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Overhead square shot of Instant Pot beef stew in a bowl with chunks of beef, carrots, and potatoes in a thick brown gravy
Jonas Mitchell

Instant Pot Beef Stew

Tender beef, carrots, and potatoes in a rich, thick gravy — made using a two-stage pressure cooking method so the vegetables never turn to mush
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless beef chuck, trimmed and cut into 1½-inch cubes
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 lb carrots, peeled and cut into 1½-inch pieces
  • 1 lb Yukon Gold or red potatoes, cut into 1½-inch chunks
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 3/4 cup frozen peas
  • Chopped fresh parsley, for serving (optional)

Equipment

  • 1 Instant Pot or electric pressure cooker (6-quart or larger)
  • 1 Cutting board and sharp knife
  • 1 Wooden spoon or tongs
  • 1 Small bowl, for the cornstarch slurry

Method
 

  1. Season and sear the beef in the Instant Pot on Sauté in two batches until browned. Transfer to a plate.
  2. Cook the onion until softened, then add the garlic and tomato paste and cook until darkened slightly.
  3. Add the beef broth and Worcestershire sauce, scraping up the browned bits.
  4. Return the beef to the pot with the thyme. Lock the lid and cook on HIGH pressure for 20 minutes.
  5. Quick release, add the carrots and potatoes, and cook on HIGH pressure for 8 minutes. Let the pressure release naturally for 10 minutes.
  6. Quick release any remaining pressure, switch to Sauté, and stir in the cornstarch slurry and frozen peas. Simmer until thickened.
  7. Season to taste and serve garnished with parsley.

Notes

  • Cutting the vegetables into large, even pieces keeps them from turning to mush during the second pressure cycle.
  • Deglaze the pot thoroughly after searing to avoid the burn warning.
Nutrition (per serving)  Calories 410 | Protein 34g | Carbohydrates 28g | Fat 17g | Fiber 5g | Sodium 680mg