Instant Pot Beef Stew with Tender Beef and Thick Rich Broth
By Isabella Quinn
Prep
25 min
Cook
35 min
Total
85 min
Servings
6
Level
Easy
Make six servings of Instant Pot beef stew to eat throughout the week, with options to refrigerate or freeze leftovers for later. Flavored beef and other vegetables, including potatoes and carrots, simmer in broth. Leftover beef stew can be reheated on the stove or in the sauté mode of the Instant Pot.
Boneless chuck roast is juicy and high in flavor due to marbling. Stew meat cuts reduce preparation time. Beef is browned in olive oil, and onion and garlic are sautéed in the same pot. Other ingredients added to the stew pot include beef broth, tomato paste, Worcestershire sauce, Italian seasoning blend, thyme, bay leaf, and other seasonings. Waxy Yukon gold potatoes help prevent breakdown during pressure cooking.
The beef is cooked if it releases easily from the pot. Leaving the beef alone for 4 minutes on each side will help form a crust. Stirring and scraping food particles off the bottom of the hot pot can prevent scorching. Slice carrots 1 inch thick and slice potatoes thicker to prevent overcooking during a 35-minute cooking time in the pressure cooker.
After a 10-minute natural release, cornstarch added to water thickens the broth in a few minutes on sauté. Other good side dishes include dinner rolls or other crusty breads and a salad. Leftovers can be refrigerated for use throughout the week in other meals. Leftover ingredients include broth and cooked meat.
Why we keep this one around
- Six servings. Dinner portions for a single pressure-cooking session can also be used for lunches and other meals besides main dishes.
- The leftover stew will stay fresh in the refrigerator for up to three days and can all be reheated, including the stew liquid and other ingredients, such as beef and carrots and potatoes.
- Freezes for up to three months. Leftovers can be reheated to eat after thawing overnight in the refrigerator.
- Portioning after cooking is convenient because nutrition information on the product label specifies a serving size of 1.5 cups, allowing you to divide the food into portions for future meals.
- Browning and deglazing the beef in the same pot before pressure cooking helps the leftovers taste better when reheated.
- The cornstarch mixture added at the end thickens the broth quickly and makes it easy to serve when reheated.
Ingredients
- •2 pounds boneless beef chuck roast or beef stew meat (cut chuck roast into 1 1/2- to 2-inch cubes if needed)
- •2 tablespoons olive oil (divided)
- •1 teaspoon salt
- •½ teaspoon black pepper
- •1 yellow onion (chopped)
- •3 cloves garlic (minced)
- •3 cups unsalted beef stock or low sodium beef broth
- •2 tablespoons tomato paste
- •1 tablespoon Worcestershire sauce
- •1 teaspoon dried Italian seasoning
- •1 teaspoon dried thyme
- •1 bay leaf
- •4 carrots (cut into 1-inch pieces on the diagonal)
- •1 ½ pounds Yukon gold potatoes (about 4 medium, cut into 1 1/2-inch pieces)
- •2 tablespoons cornstarch
- •2 tablespoons water
Instructions
- 1
If using chuck roast and not already cut stew meat, cut the beef into 1 1/2- to 2-inch cubes.
- 2
Heat 1 tablespoon of the olive oil in the Instant Pot using the sauté function.
- 3
When the pot is hot, add half of the beef in a single layer and sprinkle it with half of the salt and pepper.
- 4
Brown the beef on the first side without moving it for 4 minutes, or until browned and releasing easily from the bottom of the pot.
- 5
Flip the beef pieces and brown the second side for about 4 minutes more.
- 6
Remove the beef to a clean bowl.
- 7
Add the remaining 1 tablespoon olive oil to the pot.
- 8
Brown the second half of the beef, seasoning with the remaining salt and pepper, for about 4 minutes per side.
- 9
Remove the browned beef to the bowl with the first half of the beef.
- 10
Add the onion to the Instant Pot and sauté for 2 to 3 minutes, until it begins to soften.
- 11
Add the garlic, press cancel to turn off the heat, and cook, stirring, for 30 seconds.
- 12
While the Instant Pot is hot, pour in 1 cup of the beef broth and scrape up any browned bits from the bottom of the pot.
- 13
Pour in the remaining 2 cups of broth.
- 14
Add the tomato paste, Worcestershire sauce, Italian seasoning, thyme, and bay leaf, and stir to combine.
- 15
Add the beef back to the pot along with any juices from the bowl.
- 16
Place the carrots and potatoes on top of the beef without stirring.
- 17
Close the Instant Pot lid, move the steam release valve to sealing, and set Manual/Pressure Cook to 35 minutes at high pressure.
- 18
When the cook time ends, allow a natural pressure release for 10 minutes.
- 19
Quick release any remaining pressure by carefully moving the steam release valve to venting with the handle of a long spoon.
- 20
Open the Instant Pot lid and remove the bay leaf.
- 21
Stir together the cornstarch and water in a small bowl.
- 22
Pour the cornstarch mixture into the Instant Pot and turn on the sauté function.
- 23
Simmer, stirring occasionally, until slightly thickened, taking care not to break up the vegetables.
FAQ
Nutrition (per serving)
439
Calories
35g
Protein
22g
Fat
26g
Carbs
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