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Instant Pot Beef Stew Recipe

Nothing says cozy winter dinner quite like a hearty beef stew, and your Instant Pot makes it absolutely foolproof! This recipe gives you tender, fall-apart beef and perfectly cooked vegetables in a fraction of the time it would take on the stovetop. Trust me, your family will be asking for seconds!
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 lbs beef chuck roast cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 4 medium carrots peeled and cut into 1-inch pieces
  • 4 medium potatoes peeled and cubed
  • 2 celery stalks chopped
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons cornstarch mixed with 3 tablespoons water optional, for thickening

Method
 

  1. Set your Instant Pot to "Sauté" mode and heat the olive oil. Season beef cubes with salt and pepper, then brown them in batches, about 2-3 minutes per side. Remove and set aside.
  2. Add the onion to the pot and sauté for 3 minutes until softened. Add garlic and cook for another minute until fragrant.
  3. Stir in the tomato paste and cook for 1 minute, then pour in the beef broth and Worcestershire sauce. Scrape up any browned bits from the bottom of the pot.
  4. Return the beef to the pot and add the carrots, potatoes, celery, bay leaves, and thyme. Stir to combine.
  5. Close the lid, set the valve to "Sealing," and cook on high pressure for 35 minutes.
  6. When done, allow a 10-minute natural release, then carefully quick-release any remaining pressure.
  7. If you'd like a thicker stew, set to "Sauté" mode again and stir in the cornstarch mixture. Cook for 2-3 minutes until thickened. Remove bay leaves before serving.