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Instant Pot Beef Stew with Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 72 reviews
  • Author: Kimberly
  • 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

  1. Season the beef: Sprinkle salt and pepper over the beef cubes to season evenly.
  2. Heat the Instant Pot: Select the Sauté mode on the Instant Pot, then add the vegetable oil allowing it to heat up for browning.
  3. 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.
  4. Sauté aromatics: Add diced onions and minced garlic to the Instant Pot and cook on Sauté until they become soft and fragrant.
  5. 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.
  6. 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.
  7. 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.
  8. Add peas: Stir in the frozen peas to warm through.
  9. 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.
  10. Adjust seasoning: Taste the stew and add additional salt or pepper if necessary.
  11. 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.

Find it online: https://slsrecipes.com/instant-pot-beef-stew-with-vegetables-recipe/