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Instant Pot Beef Stew

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This easy instant pot beef stew is hearty, flavorful, and ready in a fraction of the time it takes to make traditional beef stew. Perfect for a cozy weeknight dinner, all made in one pot, with tender beef, hearty vegetables, and a rich, savory broth. 

  • Author: Kylie
  • Prep Time: 20 minutes
  • Natural Release Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Ingredients

Units Scale
  • 2-4 tablespoons olive oil, divided
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon celery salt
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons butter
  • 1 small/medium yellow onion, diced
  • 1 cup sliced celery
  • 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 2 cups carrots, chopped into 1-inch pieces
  • 1 1/2 pounds yellow potatoes, cut into 1-inch pieces
  • 2 cups beef stock
  • 2 bay leaves
  • 2 tablespoons cornstarch + 2 tablespoons cold water
  • 1 cup frozen peas
  • Kosher salt
  • fresh cracked black pepper

Instructions

  1. Turn the Instant Pot to sauté mode. In a large bowl, combine flour, garlic powder, celery salt, and a couple pinches of salt, and pepper. Dredge beef cubes in the flour mixture to coat evenly.

  2. Add 2 tablespoons olive oil to the pot. Working in batches, sear the beef on all sides until browned. Add more oil as needed if the pot seems dry. Remove and set aside.

  3. Add butter to the pot. Once melted, add onion and celery. Season with a couple pinches salt and pepper. Sauté for about 5-6 minutes, stirring occasionally, until softened. Stir in garlic, tomato paste, and thyme. Cook for 1 minute, stirring frequently, until fragrant.

  4. Add Worcestershire sauce and balsamic vinegar, scraping the bottom with a spatula to release any browned bits.

  5. Return beef to the pot along with carrots, potatoes, beef stock, and bay leaves. Stir to combine.

  6. Seal the lid and set to high pressure for 40 minutes. Allow a 10-minute natural release, then carefully quick-release any remaining pressure.

  7. In a small bowl, mix cornstarch with cold water to form a slurry. Set the Instant Pot to sauté, stir in the slurry and frozen peas, and cook for a couple minutes until the stew thickens and the peas are heated through. 

  8. Remove bay leaves. Taste and adjust seasoning as needed. Serve hot with crusty French bread.

  9. If you loved this recipe, please leave a 5-star rating and review below!

Notes

    • For the best flavor, sear the beef in batches so it browns evenly without steaming.

    • Don’t skip deglazing the pot. It prevents a “burn notice” and adds extra flavor.

    • Cut vegetables into uniform pieces so they cook evenly.

    • Stir in the peas at the very end to keep them bright and fresh.

    • If you prefer a more brothy stew, skip the cornstarch.

Nutrition

  • Serving Size: 1/8 of the stew
  • Calories: 374
  • Sugar: 4.5 g
  • Sodium: 580.1 mg
  • Fat: 14 g
  • Carbohydrates: 34.5 g
  • Fiber: 4.7 g
  • Protein: 26.8 g
  • Cholesterol: 74.7 mg

Find it online: https://midwestfoodieblog.com/instant-pot-beef-stew/