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Hearty Instant Pot Beef Stew
Video
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Ingredients
- 2 lbs chuck roast, cut into 1.5-inch cubes
- 3 medium carrots, cut into 1-inch chunks
- 3 celery stalks, sliced
- 1 large onion, diced
- 4 medium potatoes, quartered
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine (optional)
- 4 cups beef broth
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons cornstarch (for thickening)
- cup water (for cornstarch slurry)
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 (don't overcrowd) for 2-3 minutes per side, then remove to a plate
Add onions to the pot and saut until translucent, about 3 minutes
Add garlic and tomato paste, cook for 1 minute while stirring
Pour in wine (if using) and scrape bottom of pot to deglaze
Return meat to pot and add carrots, celery, potatoes, beef broth, bay leaf, and thyme
Close lid, set valve to SEALING, and select MANUAL/PRESSURE COOK on HIGH for 35 minutes
Allow for 10-minute natural pressure release, then carefully release remaining pressure
Mix cornstarch with water to make a slurry
Set pot to SAUTE, stir in cornstarch slurry, and simmer until thickened
Taste and adjust seasoning before serving
Troubleshooting
Recipe Variations
Serving Suggestions
Nutrition Facts
Common Mistakes to Avoid
Frequently Asked Questions
Not recommended as it won't brown properly. Thaw meat completely before cooking.
Make sure cornstarch is fully dissolved in cold water before adding, and simmer until desired thickness.
Yes, replace with additional beef broth for similar results.
Make sure to deglaze pot thoroughly after browning meat and don't add thickener until after pressure cooking.
Yes, but don't exceed max fill line of your Instant Pot. Cooking time remains the same.
Cool completely and store in airtight container in refrigerator for up to 4 days.
Yes, but adjust size and cooking time based on vegetable firmness.
Either increase cooking time by 5-10 minutes or cut meat into smaller pieces.
Yes, it actually tastes better the next day as flavors develop.
Chuck roast is ideal, but any marbled stewing beef works well.
While not required, browning adds significant flavor to the final dish.
Yes, but don't exceed max fill line and ensure pieces are similar size.
Cut vegetables in larger pieces and don't extend cooking time.
Flour can be used as a thickener, but mix with butter first to make a roux.
Yes, adjust final seasoning to taste.