How To Make the Absolute Best Instant Pot Beef Stew
Ingredients
- 1 medium yellow onion
- 2 cloves garlic
- 2 1/2 pounds boneless beef chuck
- 1 1/2 teaspoons kosher salt
plus more as needed
- 1/2 teaspoon freshly ground black pepper
plus more as needed
- 2 tablespoons vegetable oil
divided
- 3 medium carrots
about 12 ounces total
- 3 medium Yukon Gold potatoes
about 12 ounces total
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 3/4 cup frozen peas
- Fresh parsley leaves
for garnish, optional
Directions
- 1
Cut the aromatics and beef. Dice 1 medium yellow onion, mince 2 garlic cloves, and place both in a medium bowl. Trim 2 1/2 pounds beef chuck and cut into 1 1/2-inch pieces.
- 2
Season and sear the beef in two batches. Toss the beef with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon of the vegetable oil in an Instant Pot or electric pressure cooker on the Sauté setting until shimmering. Add half of the beef and sear undisturbed until browned on the bottom, 7 to 10 minutes. Transfer with tongs to a large plate. Repeat with the remaining 1 tablespoon oil and beef.
- 3
Soften the aromatics. Add the onion and garlic to the cooker and season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 4 minutes. Meanwhile, cut the vegetables.
- 4
Cut the vegetables. Peel 3 medium carrots and cut on a slight diagonal into 1 1/2-inch pieces. Quarter 3 medium Yukon Gold potatoes (you want about 1 1/2-inch chunks).
- 5
Add the seasonings and liquid. Add 1 tablespoon tomato paste and 1 teaspoon dried thyme to the onions and cook until the tomato paste is darkened in color, about 1 minute. Add 1/2 cup beef broth and 2 tablespoons Worcestershire sauce and stir to combine, scraping up any browned bits.
- 6
Add the vegetables and seared beef. Add the carrots, potatoes, seared beef, and any accumulated juices from the beef, and stir to combine.
- 7
Cook on HIGH pressure for 20 minutes. Lock the lid on and check that the valve is set to seal. Set to cook for 20 minutes on HIGH pressure. It will take 7 to 10 minutes to come up to pressure.
- 8
Natural release pressure for 10 minutes and make the cornstarch slurry. 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.
- 9
Release the remaining pressure and thicken the sauce. 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.
- 10
Season and serve. Taste and season with salt and pepper as needed. Serve garnished with the parsley if desired.
How To Make the Absolute Best Instant Pot Beef Stew
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About this Recipe
Craving a deeply flavorful, tender beef stew that practically cooks itself? This Instant Pot Beef Stew recipe delivers hearty comfort with minimal effort, transforming tough cuts into melt-in-your-mouth perfection.
Why This Instant Pot Beef Stew Works
This recipe harnesses the power of your Instant Pot to create a rich, savory beef stew that tastes like it simmered all day, but comes together much faster. The high-pressure cooking breaks down the boneless beef chuck, ensuring every bite is incredibly tender. Building flavor with aromatics like yellow onion and garlic, plus classic stew elements like tomato paste, dried thyme, and Worcestershire sauce, creates a complex, satisfying broth.
What truly sets this stew apart is the balance of savory meat, tender root vegetables like carrots and Yukon Gold potatoes, and a perfectly thickened gravy, thanks to a cornstarch slurry. You'll love how easy it is to achieve such a robust, satisfying meal in your pressure cooker.
What to Expect
Prepare for a warm embrace in a bowl. Each spoonful of this Instant Pot Beef Stew offers incredibly tender chunks of beef, complemented by soft, yielding carrots and potatoes. The gravy is rich and savory, coating every ingredient with its deep, aromatic flavor profile, subtly enhanced by the brightness of frozen peas added at the end. It's the kind of comforting, stick-to-your-ribs meal that warms you from the inside out, perfect for chilly evenings or a hearty family dinner. The stew is robust without being overly heavy, leaving you feeling perfectly satisfied.
Customization & Variations
Feel free to customize this classic stew to your liking. For a different texture, you could swap the Yukon Gold potatoes for red potatoes or even sweet potatoes. Add other root vegetables like parsnips or turnips for extra depth. If you prefer a touch more spice, a pinch of red pepper flakes can be stirred in with the dried thyme. You could also experiment with different herbs, like a bay leaf or fresh rosemary, during cooking for an altered aromatic profile.
Serving & Context
This hearty Instant Pot Beef Stew is a complete meal on its own, making it ideal for a comforting weeknight dinner or a relaxed weekend gathering. Serve it piping hot with a sprinkle of fresh parsley for a touch of color, perhaps alongside a crusty loaf of bread or a simple green salad to soak up every last bit of that delicious gravy.