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Instant Pot Beef Stew

This beef stew is weeknight-friendly thanks to the quick tenderizing powers of the Instant Pot. A savory and hearty combination of browned beef, potatoes, carrots, celery, and peas is brought together in an aromatic beef broth, perfect for a cozy night in!

Total Time

1 hr 10 min

1 hr 10 min

Prep Time

15 minutes

15 min

Cook Time

55 minutes

55 min

Total Time

1 hr 10 min

1 hr 10 min

Prep Time

15 minutes

15 min

Cook Time

55 minutes

55 min

Ingredients

for 4 servings

  • 1 chuck roast, cubed into 1 1/2 inch (3.5 cm) pieces
  • 3 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • ¼ cup tomato paste (59 g)
  • 1 teaspoon dried thyme
  • 2 tablespoons worcestershire sauce
  • 2 ½ cups beef broth (600 mL), divided
  • 3 medium carrots, cut into 1½-inch (3.5 cm) pieces on the bias
  • 2 celery stalks, cut into 1 in (2.54 cm) pieces on the bias
  • 3 yukon gold potatoes, cubed
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 cup frozen peas (130 g), thawed
  • ¼ cup fresh parsley (10 g), finely chopped

Nutrition Info

    Calories 790
    Fat 24g
    Carbs 68g
    Fiber 6g
    Sugar 15g
    Protein 69g

Estimated values based on one serving size.

Preparation

  1. On a cutting board, pat the cubed chuck roast dry with paper towels. Season all over with the salt and pepper.
  2. Set the Instant Pot to sauté and add 1 tablespoon of olive oil. Once the oil begins to shimmer, add the beef, working in batches to avoid overcrowding, and brown on all sides, about 2 minutes per side. Transfer the browned beef to a plate to rest.
  3. Add the remaining tablespoon of olive oil and the onion to the Instant Pot and cook, stirring occasionally, until beginning to soften, 5 minutes. Add the garlic and cook, stirring constantly, until aromatic, 1 minute.
  4. Add the tomato paste and thyme and stir to combine, about 1 minute. Add the Worcestershire sauce and ½ cup of beef broth and stir to scrape up any browned bits from the bottom of the pot.
  5. Add the carrots, celery, potatoes, seared beef, and remaining 2 cups of beef broth to the pot and secure the lid. Set the Instant Pot to pressure cook on high for 30 minutes. When the timer is up, let the Instant Pot naturally release for 10 minutes. If there is any remaining pressure, switch the valve to quick release.
  6. Remove the lid from the Instant Pot and set to sauté.
  7. In a small bowl, stir the cornstarch and water together until the cornstarch is dissolved.
  8. Add the cornstarch slurry and peas to the Instant Pot and stir to combine. Cook until the broth thickens, about 1 minute.
  9. Ladle the stew into bowls and garnish with the parsley.
  10. Enjoy!

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