If you’re craving a hearty, comforting meal that practically cooks itself, then you’ll absolutely love this Instant Pot Beef Stew with Vegetables Recipe. It combines tender chunks of beef chuck, vibrant garden vegetables, and a rich, flavorful broth in one pot, delivering deep, satisfying flavors in just about an hour. Whether it’s a chilly weeknight or a lazy weekend, this stew brings warmth and a smile to the table faster than traditional methods, all while locking in those satisfying textures we look for in a slow-cooked classic. Trust me, once you try this vibrant and cozy stew, it’ll become your go-to meal for any season.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role, whether it’s the beef that provides rich umami depth or the veggies that add color, texture, and freshness. Together, they create a stew that’s both comforting and perfectly balanced.
- 2 lbs beef chuck roast (cut into 1-inch cubes): The star of the dish, this cut becomes melt-in-your-mouth tender after pressure cooking.
- 2 tablespoons vegetable oil: For searing the beef and building a caramelized flavor base.
- 1 large onion (diced): Adds sweetness and aroma, essential for depth in the stew.
- 3 cloves garlic (minced): Gives the dish a subtle kick and complexity.
- 4 medium carrots (cut into 1-inch pieces): Bring natural sweetness and a tender bite.
- 3 medium potatoes (peeled and cubed): Absorb the flavors beautifully and add hearty texture.
- 2 celery stalks (chopped): Offer a slight crunch and aromatic nuance.
- 1 cup frozen peas: Added at the end for a pop of color and fresh taste.
- 4 cups beef broth: The rich liquid base that pulls all the flavors together.
- 1 can (14.5 oz) diced tomatoes: Adds acidity and depth to the broth.
- 2 tablespoons tomato paste: Concentrates the tomato flavor and thickens the stew.
- 1 teaspoon dried thyme: Adds an earthy herbal component.
- 1 teaspoon dried rosemary: Boosts the savory aroma and pairs perfectly with beef.
- 2 bay leaves: Infuse subtle complexity as the stew cooks.
- Salt and pepper to taste: Essential to enhance every delicious bite.
- 2 tablespoons cornstarch (optional, for thickening): Use if you prefer your stew a bit thicker and clingier.
How to Make Instant Pot Beef Stew with Vegetables Recipe
Step 1: Season the Beef
Start by generously seasoning your beef cubes with salt and pepper. This simple step ensures every piece of meat is well-flavored before it hits the pot, giving that perfect savory base for the stew.
Step 2: Sear the Beef
Set your Instant Pot to Sauté mode and heat the vegetable oil until shimmering. Brown the beef cubes in batches to avoid overcrowding – this caramelizes the meat and locks in the juices. Once browned, transfer the beef to a plate and set it aside.
Step 3: Sauté Aromatics
Next up, toss the diced onions and minced garlic into the pot. Sauté these until softened and fragrant, which takes about 3 to 5 minutes. This step builds flavor layers that form the foundation for a delicious stew.
Step 4: Combine Ingredients
Return the browned beef to the pot. Add carrots, potatoes, celery, beef broth, diced tomatoes, tomato paste, thyme, rosemary, and bay leaves. Stir everything together so the ingredients are evenly distributed, setting the stage for a rich and hearty stew.
Step 5: Pressure Cook
Close the lid and set the valve to sealing. Select High Pressure and cook for 20 minutes. This cooking method breaks down the beef and softens the vegetables quickly while infusing the flavors deeply—a game changer for stew making.
Step 6: Release Pressure and Add Peas
Once cooking completes, allow a 10-minute natural pressure release, then carefully quick release any remaining pressure. Open the lid and stir in the frozen peas. The residual heat will gently cook the peas, preserving their bright color and fresh flavor.
Step 7: Adjust Consistency and Seasoning
If your stew looks a little thin, mix the cornstarch with 1/4 cup of cold water, then stir it into the stew. Use the Sauté function to simmer until thickened to your liking. Taste and adjust salt and pepper to make sure every spoonful is perfectly seasoned.
Step 8: Serve and Enjoy
Now your Instant Pot Beef Stew with Vegetables Recipe is ready to delight. Serve hot, straight from the pot, and prepare for comforting, tender bites that melt in your mouth while bursting with flavor.
How to Serve Instant Pot Beef Stew with Vegetables Recipe
Garnishes
Fresh herbs like chopped parsley or thyme are lovely sprinkled on top to add a fresh green touch. A dollop of sour cream or a sprinkle of grated Parmesan can also elevate the stew’s creaminess and richness, making every bite more indulgent.
Side Dishes
This stew is wonderfully filling on its own, but if you want to round out the meal, crusty bread or buttered egg noodles are perfect companions to soak up that luscious broth. A simple leafy green salad also balances the heartiness beautifully.
