Instant Pot Beef Stew with Tender Chuck Roast and Creamy Gold Potatoes
By Isabella Quinn
Prep
15 min
Cook
50 min
Total
80 min
Servings
6
Level
Easy
This Instant Pot beef stew recipe includes beef chuck roast, baby gold potatoes, mushrooms, and peas cooked in a hearty beef stew broth. Browning the beef and other vegetables, including tomato paste, before cooking in the Instant Pot helps give this dish the flavor of classic beef stew. Leftover Instant Pot beef stew makes a good lunch or dinner later in the week.
Chuck roast is added to the recipe because it has a high fat content, adding flavor and juiciness to the pot roast prepared under pressure. Onions, celery, carrots, and garlic add flavor. Tomato paste adds additional flavor. Baby gold potatoes are cut in half to prevent them from breaking apart and to turn creamy. Mushrooms, bay leaves, beef broth, salt, and pepper are added to the pot for pressure cooking.
The stew is being prepared correctly if the meat is browned in batches and the onion is cooked until tender, and the stew comes back to a bubble after adding the slurry. Crowding the pot of stew prevents the meat from browning and can cause other issues. You can deglaze the bottom of the pot with some stock or water if it is too dark.
Serve with hot focaccia bread to soak up the stew. Chopped parsley can be added to leftovers if desired. Let leftovers cool completely before storing. To reheat leftovers, use microwave-safe dishes or the stovetop and stir to fully heat the stew.
Why we keep this one around
- Serves six in a complete beef, potato, vegetable, and broth meal, so all six servings can be provided in a single container without other sides.
- Weeknight chefs get only 20 minutes of active cooking with the Instant Pot, completing the dish in 30 minutes on high pressure and 15 minutes for natural pressure release.
- Leftovers can be reheated using a microwave or saucepan. Stirring often ensures better heating and more even coating of broth and other ingredients on the meat and vegetables.
- Picky eaters might enjoy cooked beef, potatoes, carrots, peas, and mild tomato-based broth more than strongly spiced ingredients.
- Focaccia is a suitable food accompaniment because its crust and interior soak up the flavors of the broth without the need for cooked accompaniments.
- The thickness can be adjusted because cornstarch mixture is usually added at the end to help a cook reduce the amount of cornstarch mixture used, skip it, or add it in smaller amounts.
Ingredients
- •2 lb chuck roast (cut into 1½ to 2-inch chunks)
- •1 large yellow onion (cut into 1-inch pieces)
- •3 stalks celery (cut into 1-inch pieces)
- •3 large carrots (peeled and cut diagonally into 1-inch pieces)
- •2 tbsp garlic (minced)
- •2 tbsp tomato paste
- •1 ½ lb baby gold potatoes (washed and cut in half)
- •6 oz mushrooms (cut in half or quartered depending on size)
- •3 cups unsalted beef stock
- •3 dry bay leaves
- •3 tsp kosher salt (or to taste)
- •½ tsp cracked black pepper (or to taste)
- •3 ½ tbsp cornstarch (for slurry)
- •3 tbsp water (for slurry)
- •1 cup frozen peas (optional)
- •parsley (finely chopped, optional for garnish)
- •neutral oil (as needed for cooking)
Instructions
- 1
With the Instant Pot lid off, select the "Saute" option.
- 2
Add enough oil to lightly coat the bottom of the pot, about 1 tablespoon.
- 3
When the pot is hot, sear the chuck roast pieces on each side until brown, about 1 minute per side.
- 4
Sear the beef in batches, adding more oil as needed, and do not crowd the pot.
- 5
Remove the beef and set it aside.
- 6
Keeping the Instant Pot on "Saute," add the onion, celery, and carrots.
- 7
Saute for a few minutes until the onion starts to look translucent.
- 8
Add the garlic and saute until fragrant, about 30 seconds.
- 9
Add the tomato paste and saute until it is evenly combined with the vegetables.
- 10
If needed, add a small amount of beef stock or water and scrape the bottom of the pot to prevent burning.
- 11
Return the chuck roast to the pot with the baby gold potatoes, mushrooms, beef stock, bay leaves, salt, and pepper.
- 12
Stir everything together.
- 13
Place the lid on the Instant Pot, lock it, and set the pressure release knob to "Sealing."
- 14
Select "Pressure Cook" and cook on high for 30 minutes.
- 15
Allow a natural release for 15 minutes, then manually release the remaining steam by turning the knob to "Venting."
- 16
Once the pressure is released, unlock and open the lid.
- 17
Stir in the peas and select the "Saute" button.
- 18
Wait for the stew to come to a simmer.
- 19
Mix the cornstarch and water together to make a slurry.
- 20
Once the stew starts to bubble, stir while drizzling in the slurry.
- 21
Stir well and simmer for a few seconds until slightly thickened, stirring occasionally.
- 22
Portion the stew into bowls, garnish with parsley if desired, and serve hot.
FAQ
Nutrition (per serving)
447
Calories
36g
Protein
18.1g
Fat
36.9g
Carbs
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