly chopped parsley: to garnish with a fresh and bright finish

Step-by-Step Instructions

Sear the Beef:

Cut the beef roast into one and a half inch chunks and season with salt and pepper. Heat one tablespoon of olive oil in the Instant Pot until shimmering. In batches, sear beef chunks on all sides for four to five minutes until deeply browned. Do not crowd the pot to ensure proper browning rather than steaming.

Prepare the Vegetables:

Slice onions into large chunks, cut carrots diagonally into one inch pieces, and rinse then peel Yukon gold potatoes before cutting into one and a half inch chunks. Set aside.

Add the Remaining Ingredients:

Add the seared beef back to the pot and then stir in beef stock, tomato paste, Worcestershire sauce, garlic, Italian seasoning, thyme, and bay leaf. Stir gently to combine.

Pressure Cook the Stew:

Secure the lid and lock, ensuring the valve is set to sealing. Select manual mode and cook on high pressure for thirty-five minutes.

Release Pressure Naturally:

After cooking finishes, allow the Instant Pot to release pressure naturally for about fifteen minutes to keep meat tender.

Thicken the Stew:

While pressure releases, mix two tablespoons of cornstarch with two tablespoons cold water until smooth. Unlock and open the lid, then remove the bay leaf. Stir in the cornstarch slurry carefully so you don’t break up the vegetables.

Simmer to Finish:

Switch to sauté mode and simmer the stew a few more minutes until the broth thickens to your liking.

Serve Garnished:

Ladle the stew into bowls and sprinkle freshly chopped parsley on top before serving for a fresh and vibrant note.

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I love how the Yukon gold potatoes hold their shape while absorbing the stew flavors. It reminds me of cozy family dinners where everyone lingered over the table and stories just flowed naturally.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to four days. When reheating, do so gently on the stovetop or microwave to keep the beef tender. This stew also freezes very well, just thaw overnight in the fridge before warming.

Ingredient Substitutions

If you don’t have Yukon gold potatoes feel free to swap with red potatoes or russets, though russets are a bit more prone to breaking down. You can also substitute carrot with parsnip or turnip for a different root flavor. Use beef broth cubes dissolved in water if unsalted stock is not available.

Serving Suggestions

Serve this stew over buttered egg noodles or creamy mashed potatoes for a more substantial meal. A crusty loaf of bread with butter is perfect for soaking up the rich broth. Pair with a simple green salad for a balanced dinner.

Cultural Context

Beef stew is a classic comfort food across many cultures especially in American and European cuisines. Using an Instant Pot modernizes this tradition by cutting down cook time without sacrificing depth of flavor developed traditionally through slow simmering.

Frequently Asked Questions

→ How do I ensure the beef is tender?

Searing the beef before cooking helps develop flavor and locks in juices. Cooking under pressure breaks down tough fibers, resulting in tender meat.

→ Can I use different vegetables?

Yes, root vegetables like parsnips or turnips complement the stew well alongside carrots and potatoes.

→ What thickens the stew's broth?

A cornstarch slurry is added near the end to gently thicken the broth without losing the stew’s comforting texture.

→ Is natural pressure release important?

Releasing pressure naturally helps maintain the beef's tenderness and enhances the melding of flavors in the stew.

→ How can I enhance the stew’s flavor?

Searing the meat thoroughly and using herbs like thyme and Italian seasoning create a complex, rich depth of flavor.