Instant Pot Beef Stew (Print Version)

Beef, carrots, potatoes, and onions simmer in flavorful broth for ultimate comfort—fast, hearty, and rich.

# What You'll Need:

→ Meat

01 - 2 pounds boneless beef chuck roast or beef stew meat, cut into 1.5-inch cubes

→ Vegetables

02 - 4 medium carrots, peeled and cut diagonally into 1-inch pieces
03 - 1.5 pounds Yukon gold potatoes, peeled and cut into 1.5-inch chunks
04 - 2 medium yellow onions, cut into large chunks
05 - 4 to 6 cloves garlic, minced

→ Liquids

06 - 3 cups unsalted beef stock or low-sodium beef broth
07 - 2 tablespoons olive oil, divided
08 - 2 tablespoons cold water (for cornstarch slurry)

→ Seasonings

09 - 1 teaspoon kosher salt
10 - 0.5 teaspoon ground black pepper
11 - 2 tablespoons tomato paste
12 - 1 tablespoon Worcestershire sauce
13 - 1 teaspoon dried Italian seasoning
14 - 1 teaspoon dried thyme
15 - 1 bay leaf

→ Finishing & Thickening

16 - 2 tablespoons cornstarch
17 - Fresh parsley, chopped, for garnish

# Steps to Follow:

01 - Season beef cubes with kosher salt and black pepper. Select sauté mode on Instant Pot, add 1 tablespoon olive oil, and once hot, sear beef in batches on all sides for 4–5 minutes per batch until well browned. Remove beef and set aside.
02 - Add remaining 1 tablespoon olive oil to the Instant Pot. Add onions and garlic; sauté for 2–3 minutes until fragrant and slightly softened.
03 - Return seared beef to the pot. Add carrots, potatoes, beef broth, tomato paste, Worcestershire sauce, Italian seasoning, thyme, and bay leaf. Stir gently to combine.
04 - Secure the Instant Pot lid and set the valve to sealing. Select manual mode (high pressure) and cook for 35 minutes.
05 - Allow pressure to release naturally for 15 minutes. Carefully release remaining pressure and open the lid. Remove and discard the bay leaf.
06 - In a small bowl, mix cornstarch with 2 tablespoons cold water to create a slurry. Set Instant Pot to sauté mode and stir in the cornstarch slurry. Simmer for 3–5 minutes until stew thickens to desired consistency.
07 - Ladle stew into bowls and sprinkle with freshly chopped parsley before serving.

# Additional Notes:

01 - Sear beef in small batches to maximize browning and flavor.
02 - Natural pressure release ensures exceptionally tender meat.
03 - This stew freezes and reheats well without loss of texture.
04 - Yukon gold potatoes maintain their shape during pressure cooking.

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