Instant Pot Beef Stew

by

Instant Pot Beef Stew: A Comforting, Hearty One-Pot Classic

This Instant Pot beef stew delivers deep, slow-cooked flavor in a fraction of the time. Tender beef, hearty vegetables, aromatic herbs, and a rich, savory broth come together to create a warm and satisfying meal perfect for weeknights, family dinners, or cold-weather comfort food cravings. With detailed steps and thoughtful techniques, this recipe guarantees a stew that tastes like it simmered all day, even though it cooks in just minutes under pressure.

How to Make the Best Instant Pot Beef Stew

1. Brown the Beef for Maximum Flavor

Set the Instant Pot to Sauté mode and wait until the display reads “Hot”, ensuring the pot is fully preheated. Add 2 tablespoons of olive oil.

Place the beef cubes into the pot in a single layer. Avoid overcrowding to allow each piece to brown evenly. Sear the meat for about 3 to 4 minutes per side, until a deep, golden crust forms. This important step caramelizes the surface of the beef, creating richer, more complex flavor in the final stew.

Transfer the browned beef to a plate and set aside.

2. Sauté the Aromatics

Add the diced onion to the pot and cook for 3 to 5 minutes, stirring occasionally until softened and lightly golden.

Stir in 2 tablespoons of tomato paste and cook for 1 minute. The tomato paste thickens the broth, adds depth, and brings a balanced acidity to the stew.

Add the Worcestershire sauce, salt, pepper, thyme, rosemary, and bay leaves. Stir thoroughly so every seasoning blends into the aromatics.

3. Add Vegetables and Build the Stew

Return the seared beef to the pot.

Layer the carrots, potatoes, and celery on top of the beef. Do not stir. Layering prevents the vegetables from overcooking and keeps their texture firm and balanced.

Pour in the beef broth and water, ensuring the ingredients are mostly submerged.

4. Pressure Cook the Stew

Secure the lid and set the valve to Sealing.

Select Pressure Cook (Manual) on High Pressure and set the timer for 35 minutes. This is the ideal time to tenderize the beef while cooking the vegetables perfectly without turning them mushy.

Once the cooking cycle ends, allow a 10-minute natural pressure release. This slow release helps maintain tenderness and prevents the broth from bubbling over.

After 10 minutes, switch the valve to Venting to release any remaining pressure.

5. Add Peas (Optional Step)

If you’re adding peas, turn the Instant Pot back to Sauté mode.

Stir in 1 cup of frozen peas and cook for 2 to 3 minutes, just until they are warmed through. This step adds a pop of color and sweetness.

6. Taste, Adjust, and Serve

Discard the bay leaves.

Taste the broth and adjust the seasoning if needed. A pinch of salt or a splash of Worcestershire can deepen the flavor.

Ladle the stew into bowls, ensuring each serving has a generous mix of vegetables, beef, and broth.

Serve with warm crusty bread or over mashed potatoes for a hearty and satisfying meal.

Ingredients

Beef and Vegetables

  • 2 lbs beef stew meat
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced
  • 4 medium potatoes, diced
  • 2 celery stalks, chopped

Liquids and Base

  • 4 cups beef broth
  • 1 cup water
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce

Seasonings

  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 2 bay leaves
  • 1 cup frozen peas (optional)

 

Leave a Comment