Instant Pot Beef Stew
A hearty and comforting dish that offers tender beef and robust flavors in a fraction of the time, thanks to the Instant Pot.
Ingredients
Main Ingredients
- 2 pounds beef stew meat, cut into 1-inch pieces Use chuck roast or brisket for best results.
- 1 tablespoon olive oil For browning the meat.
- 3 cups beef broth To deglaze the pot and add flavor.
- 4 pieces carrots, sliced Adds sweetness and texture.
- 4 pieces potatoes, diced Heartens the stew.
- 1 piece onion, chopped Builds the base flavor.
- 2 cloves garlic, minced Enhances flavor.
- 2 tablespoons tomato paste Adds richness and depth.
- 1 teaspoon dried thyme Herb for flavor.
- 1 tablespoon Worcestershire sauce For umami and depth.
- to taste none Salt and pepper Season to preference.
Instructions
Preparation
- Set your Instant Pot to 'Sauté' mode and heat the olive oil.
- Brown the beef stew meat for 5 to 7 minutes, ensuring even browning on all sides.
- Add the chopped onion and minced garlic, cooking for 3 to 4 minutes until the onion is soft.
- Incorporate the tomato paste and Worcestershire sauce, along with dried thyme, salt, and pepper. Stir for 2 minutes.
Cooking
- Pour in the beef broth to deglaze the pot, lifting the browned bits from the bottom.
- Add the sliced carrots and diced potatoes, stirring gently.
- Close the lid with the vent in the sealed position, set to 'Manual' mode, and cook for 35 minutes.
- After cooking, allow for a natural release of pressure for 10 minutes, then perform a quick release for any remaining pressure.
Serving
- Ladle the beef stew into bowls and serve hot. Optionally garnish with fresh herbs.
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Notes
This stew pairs well with warm crusty bread or a fresh salad. For meal prep, make a double batch and store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months.