Beef stew is one of those comforting meals that warms you up from the inside out. When cooked in an Instant Pot, it becomes even easier and faster to prepare, making it an ideal dish for busy families or anyone who wants a hearty meal without spending hours in the kitchen. This Instant Pot Beef Stew is not only rich in flavor but also packed with healthy vegetables.
Why Make This Recipe
You should make this Instant Pot Beef Stew because it combines tender beef, fresh vegetables, and a savory broth, all cooked together in one pot. The flavors meld beautifully, and the Instant Pot ensures that the beef comes out juicy and tender. Plus, cleanup is a breeze since everything is made in one place. Whether it’s a chilly evening or a family gathering, this stew is sure to be a hit.
How to Make Instant Pot Beef Stew
Ingredients
- 2 pounds stew meat
- 1 Tablespoon kosher salt, divided
- 1/2 teaspoon freshly cracked black pepper
- 2 Tablespoons olive oil, divided
- 32 ounces low-sodium beef stock
- 2 ounces tomato paste
- 14 ounces tomato puree
- 2 bay leaves
- 1 teaspoon sugar
- 1 Tablespoon worcestershire sauce
- 4 medium carrots, cut into 2-inch pieces
- 5 medium Yukon gold potatoes, cut into quarters
- 1 large onion, chopped into 2-inch pieces
- 3 celery stalks, cut into 2-inch pieces
- 2 teaspoons cornstarch + 1 Tablespoon water
- 1 cup frozen peas
Directions
- Turn the Instant Pot on to the sauté function. Season the beef with two teaspoons of salt and pepper.
- Add 1 tablespoon of olive oil to the Instant Pot. Once it’s hot, add half of the beef. Let it brown for 3-4 minutes and then turn it to brown all sides. Remove the beef to a plate once it is fully browned.
- Add the remaining olive oil to the pot and repeat with the rest of the beef.
- Pour the beef broth on top. Use a wooden spoon to scrape up the brown bits at the bottom of the pot.
- Stir in the tomato paste, tomato puree, bay leaves, Worcestershire sauce, sugar, and the remaining salt until the tomato paste is well mixed.
- Place all the vegetables except for the peas on top of the beef mixture.
- Cover the lid and set the Instant Pot to the HIGH manual setting for 25 minutes.
- Manually release the pressure on the Instant Pot once the cooking is done.
- After the steam releases, take off the lid and switch the Instant Pot back to the sauté function.
- In a small bowl, whisk together the cornstarch and water. Slowly pour this into the beef stew, stirring as you go. Let it cook for another 3-4 minutes until it thickens.
- Add the frozen peas and cook until they are thawed. Season to taste with salt and pepper. Garnish with parsley, if desired.
How to Serve Instant Pot Beef Stew
Serve the beef stew hot in bowls. It goes well with crusty bread or over a bed of rice. You can also sprinkle some chopped parsley on top for an extra pop of color and flavor.
How to Store Instant Pot Beef Stew
To store leftover beef stew, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. You can also freeze it for up to 3 months. Just make sure to let it thaw in the refrigerator before reheating.
Tips to Make Instant Pot Beef Stew
- Make sure to brown the beef properly for a richer flavor. Don’t rush this step!
- Cut your vegetables into uniform sizes so they cook evenly.
- If you prefer a thicker stew, you can add more cornstarch mixed with water.
Variations
You can customize this stew based on what you have on hand. Feel free to swap out the vegetables for others you enjoy, like parsnips or green beans. Adding different herbs, such as thyme or rosemary, can also enhance the flavor.
FAQs
Can I use other cuts of beef for the stew?
Absolutely! While stew meat is commonly used, you can also use chuck roast or brisket, as they become tender during cooking.
How long will it take to cook the stew?
The cooking time in the Instant Pot is 25 minutes, but remember to add extra time for it to come to pressure and for the steam to release.
Can I make this recipe ahead of time?
Yes! This beef stew tastes even better the next day, so feel free to make it in advance. Just reheat it gently on the stove when you’re ready to serve.
Instant Pot Beef Stew
Ingredients
For the stew
- 2 pounds stew meat
- 1 Tablespoon kosher salt, divided
- 1/2 teaspoon freshly cracked black pepper
- 2 Tablespoons olive oil, divided
- 32 ounces low-sodium beef stock
- 2 ounces tomato paste
- 14 ounces tomato puree
- 2 bay leaves
- 1 teaspoon sugar
- 1 Tablespoon Worcestershire sauce
- 4 medium carrots, cut into 2-inch pieces
- 5 medium Yukon gold potatoes, cut into quarters
- 1 large onion, chopped into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 2 teaspoons cornstarch
- 1 Tablespoon water
- 1 cup frozen peas
Instructions
Preparation
- Turn the Instant Pot on to the sauté function. Season the beef with two teaspoons of salt and pepper.
- Add 1 tablespoon of olive oil to the Instant Pot. Once it’s hot, add half of the beef. Let it brown for 3-4 minutes and then turn it to brown all sides. Remove the beef to a plate once it is fully browned.
- Add the remaining olive oil to the pot and repeat with the rest of the beef.
Cooking
- Pour the beef broth on top. Use a wooden spoon to scrape up the brown bits at the bottom of the pot.
- Stir in the tomato paste, tomato puree, bay leaves, Worcestershire sauce, sugar, and the remaining salt until the tomato paste is well mixed.
- Place all the vegetables except for the peas on top of the beef mixture.
- Cover the lid and set the Instant Pot to the HIGH manual setting for 25 minutes.
- Manually release the pressure on the Instant Pot once the cooking is done.
- After the steam releases, take off the lid and switch the Instant Pot back to the sauté function.
- In a small bowl, whisk together the cornstarch and water. Slowly pour this into the beef stew, stirring as you go. Let it cook for another 3-4 minutes until it thickens.
- Add the frozen peas and cook until they are thawed. Season to taste with salt and pepper. Garnish with parsley, if desired.
