Description
This Instant Pot Beef Stew is a comforting, savory meal ready in under an hour. With tender beef, carrots, potatoes, and a rich broth, it’s a one-pot meal perfect for busy nights or meal prepping.
Ingredients
2 tbsp olive oil
1 ½ lbs stew meat (cut into 1-inch pieces)
½ tsp salt
½ tsp black pepper
2 lbs potatoes (peeled and cut into 1-inch pieces)
8 medium carrots (peeled and cut into 1-inch pieces)
1 medium onion (diced)
2 cloves garlic (minced)
4 cups beef broth
¼ cup Worcestershire sauce
3 tbsp tomato paste
1 tsp fresh rosemary, chopped
1 tsp fresh thyme leaves
2 bay leaves
3 tbsp cornstarch (or tapioca starch or arrowroot)
Instructions
- Brown the Meat – Set Instant Pot to SAUTE. Add olive oil and brown stew meat on all sides for 5–7 minutes.
- Deglaze – Add 1 cup beef broth, scraping up any brown bits from the pot. Stir in remaining broth and tomato paste, then press CANCEL.
- Add Ingredients – Add carrots, potatoes, onion, garlic, Worcestershire sauce, rosemary, thyme, and bay leaves. Stir well.
- Pressure Cook – Seal lid, set vent to SEALED, press MANUAL, and cook on HIGH PRESSURE for 35 minutes.
- Release Pressure – Allow natural pressure release for 15 minutes, then carefully turn vent to VENTING.
- Thicken the Stew – Whisk cornstarch into 1 cup of liquid removed from stew, then stir into the pot to thicken.
- Serve – Serve hot with crusty bread, or as a hearty meal on its own.
Notes
- Storing Leftovers: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze cooled stew for up to 3 months (omit cornstarch if freezing).
- Adjusting Thickness: Add more cornstarch slurry (mix cornstarch with cold water) for desired thickness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes (plus 15 minutes natural release)
- Category: b
