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Classic Instant Pot Beef Stew
Video
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Ingredients
- 2 lbs Beef Chuck Roast Meat (cut in to 1 inch chunks)
- 1/4 cup (32 g) all purpose flour
- 1 tsp (5 g) salt
- 1/2 tsp (1.5 g) pepper
- 1/4 cup (60 ml) cooking oil ( I used grape seed oil)
- 1 medium stick of celery (85 g) (chopped)
- 1 medium to large onion (215 g) (chopped)
- 3 cloves fresh garlic (15 g) (minced)
- 1 Tbsp (16 g) tomato paste
- 3 1/2 cups (828 ml) water
- 2 1/2 Tbsp (25 g) beef bouillon powder
- 2 tsp ( 13 ml) Worcestershire sauce
- 1 lb (454 g) potatoes (cut large chunks) (I used red and Russet potatoes)
- 2 medium to large carrots (225 g) (cut on to large chunks)
- 2 dried bay leaves
- 1 1/2 Tbsp (8.5 g) corn starch
- 1 1/2 Tbsp (21.5 ml) cold water
Instructions
Pat beef chunks dry with paper towels and season generously with salt and pepper
Set Instant Pot to SAUTE mode and heat olive oil until shimmering
Brown meat in batches to avoid overcrowding, about 3-4 minutes per batch
Remove browned meat and set aside
In the same pot, saut onions, carrots, and celery until softened (about 5 minutes)
Add garlic and tomato paste, cook for 1 minute until fragrant
Pour in wine (if using) and scrape bottom of pot to deglaze
Return meat to pot and add potatoes, beef broth, bay leaves, and thyme
Close lid and set valve to SEALING position
Select MANUAL/PRESSURE COOK on HIGH pressure for 35 minutes
Allow for 10-minute natural pressure release, then quick release remaining pressure
Mix cornstarch with cold water to make a slurry
Set pot to SAUTE mode and stir in cornstarch slurry until stew thickens
Adjust seasoning to taste and remove bay leaves before serving
Troubleshooting
Recipe Variations
Serving Suggestions
Nutrition Facts
Common Mistakes to Avoid
Frequently Asked Questions
Usually 10-15 minutes, depending on the quantity of ingredients and starting temperature.
While possible, browning adds significant flavor and is highly recommended for best results.
Either the cooking time was too short or the wrong cut of meat was used. Chuck roast is ideal for stew.
Yes, but stick to hardy vegetables that won't turn mushy under pressure.
Simply substitute with additional beef broth for deglazing.
Yes, keep the same cooking time but ensure you have at least 1 cup of liquid.
This usually happens when there's not enough liquid or food is stuck to the bottom.
Yes, but add 10-15 minutes to the cooking time.
Cut them in larger pieces or add tender vegetables after pressure cooking.
Instant Pot requires at least 1 cup of liquid to come to pressure.