Description

A quick and easy Instant Pot beef stew that delivers hearty comfort food perfect for chilly evenings. Tender beef, savory broth, and wholesome vegetables come together in under an hour.

Ingredients

Scale

2 lbs beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil or vegetable oil
1 large yellow onion, diced
3 garlic cloves, minced
3 medium carrots, peeled and cut into chunks
2 celery stalks, chopped
4 medium red potatoes, quartered
4 cups beef broth (low sodium preferred)
2 tablespoons tomato paste
1/2 cup dry red wine (optional, e.g., Cabernet or Merlot)
1 tablespoon Worcestershire sauce
3 sprigs fresh thyme or 1 teaspoon dried thyme
1 sprig fresh rosemary or 1/2 teaspoon dried rosemary
1 bay leaf
Salt and black pepper, to taste
2 tablespoons flour (for dredging and thickening)
1 cup frozen peas (optional, added at the end)

Instructions

Pat the beef cubes dry with paper towels. Toss them in flour seasoned with salt and pepper until lightly coated.
Set the Instant Pot to ‘Sauté’ mode and heat the oil. Brown the beef cubes in batches for 3-4 minutes per batch. Transfer browned beef to a plate.
Add diced onions and celery to the pot; cook until softened and translucent, about 4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
Pour in the red wine (if using) and scrape browned bits off the bottom. Let the wine reduce slightly, about 2 minutes.
Return the beef to the pot. Stir in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Add salt and pepper to taste.
Add carrots, potatoes, and any other root vegetables. Stir gently to combine.
Seal the Instant Pot lid and set to ‘Manual’ or ‘Pressure Cook’ on high pressure for 35 minutes. Ensure the valve is set to sealing.
Let the pressure release naturally for 10 minutes, then carefully switch the valve to venting to release remaining steam.
Open the lid, remove the bay leaf and herb sprigs. For thicker stew, switch to ‘Sauté’ and simmer a few minutes to reduce broth. Stir in frozen peas if using and cook until warmed through.
Taste and adjust seasoning with more salt or pepper as needed. Serve hot.

Notes

Brown the beef well to build flavor and prevent burn warnings. Deglaze the pot thoroughly after sautéing. For gluten-free, substitute flour with cornstarch or gluten-free flour blend. Natural pressure release helps keep meat tender. Adjust seasoning after cooking; a splash of vinegar or pinch of sugar can balance flavors. If stew is too thin, thicken with cornstarch slurry while simmering.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximatel
Calories: 350
Sugar: 5
Sodium: 600
Fat: 15
Saturated Fat: 5
Carbohydrates: 20
Fiber: 4
Protein: 30

Keywords: Instant Pot beef stew, easy beef stew, hearty stew, comfort food, pressure cooker stew, quick dinner, beef chuck stew