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- 2 pounds beef chuck, cut into 1-inch cubes - 3 tablespoons extra virgin olive oil - 1 large onion, finely chopped - 3 cloves garlic, minced - 4 medium carrots, peeled and sliced into rounds - 3 medium potatoes, diced into 1-inch cubes - 2 cups beef broth (low-sodium preferred) - 2 tablespoons tomato paste - 2 teaspoons dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and freshly ground black pepper to taste - 1 tablespoon cornstarch (optional, for thickening) - Fresh parsley, chopped (for garnish) When I make beef stew, I love to use the best ingredients. First, I choose beef chuck. It has rich flavor and tenderness. For veggies, I use carrots and potatoes. They add sweetness and heartiness. The onion and garlic bring a great aroma. I prefer low-sodium beef broth. It helps control the salt. Tomato paste gives depth and richness. Thyme and rosemary add a nice herbal note. A bay leaf rounds out the flavors. You can thicken the stew if you like. Adding cornstarch is an easy option. I always finish with fresh parsley. It brightens the dish and adds color. Gather these simple ingredients to make your stew a hit! {{ingredient_image_2}} To start, we need to sauté the beef in the Instant Pot. Turn on the Instant Pot and select the Sauté mode. Add three tablespoons of extra virgin olive oil. This helps to brown the meat nicely. Season the two pounds of beef chuck with salt and pepper. Once the oil heats up, add the beef cubes in a single layer. If your pot is small, work in batches. Brown them for about 5-7 minutes, turning as needed. After that, remove the beef and set it aside on a plate. Next, we cook the aromatics. This step is key for flavor. In the same pot, add the finely chopped onion. Sauté for about 3-4 minutes until it turns translucent. Then, add three cloves of minced garlic. Sauté for another minute until the garlic smells fragrant. This mix creates a strong base for your stew. Now, we will combine all the ingredients for stewing. Return the browned beef to the pot, including any juices. Then, add four medium carrots, sliced into rounds, and three medium potatoes, diced into one-inch cubes. Pour in two cups of low-sodium beef broth. Add two tablespoons of tomato paste, two teaspoons of dried thyme, one teaspoon of dried rosemary, and one bay leaf. Stir everything well to make sure the flavors blend together. Now, it’s time to pressure cook. Close the Instant Pot lid tightly. Check that the steam release valve is set to Sealing. Select the Pressure Cook function and set the timer to 35 minutes on high pressure. This step helps break down the beef and meld those flavors. After cooking, let the pressure release naturally for 10-15 minutes. This method keeps the stew tender and juicy. Once that time is up, carefully switch the valve to Venting. This releases any remaining steam. Be cautious to avoid burns from hot steam. To thicken the stew, remove the bay leaf first. If you want a thicker stew, mix one tablespoon of cornstarch with two tablespoons of cold water to make a slurry. Stir it into the stew. Select the Sauté mode again and cook while stirring. This helps the stew thicken to your liking. Taste the stew and adjust seasoning if needed. Serve it hot in bowls and garnish with fresh chopped parsley for a lovely finish. Using fresh herbs can make a big difference in taste. Fresh thyme and rosemary add bright notes to your stew. Dried herbs work, too, but they lack the same punch. When cooking, salt is key. Add it at different stages. Season beef before browning, and taste the stew before serving. Adjust with salt and pepper as needed. If your stew is too thin, you can fix it. Mix cornstarch with cold water to create a slurry. Stir it in while cooking on Sauté mode. This thickens the stew quickly. If it tastes flat, try a splash of vinegar or a bit more salt. This can lift the flavors nicely. The Instant Pot saves time and energy. It cooks food faster than traditional methods. Always ensure the lid is locked and the valve is set to Sealing. This keeps the steam inside. For safety, wait for the pressure to release fully before opening. Always keep your hands clear of the steam vent. Enjoy the ease of cooking with this handy tool! Pro Tips Brown the Beef: Ensure you brown the beef in batches to avoid overcrowding the pot, which helps develop a rich flavor. Use Fresh Herbs: For a more vibrant flavor, consider using fresh thyme and rosemary instead of dried. Adjust Thickness: If you prefer a thicker stew, add the cornstarch slurry gradually until you reach your desired consistency. Let it Rest: Allow the stew to sit for about 10 minutes after cooking; this helps the flavors meld together even more. {{image_4}} You can switch out beef for chicken or pork. This gives you new flavors. If you choose chicken, cut it into chunks like beef. Cook it for about 10-12 minutes. For pork, use shoulder or tenderloin. It cooks well in 25-30 minutes. Seasonal vegetables can brighten your stew. Try adding parsnips, sweet potatoes, or turnips. They add different tastes. Cook these vegetables for about 5-10 minutes less than potatoes. Softer veggies, like zucchini, should go in for the last 10 minutes of cooking. You can make this stew gluten-free. Use gluten-free broth and skip the cornstarch. For low-carb options, swap potatoes for cauliflower. If you want a vegan stew, use mushrooms and lentils instead of beef. Cook lentils for about 15 minutes for the best texture. To keep your beef stew fresh, follow these tips: - Refrigerate leftovers: Store the stew in an airtight container. It lasts up to 3 days. - Freezing tips: For longer storage, freeze the stew in portions. Use freezer-safe bags or containers. It can stay good for up to 3 months. Here’s how you can safely reheat your beef stew: - Best methods: Use the microwave or stovetop. For the stovetop, heat in a pot over medium heat. - Maintain flavor and texture: Stir often while reheating. Add a little broth if it seems too thick. Cooking beef stew in an Instant Pot takes about one hour. This includes 15 minutes for prep and 35 minutes for pressure cooking. After cooking, let the pressure release naturally for 10-15 minutes. This method gives you tender beef and rich flavors. Yes, you can cook frozen beef in an Instant Pot. Just remember to add extra time. For frozen beef cubes, increase the pressure cooking time to about 45-50 minutes. Make sure the beef is in a single layer. This helps it cook evenly and safely. Beef stew pairs well with many sides. Consider serving it with: - Crusty bread for dipping - Mashed potatoes for a creamy contrast - Steamed green beans for a fresh crunch - A simple green salad for brightness These sides balance the hearty stew and add variety to your meal. To thicken beef stew, use a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this mixture into the stew after cooking. Select the Sauté mode and cook while stirring until it reaches your desired thickness. This gives your stew a nice, hearty texture. This blog post covered how to make a delicious beef stew in an Instant Pot. We explored the key ingredients, from beef to seasonings, and went through each step, including prepping and cooking. I shared tips to enhance flavor and troubleshoot common problems. You can also adapt the stew to fit different diets. Remember, storing and reheating properly keeps the stew tasty. With these instructions and tips, you can now create a stew that warms any day. Enjoy the process and experiment to make it your own!

