Imagine a hearty, rich beef stew that falls apart with the gentlest touch of your fork, packed with tender meat and perfectly cooked vegetables, all prepared in under an hour! This Instant Pot Beef Stew isn't just a meal—it's a comfort food experience that transforms ordinary ingredients into a culinary masterpiece that will have everyone at your dinner table asking for the recipe.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs beef chuck, cut into cubes
- 4 carrots, chopped
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Prepare the beef chuck by patting the meat dry with paper towels and seasoning generously with salt and black pepper.
- Set the Instant Pot to "Sauté" mode and add 2 tablespoons of olive oil. Brown the beef cubes in batches, ensuring each piece develops a deep golden-brown crust. This process should take about 3-4 minutes per batch. Remove browned meat and set aside.
- In the same Instant Pot, add chopped onions and sauté until translucent, approximately 2-3 minutes. Add minced garlic and cook for an additional 30 seconds.
- Stir in tomato paste and thyme, mixing well to combine with the onions and garlic. This will help develop deeper flavor profiles.
- Return the browned beef cubes to the Instant Pot. Add chopped carrots, diced potatoes, and beef broth. Stir to combine all ingredients.
- Close the Instant Pot lid, set the valve to sealing position, and select "Manual" or "Pressure Cook" mode. Cook on high pressure for 35 minutes.
- Once cooking is complete, allow natural pressure release for 10 minutes, then carefully do a quick release for any remaining pressure.
- Open the lid and check the stew's consistency. If the sauce seems too thin, use the "Sauté" function to reduce and thicken for 3-5 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed. Let the stew rest for 5 minutes before serving.
- Serve hot in deep bowls, optionally garnished with fresh parsley. Pairs wonderfully with crusty bread or rice.
Tips
- Always pat your beef dry before browning to ensure a perfect golden crust that locks in flavor.
- Brown the meat in batches to avoid overcrowding, which prevents proper caramelization.
- Use chuck roast for the most tender and flavorful results—its marbling breaks down beautifully during pressure cooking.
- Don't skip the step of sautéing onions and garlic, as this builds a deep, complex flavor base.
- Allow for natural pressure release for the first 10 minutes to help tenderize the meat further.
- If you want a thicker stew, use the sauté function at the end to reduce and concentrate the sauce.
- Fresh herbs like parsley can elevate the final presentation and add a bright, fresh note to the rich stew.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 35g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 110mg
