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–+ servings

Instant Pot Beef Stew

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Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 380 kcal

Equipment

  • Instant Pot
  • Cutting board
  • Sharp knife
  • Measuring cups

Ingredients
  

  • 2.5 lbs chuck roast cut into 2-inch chunks
  • 2 tbsp olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 3 tbsp tomato paste
  • 1/2 cup red wine optional
  • 4 cups beef broth
  • 1 lb baby potatoes halved
  • 4 large carrots cut into 1-inch pieces
  • 2 stalks celery diced
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp cornstarch mixed with 2 tbsp water
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper

Instructions
 

  • Season beef chunks generously with salt and pepper. Set Instant Pot to sauté mode and heat olive oil. Brown beef chunks in batches, about 3-4 minutes per side. Remove and set aside.
  • Add onion to the pot and cook for 3 minutes until softened. Add garlic and tomato paste, cooking for 1 minute until fragrant.
  • Pour in red wine (if using) to deglaze, scraping up any browned bits. Add beef broth, browned beef, potatoes, carrots, celery, bay leaves, thyme, and rosemary.
  • Secure the Instant Pot lid and set to pressure cook on high for 35 minutes. Allow natural pressure release for 15 minutes, then quick release remaining pressure.
  • Remove bay leaves. For a thicker stew, set to sauté mode and stir in cornstarch slurry. Simmer for 2-3 minutes until thickened.
  • Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread or over mashed potatoes.

Notes

Storage tip: Keeps in fridge for up to 4 days. Freezes for up to 3 months (potatoes may become slightly grainy when frozen). For meal prep, portion into individual containers.

Nutrition

Calories: 380kcalCarbohydrates: 22gProtein: 35gFat: 16gSodium: 720mgFiber: 4gSugar: 6g
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