Hearty Instant Pot Beef Stew

A comforting and flavorful beef stew made effortlessly in an Instant Pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 3 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and sliced into rounds
  • 3 medium potatoes, diced into 1-inch cubes
  • 2 cups beef broth (low-sodium preferred)
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 leaf bay leaf
  • to taste salt and freshly ground black pepper
  • 1 tablespoon cornstarch (optional, for thickening)
  • for garnish fresh parsley, chopped

Instructions
 

  • Turn on the Instant Pot and select the Sauté mode. Add the olive oil and allow it to heat up. Season the beef cubes generously with salt and pepper. Add the seasoned beef to the pot in a single layer and sauté until browned on all sides, about 5-7 minutes. Once browned, carefully remove the beef from the pot and set it aside on a plate.
  • In the same pot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic to the onions and sauté for an additional minute until the garlic is fragrant.
  • Return the browned beef to the pot along with any juices that collected on the plate. Add in the sliced carrots, diced potatoes, beef broth, tomato paste, dried thyme, dried rosemary, and the bay leaf. Stir everything well to combine all the flavors.
  • Close the Instant Pot lid securely. Ensure that the steam release valve is set to Sealing. Select the Pressure Cook function and adjust the timer to 35 minutes on high pressure.
  • After the cooking time is up, allow the pressure to release naturally for about 10-15 minutes. Once this time has passed, carefully switch the valve to Venting to release any remaining steam.
  • Once the pressure is fully released, remove the bay leaf from the pot. If you prefer a thicker stew, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the stew. Select the Sauté mode again and cook while stirring frequently until the stew reaches your desired thickness.
  • Taste the stew and adjust the seasoning with additional salt and pepper if necessary. Ladle the hearty beef stew into bowls and garnish generously with fresh chopped parsley.

Notes

For a thicker stew, use cornstarch to create a slurry.
Keyword beef stew, hearty meal, instant pot