Make some delicious beef stew in the fraction of the time in the Instant Pot! This pressure cooker beef stew recipe is wonderfully hearty and comforting and so easy to make.
Heat 1 Tbsp olive oil in the Instant Pot on the Saute setting. Season beef with salt and pepper. When the oil is hot, add half the beef and sear it undisturbed until browned on the bottom, about 3 - 4 minutes per side. Transfer with tongs to a large plate. Repeat with the remaining 1 tablespoon oil and beef.
Add the onion and garlic to the Instant Pot and season with salt and pepper. Cook, stirring occasionally, until softened, 2 - 3 minutes.
Add the tomato paste and dried thyme to the onions and cook until the tomato paste is darkened in color, about 1 minute. Add 1 cup beef broth and Worcestershire sauce and stir to combine to deglaze the pot, scraping up any browned bits.
Add the carrots, potatoes, celery, seared beef, and any accumulated juices from the beef, and stir to combine.
Lock the lid on and check that the valve is set to seal. Set to cook for 25 minutes on HIGH pressure. It will take 7 to 10 minutes to come up to pressure.
When the cook time is up, let the pressure naturally release for 10 minutes. Meanwhile, whisk 1 tablespoon cornstarch and 1 tablespoon water together. Coarsely chop some fresh parsley leaves for garnish if desired.
Quick release any remaining pressure. Carefully open the pressure cooker and turn on the Sauté function. Stir in 3/4 cup frozen peas and the cornstarch mixture and simmer, stirring occasionally, until the sauce is thickened, 1 to 2 minutes.
Taste and season with salt and pepper as needed. Serve garnished with the parsley if desired.
NOTES
Use a tough beef cut like stew meat or boneless chuck roast. Tender cuts like sirloin will become tough in this recipe.
Sear the beef so that it is well browned. Brown it in batches without moving it for about 3 minutes per side. This helps to create more flavor and helps to keep the meat juicy and tender.
Deglaze the pot using a spatula and a little bit of broth to scrape up the bits that get stuck to the pot after you brown the beef.
Make sure you cut your potatoes and carrots into big chunks, approximately in 1 1/2-inch chunks. Otherwise, they may overcook and turn into a mush.
Use Yukon Gold potatoes because they hold their shape better when cooking for longer periods of time. I don't recommend Russet potatoes because they can fall apart or turn to mush.
For the most creamy and thick stew sauce, make sure that you thicken the sauce and don't skip that simple step. You can use water or liquid from the stew.
Taste the stew before serving and adjust the seasoning if needed.
NUTRITION
Nutrition Facts
Instant Pot Beef Stew
Amount Per Serving
Calories 443Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g20%
Cholesterol 117mg39%
Sodium 964mg40%
Potassium 1390mg40%
Carbohydrates 30g10%
Fiber 5g20%
Sugar 5g6%
Protein 46g92%
Vitamin A 5315IU106%
Vitamin C 34mg41%
Calcium 85mg9%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course
Cuisine American
Keyword how to make beef stew, instant pot beef stew, pressure cooker beef stew