Instant Pot Beef Stew
This Instant Pot Beef Stew is rich, cozy, and full of tender beef and veggies. It's my favorite quick and easy comfort food dinner!
Servings: 6 servings
Calories: 256kcal
Equipment
- 1 Instant Pot
Ingredients
- 2 pounds boneless chuck roast
- 3 tablespoons extra-virgin olive oil divided
- 2 teaspoons kosher salt divided
- ½ teaspoon black pepper divided
- 1 large yellow onion diced
- 2 carrots diced
- 2 celery stocks diced
- 2 cloves garlic diced
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 14 ounces beef broth
- 3 yukon gold potatoes cut into 2" pieces
- 3 carrots cut into 2" pieces
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon dried thyme
- 12 ounces tomato paste
- 2 tablespoons water
- 1 ½ cups frozen peas
- fresh parsley or cilantro to garnish
Instructions
- Cut the chuck roast into 3-4 pieces and sear all sides in some oil. I do this in a big pan or on my flat top so its faster.
- Deglaze the pan with a little broth, scrape up all the browned bits and use that in addition to the broth.
- Then cut the seared beef into 3” cubes.
- Turn the Instant Pot to SAUTE. Add the butter. Sauté the diced celery, onion and carrot with a pinch of salt and pepper until fragrant.
- Add in the garlic and thyme and sauté one more minute.
- Sprinkle the flour over the mixture and cook for 2-3 minutes to cook out the raw flour taste.
- Add in half the broth and cook while stirring until it begins to bubble and thicken.
- Add in the rest of the broth and stir to combine.
- Stir in the carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef, along with any meat juices that have collected on the plate and your deglazed pan juices. Pour the tomato sauce on top. Do not stir again.
- Close and seal the Instant Pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 20 minutes. Vent the steam valve to release any remaining pressure, then carefully open the lid. Remove and discard the bay leaf.
- Add the peas and stir to warm through. Serve hot, sprinkled with fresh parsley or cilantro.
Notes
- Stovetop Instructions: On the stovetop, simmer everything in a large pot or Dutch oven for about 2 to 2½ hours until the beef is tender. In a slow cooker, cook on low for 7–8 hours or high for 4–5 hours.
- Make-Ahead Instructions: This stew actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 4 days, then reheat gently on the stove or using the sauté function on your Instant Pot.
- Freezer Instructions: Let the stew cool completely, then portion it into an airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge, then warm it up on the stove or in the microwave.
Nutrition
Serving: 1serving | Calories: 256kcal | Carbohydrates: 36g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 1578mg | Potassium: 1202mg | Fiber: 6g | Sugar: 11g | Vitamin A: 9486IU | Vitamin C: 35mg | Calcium: 68mg | Iron: 3mg
