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Instant Pot Beef Stew: A Hearty One-Pot Favorite

Instant Pot Beef Stew

Tender beef chuck, potatoes, carrots, and peas cook together in a rich herb-scented gravy for a comforting one-pot dinner. Browning the beef and deglazing the pot create exceptional depth of flavor.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Beef and Seasoning
  • 2 pounds Beef chuck roast, cut into 1 1/2-inch cubes
  • 1 1/2 teaspoons Kosher salt, divided
  • 1 teaspoon Freshly ground black pepper, divided
  • 1/4 cup All-purpose flour
Cooking Base
  • 2 tablespoons Olive oil or vegetable oil
  • 1 Medium yellow onion, diced
  • 3 cloves Garlic, minced
  • 2 tablespoons Tomato paste
Cooking Liquid and Herbs
  • 1 cup Dry red wine or additional beef broth
  • 2 cups Low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried rosemary
  • 1 Bay leaf
Vegetables and Garnish
  • 4 Medium carrots, cut into 1-inch pieces
  • 1 1/2 pounds Yukon Gold or baby potatoes, cut into large chunks
  • 1 cup Frozen peas
  • 2 tablespoons Fresh parsley, chopped

Method
 

Step-by-Step
  1. Pat the beef dry. Season it with approximately 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then toss with the flour if you want a thicker, traditional stew gravy.
  2. Select Sauté on the Instant Pot and heat the oil. Brown the beef in batches for about 2–3 minutes per side, then transfer each batch to a plate.
  3. Add the onion to the pot and cook for 3–4 minutes. Stir in the garlic and tomato paste and cook for about 30 seconds.
  4. Pour in the red wine or a small amount of broth and scrape every browned bit from the bottom of the pot. This deglazing step adds flavor and helps prevent a burn warning.
  5. Add the remaining broth, Worcestershire sauce, thyme, rosemary, bay leaf, remaining salt and pepper, and the browned beef. Stir well, then add the carrots and potatoes.
  6. Lock the lid and set the valve to Sealing. Cook on High Pressure for 30–35 minutes, then allow a natural pressure release for 10–15 minutes before carefully venting any remaining pressure.
  7. Remove the bay leaf and stir in the frozen peas. Let them heat through for 2–3 minutes, taste the stew, adjust the salt and pepper, and garnish with parsley.

Notes

For firmer vegetables, pressure-cook the beef first, release the pressure, add the carrots and potatoes, and cook for an additional 5 minutes. If the finished stew is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water, add the slurry while using Sauté, and simmer for 1–2 minutes.