Instant Pot Beef Stew
This hearty Instant Pot Beef Stew combines tender beef, potatoes, and carrots for a comforting meal that cooks quickly and enhances flavors.
Ingredients
- 2 tablespoons olive oil
- 1 ½ lbs stew meat (cut into 1-inch pieces)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 lbs potatoes (peeled and cut into 1-inch pieces)
- 8 medium carrots (peeled and cut into 1-inch pieces)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 4 cups beef broth
- ¼ cup Worcestershire sauce
- 3 tablespoons tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- 2 pieces bay leaves
- 3 tablespoons cornstarch
Instructions
- Set the Instant Pot to SAUTE and heat the olive oil. Season the stew meat with salt and pepper, then add to the pot to brown on all sides.
- Deglaze the pot with 1 cup of beef broth, scraping up any brown bits. Stir in the remaining broth and tomato paste.
- Add potatoes, carrots, onion, garlic, Worcestershire sauce, rosemary, thyme, and bay leaves. Stir to combine.
- Seal the lid, set the vent to SEALED, and cook on MANUAL for 35 minutes at HIGH PRESSURE.
- Let the pressure release naturally for 15 minutes, then switch to VENTING to release any remaining steam.
- Remove 1 cup of liquid, whisk in cornstarch, and return it to the pot to thicken the stew.
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Notes
Serve with crusty bread or a side salad for a complete meal.