Creative Ways to Present
For a fun twist, serve your stew in hollowed-out bread bowls to make a rustic, casual meal that’s both practical and visually appealing. Alternatively, layering the stew over creamy mashed potatoes or polenta turns it into a cozy feast with flair.
Make Ahead and Storage
Storing Leftovers
Let the stew cool to room temperature, then transfer it to airtight containers. Stored in the refrigerator, it will keep happily for 3 to 4 days, making it an easy grab-and-go meal for busy days ahead.
Freezing
This Instant Pot Beef Stew with Vegetables Recipe freezes remarkably well. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It will maintain great flavor and texture for up to 3 months.
Reheating
To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop or microwave until piping hot. Adding a splash of broth or water can help restore its original luscious consistency if it has thickened too much.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While beef chuck is ideal for its balance of tenderness and flavor, you can also use beef brisket or stew meat. Just keep in mind cooking times might vary slightly depending on the cut’s toughness.
Do I have to use frozen peas? Can I skip them?
Frozen peas add a lovely pop of color and freshness, but they’re optional. You can use fresh peas when in season or omit them entirely if you prefer. The stew will still be delicious and hearty.
How thick should the stew be?
This depends on your personal preference. If you like a thicker stew, use the cornstarch slurry as described to thicken the broth. Otherwise, the natural cooking liquid from vegetables and meat will produce a slightly saucy consistency that’s perfect for soaking bread.
Can I make this stew vegetarian or vegan?
If you want to go vegetarian or vegan, swap the beef for hearty mushrooms or lentils, and use vegetable broth instead of beef stock. The aromatic herbs and tomatoes will still deliver incredible flavor.
Is it okay to use fresh herbs instead of dried?
Yes! Fresh herbs provide a brighter, more delicate flavor. Use about three times the amount of fresh herbs if substituting for dried to maintain balance in the stew’s flavor.
Final Thoughts
There is something truly special about the way this Instant Pot Beef Stew with Vegetables Recipe wraps you in comfort and warmth with minimal fuss. It’s an inviting, satisfying dish that feels like a big hug on a plate. I encourage you to try it soon—you’ll wonder how you ever made stew any other way!
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Instant Pot Beef Stew with Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Beef Stew with Vegetables is a hearty and comforting dish perfect for any meal. Tender beef chuck cubes are browned and then pressure cooked with a savory mix of carrots, potatoes, celery, and peas in a flavorful broth enriched with tomatoes and herbs. The stew is thickened optionally with cornstarch for a rich, satisfying texture. Ready in just over 45 minutes, it’s an easy way to enjoy a homemade stew without the long simmering time.
Ingredients
Beef and Seasoning
- 2 lbs beef chuck roast (cut into 1-inch cubes)
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Vegetables
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 4 medium carrots (cut into 1-inch pieces)
- 3 medium potatoes (peeled and cubed)
- 2 celery stalks (chopped)
- 1 cup frozen peas
Liquids and Seasonings
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Thickening Agent (Optional)
- 2 tablespoons cornstarch
- 1/4 cup cold water (to mix with cornstarch)
Instructions
- Season the beef: Sprinkle salt and pepper over the beef cubes to season evenly.
- Heat the Instant Pot: Select the Sauté mode on the Instant Pot, then add the vegetable oil allowing it to heat up for browning.
- Brown the beef: In batches, brown the beef cubes in the hot oil until nicely seared on all sides, then remove each batch to a plate to avoid overcrowding the pot.
- Sauté aromatics: Add diced onions and minced garlic to the Instant Pot and cook on Sauté until they become soft and fragrant.
- Add ingredients to cook: Return all browned beef to the pot, then add chopped carrots, cubed potatoes, celery, beef broth, diced tomatoes, tomato paste, dried thyme, rosemary, and bay leaves. Stir gently to combine.
- Pressure cook: Secure the Instant Pot lid and set the valve to sealing. Cook on High Pressure for 20 minutes to tenderize the beef and meld flavors.
- Release pressure: When the cooking cycle finishes, let the pressure naturally release for 10 minutes, then carefully quick release any remaining pressure before opening the lid.
- Add peas: Stir in the frozen peas to warm through.
- Thicken stew (optional): If the stew is thinner than desired, mix 2 tablespoons cornstarch with 1/4 cup cold water and stir this slurry into the stew. Use the Sauté function to simmer until thickened to your liking.
- Adjust seasoning: Taste the stew and add additional salt or pepper if necessary.
- Serve: Ladle the hot stew into bowls and enjoy your comforting meal!
Notes
- For a richer flavor, brown the beef in batches rather than overcrowding the pot.
- Natural pressure release helps keep the meat tender and juicy.
- Frozen peas are added at the end to maintain their texture and color.
- Cornstarch slurry is optional and used only if you prefer a thicker stew.
- This recipe can be doubled if you have a larger Instant Pot.
- Adjust vegetables based on seasonal availability or personal preference.
