Instant Pot Beef Stew

Instant Pot Beef Stew

5.0(59)

This beef stew is weeknight-friendly thanks to the quick tenderizing powers of the Instant Pot. A savory and hearty combination of browned beef, potatoes, carrots, celery, and peas is brought together in an aromatic beef broth, perfect for a cozy night in!

Cook Time
55 minutes
Total Time
1 hr 10 min
Yield
4 servings

Ingredients

  • 1 chuck roast, cubed into 1 1/2 inch (3.5 cm) pieces
  • 3 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • ¼ cup tomato paste (59 g)
  • 1 teaspoon dried thyme
  • 2 tablespoons worcestershire sauce
  • 2 ½ cups beef broth (600 mL), divided
  • 3 medium carrots, cut into 1½-inch (3.5 cm) pieces on the bias
  • 2 celery stalks, cut into 1 in (2.54 cm) pieces on the bias
  • 3 yukon gold potatoes, cubed
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 cup frozen peas (130 g), thawed
  • ¼ cup fresh parsley (10 g), finely chopped

Nutrition Info

  • Calories 790
  • Fat 24g
  • Carbs 68g
  • Fiber 6g
  • Sugar 15g
  • Protein 69g

How to Make It

1. Step
On a cutting board, pat the cubed chuck roast dry with paper towels. Season all over with the salt and pepper.
2. Step
Set the Instant Pot to sauté and add 1 tablespoon of olive oil. Once the oil begins to shimmer, add the beef, working in batches to avoid overcrowding, and brown on all sides, about 2 minutes per side. Transfer the browned beef to a plate to rest.
3. Step
Add the remaining tablespoon of olive oil and the onion to the Instant Pot and cook, stirring occasionally, until beginning to soften, 5 minutes. Add the garlic and cook, stirring constantly, until aromatic, 1 minute.
4. Step
Add the tomato paste and thyme and stir to combine, about 1 minute. Add the Worcestershire sauce and ½ cup of beef broth and stir to scrape up any browned bits from the bottom of the pot.
5. Step
Add the carrots, celery, potatoes, seared beef, and remaining 2 cups of beef broth to the pot and secure the lid. Set the Instant Pot to pressure cook on high for 30 minutes. When the timer is up, let the Instant Pot naturally release for 10 minutes. If there is any remaining pressure, switch the valve to quick release.
6. Step
Remove the lid from the Instant Pot and set to sauté.
7. Step
In a small bowl, stir the cornstarch and water together until the cornstarch is dissolved.
8. Step
Add the cornstarch slurry and peas to the Instant Pot and stir to combine. Cook until the broth thickens, about 1 minute.
9. Step
Ladle the stew into bowls and garnish with the parsley.
10. Step
Enjoy!

Tags

Dairy-FreeHigh-FiberHigh-ProteinDry Measuring CupsLunchWeeknightLiquid Measuring CupDinnerAmericanComfort FoodCutting BoardOne-Pot or PanInstant PotMeasuring Spoons

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