Instant Pot Beef Stew (Rich & Hearty)

A classic comfort food made easy in the Instant Pot. Tender beef, soft potatoes, and vegetables in a thick, flavorful gravy.

Servings

4–6 servings

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Ingredients

Main Ingredients

2 lbs chuck roast, cut into 1½-inch cubes

1 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced

3 cups beef broth

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp salt (adjust to taste)

½ tsp black pepper

Vegetables

1 lb baby gold potatoes (halved if large)

1½ cups baby carrots

2 celery stalks, sliced

1 cup frozen peas

Herbs & Seasoning

1 tsp dried thyme (or 2 sprigs fresh thyme)

1 bay leaf

Optional (for thicker stew)

2 tbsp cornstarch

2 tbsp cold water

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Instructions

Step 1: Sauté the Beef

1. Set the Instant Pot to Sauté (High).
2. Add olive oil.
3. Brown the beef in batches (do not overcrowd).
   Brown each side for about 2–3 minutes.
4. Remove beef and set aside.

Step 2: Build the Flavor

1. Add chopped onion to the pot and sauté for 2–3 minutes until soft.
2. Add garlic and cook for 30 seconds until fragrant.
3. Stir in tomato paste and cook for 1 minute.
4. Pour in beef broth and Worcestershire sauce.
5. Scrape the bottom of the pot to remove browned bits (important to avoid burn notice).

Step 3: Add Everything

1. Return beef to the pot.
2. Add potatoes, carrots, celery, thyme, bay leaf, salt, and pepper.
3. Stir gently to combine.

Step 4: Pressure Cook

1. Close lid and set valve to Sealing.
2. Cook on High Pressure for 35 minutes.
3. Allow 10 minutes natural release, then carefully quick release remaining pressure.

Step 5: Thicken the Stew (Optional)

1. Set Instant Pot to Sauté.
2. Mix cornstarch and cold water.
3. Stir into stew and cook 2–3 minutes until thickened.

Step 6: Finish

1. Stir in frozen peas.
2. Remove bay leaf and thyme stems.
3. Taste and adjust seasoning.

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Serving Suggestions

Serve hot with crusty bread, biscuits, or over mashed potatoes

Garnish with fresh parsley if desired

Instant Pot Beef Stew (Rich & Hearty)

A classic comfort food made easy in the Instant Pot. Tender beef, soft potatoes, and vegetables in a thick, flavorful gravy.

Servings

4–6 servings

---

Ingredients

Main Ingredients

2 lbs chuck roast, cut into 1½-inch cubes

1 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced

3 cups beef broth

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp salt (adjust to taste)

½ tsp black pepper

Vegetables

1 lb baby gold potatoes (halved if large)

1½ cups baby carrots

2 celery stalks, sliced

1 cup frozen peas

Herbs & Seasoning

1 tsp dried thyme (or 2 sprigs fresh thyme)

1 bay leaf

Optional (for thicker stew)

2 tbsp cornstarch

2 tbsp cold water

---

Instructions

Step 1: Sauté the Beef

1. Set the Instant Pot to Sauté (High).
2. Add olive oil.
3. Brown the beef in batches (do not overcrowd).
   Brown each side for about 2–3 minutes.
4. Remove beef and set aside.

Step 2: Build the Flavor

1. Add chopped onion to the pot and sauté for 2–3 minutes until soft.
2. Add garlic and cook for 30 seconds until fragrant.
3. Stir in tomato paste and cook for 1 minute.
4. Pour in beef broth and Worcestershire sauce.
5. Scrape the bottom of the pot to remove browned bits (important to avoid burn notice).

Step 3: Add Everything

1. Return beef to the pot.
2. Add potatoes, carrots, celery, thyme, bay leaf, salt, and pepper.
3. Stir gently to combine.

Step 4: Pressure Cook

1. Close lid and set valve to Sealing.
2. Cook on High Pressure for 35 minutes.
3. Allow 10 minutes natural release, then carefully quick release remaining pressure.

Step 5: Thicken the Stew (Optional)

1. Set Instant Pot to Sauté.
2. Mix cornstarch and cold water.
3. Stir into stew and cook 2–3 minutes until thickened.

Step 6: Finish

1. Stir in frozen peas.
2. Remove bay leaf and thyme stems.
3. Taste and adjust seasoning.

---

Serving Suggestions

Serve hot with crusty bread, biscuits, or over mashed potatoes

Garnish with fresh parsley if desired (Rich & Hearty)

A classic comfort food made easy in the Instant Pot. Tender beef, soft potatoes, and vegetables in a thick, flavorful gravy.

Servings

4–6 servings

---

Ingredients

Main Ingredients

2 lbs chuck roast, cut into 1½-inch cubes

1 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced

3 cups beef broth

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp salt (adjust to taste)

½ tsp black pepper

Vegetables

1 lb baby gold potatoes (halved if large)

1½ cups baby carrots

2 celery stalks, sliced

1 cup frozen peas

Herbs & Seasoning

1 tsp dried thyme (or 2 sprigs fresh thyme)

1 bay leaf

Optional (for thicker stew)

2 tbsp cornstarch

2 tbsp cold water

---

Instructions

Step 1: Sauté the Beef

1. Set the Instant Pot to Sauté (High).
2. Add olive oil.
3. Brown the beef in batches (do not overcrowd).
   Brown each side for about 2–3 minutes.
4. Remove beef and set aside.

Step 2: Build the Flavor

1. Add chopped onion to the pot and sauté for 2–3 minutes until soft.
2. Add garlic and cook for 30 seconds until fragrant.
3. Stir in tomato paste and cook for 1 minute.
4. Pour in beef broth and Worcestershire sauce.
5. Scrape the bottom of the pot to remove browned bits (important to avoid burn notice).

Step 3: Add Everything

1. Return beef to the pot.
2. Add potatoes, carrots, celery, thyme, bay leaf, salt, and pepper.
3. Stir gently to combine.

Step 4: Pressure Cook

1. Close lid and set valve to Sealing.
2. Cook on High Pressure for 35 minutes.
3. Allow 10 minutes natural release, then carefully quick release remaining pressure.

Step 5: Thicken the Stew (Optional)

1. Set Instant Pot to Sauté.
2. Mix cornstarch and cold water.
3. Stir into stew and cook 2–3 minutes until thickened.

Step 6: Finish

1. Stir in frozen peas.
2. Remove bay leaf and thyme stems.
3. Taste and adjust seasoning.

---

Serving Suggestions

Serve hot with crusty bread, biscuits, or over mashed potatoes

Garnish with fresh parsley if desired