Nothing beats a warm, comforting bowl of Instant Pot Beef Stew on a chilly day. This classic dish is packed with tender beef, hearty vegetables, and a rich, savory broth—all made quickly and effortlessly using your Instant Pot. Whether you’re short on time or craving a home-cooked meal, this recipe delivers robust flavors without the long cooking hours.
Why Use an Instant Pot for Beef Stew?
The Instant Pot revolutionizes traditional beef stew by reducing cooking time significantly while enhancing flavor and tenderness. Pressure cooking allows the meat to become incredibly soft, and the flavors meld together beautifully, making this method perfect for busy home cooks.
Ingredients
To make this delicious Instant Pot Beef Stew, gather the following ingredients:
- 2 lbs beef chuck, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 3 carrots, sliced
- 3 potatoes, cubed
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup frozen peas (added at the end)
- Salt and black pepper to taste
- 2 tbsp cornstarch mixed with 2 tbsp water (for thickening, optional)
Step-by-Step Instructions
1. Sear the Beef
- Turn the Instant Pot to Sauté mode and heat the olive oil.
- Add the beef chunks, season with salt and pepper, and sear for about 3-4 minutes until browned on all sides. Work in batches if necessary.
- Remove the beef and set it aside.
2. Sauté Aromatics
- In the same pot, add the diced onion and cook until soft.
- Stir in the garlic and cook for another 30 seconds.
3. Build the Base
- Stir in the tomato paste and Worcestershire sauce.
- Deglaze the pot by adding 1/2 cup of the beef broth, scraping up the browned bits from the bottom.
4. Pressure Cook
- Return the beef to the pot.
- Add the carrots, potatoes, celery, thyme, rosemary, bay leaf, and remaining beef broth.
- Secure the lid and set the Instant Pot to Pressure Cook (High) for 35 minutes.
- Allow a 10-minute natural release, then manually release the remaining pressure.
5. Thicken and Finish
- Set the Instant Pot to Sauté mode.
- Stir in the cornstarch slurry (if using) and frozen peas. Cook for 3-5 minutes until the stew thickens.
- Remove the bay leaf, adjust seasoning, and serve hot.
FAQs
1. Can I use a different cut of beef?
Yes! While chuck roast is ideal for its marbling and tenderness, you can also use brisket, stewing beef, or round roast.
2. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
3. Can I make this beef stew gluten-free?
Absolutely! Just ensure that your beef broth and Worcestershire sauce are gluten-free, and use cornstarch instead of flour for thickening.
4. What other vegetables can I add?
You can customize this stew by adding mushrooms, parsnips, sweet potatoes, or even bell peppers for added flavor and nutrition.
5. How can I make this stew even richer in flavor?
For a deeper flavor profile, add a splash of red wine while deglazing the pot, or stir in a bit of balsamic vinegar before serving.
Conclusion
Making Instant Pot Beef Stew is an effortless way to enjoy a hearty and nutritious meal with minimal effort. The Instant Pot not only cuts down cooking time but also ensures a rich, flavorful stew packed with tender beef and wholesome vegetables. Try this recipe today and experience the ultimate comfort food that’s perfect for any occasion!
