Instant Pot Beef Stew
This hearty and flavorful stew captures the rich taste of slow-cooked beef stew in a fraction of the time, perfect for busy weeknights.
Ingredients
- 1 pound beef stew meat cut into cubes
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- ½ tablespoon brown sugar
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 14 ounces frozen pearl onions no need to thaw
- 8 ounces mushrooms washed and quartered
- 1 pound carrots peeled and sliced into 1-inch pieces
- ¾ pound potatoes peeled (optional) and cubed into 1-inch pieces
Instructions
- Season beef cubes with salt and pepper, then toss in flour to coat.
- Set Instant Pot to sauté, melt butter, and brown beef cubes in batches.
- Pour in beef broth, scraping the bottom to dissolve browned bits.
- Add Worcestershire sauce, soy sauce, brown sugar, garlic, tomato paste, rosemary, and thyme. Stir to combine.
- Add frozen pearl onions, mushrooms, carrots, and potatoes. Stir well.
- Close the lid, set steam valve to sealing, and cook on high pressure for 35 minutes.
- Let the pressure release naturally for 10-15 minutes, then open the lid.
- Stir the stew, taste, and adjust seasoning if necessary. Serve hot.
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Notes
Pair with crusty bread or serve over mashed potatoes for a comforting meal.