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Overhead view of Instant Pot beef stew in a white bowl.
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Instant Pot Beef Stew

Chunks of tender beef, potatoes and vegetables in a rich and savory broth prepared in your pressure cooker in a fraction of the time!
Prep Time 15 minutes
Cook Time 42 minutes
Time to Come to Pressure and NPR 20 minutes
Total Time 1 hour 17 minutes
Servings 6

Ingredients

  • 2 pounds boneless beef chuck roast excess fat removed and cut into approximately 1 to 1 ½ inch pieces
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 2 stalks celery sliced (about 1 cup)
  • 1 tablespoon minced fresh garlic
  • 2 ½ cups beef broth low sodium
  • 1 tablespoon browning sauce*
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 2 teaspoons Italian seasoning
  • ½ teaspoon dried oregano
  • 2 bay leaves
  • 1 ½ cups baby carrots**
  • 1 pound russet potatoes peeled and cut into 1 inch pieces (about 3 cups once peeled and cut)
  • 2 tablespoons cornstarch
  • ¼ cup cold water
  • ¾ cup frozen peas
  • 2 tablespoons chopped fresh parsley optional garnish

Instructions

  • Season beef pieces with salt and pepper.
  • Select the high saute function on your pressure cooker. Pour olive oil into the insert of your pressure cooker. Allow olive oil to heat.
  • Sear/brown half of the meat on all sides (turn using tongs - this should take about 6 to 8 minutes per batch). Remove meat with tongs or a slotted spoon and transfer to a large plate. Repeat with the second half of the beef. Add more olive oil if necessary while searing. Transfer to the plate. Leave any drippings in the pot.
  • Add onion and celery to your pressure cooker and cook for approximately 3 minutes, or until softened (stirring often). Add garlic and cook until fragrant (stirring constantly), about 30 seconds.
  • Add beef broth, browning sauce, tomato paste, brown sugar, Italian seasoning, oregano, and bay leaves. Stir to combine, while scraping up any bits off the bottom of the pot using a wooden spoon. Turn off your pressure cooker.
  • Add browned beef pieces (with any juices), carrots, and potatoes to the pot. Stir to combine.
  • Place the lid on the pressure cooker and lock. Steam release knob should be set on "sealing". Cook on manual setting (high pressure) for 25 minutes. Allow pressure to release naturally for 10 minutes. Quick release the remaining pressure and carefully remove lid.
  • Whisk together cornstarch and water in a small bowl or large measuring cup until smooth. Add cornstarch mixture and peas. Stir to combine, while warming for an additional 3 to 4 minutes or until broth is thickened and peas are warmed through.
  • Remove and discard bay leaves. Season with salt and pepper, if desired.
  • Garnish with chopped fresh parsley when serving, if desired.

Notes

  • *Worcestershire or soy sauce can be substituted for browning sauce.
  • **Peeled whole carrots sliced into ¾ inch pieces can be substituted for baby carrots.
  • This recipe was tested using a 6-quart Instant Pot.
  • Cook time includes high pressure and saute times.
  • Yields approximately 9 cups.
  • Storage:  Once cooled, store in an airtight container in the refrigerator for 3 to 4 days.
  • Reheating:  Reheat gently in a saucepan or Dutch oven on the stovetop or in a microwave-safe bowl in the microwave.