Instant Pot Beef Stew Recipe – Tender Meat in Just 45 Minutes
A hearty and easy Instant Pot beef stew recipe for a cozy weeknight meal. Tender beef, potatoes, and vegetables cooked to perfection in a rich broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 2 lbs beef chuck, cut into chunks
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 celery stalks, chopped
- 3 large potatoes, peeled and cubed
- 1 cup frozen peas
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
Instructions
- Turn on the Sauté mode in your Instant Pot. Add olive oil and beef chunks, browning them on all sides.
- Add onions and garlic, sauté for 2–3 minutes until fragrant.
- Add carrots, celery, potatoes, rosemary, thyme, salt, and pepper. Stir in tomato paste.
- Pour in beef broth, secure the lid, and set to High Pressure for 35 minutes. Let it naturally release for 10 minutes.
- Stir in frozen peas. If desired, mix cornstarch with water and add to thicken the stew on Sauté mode for a few minutes.
Notes
- For a thicker stew, use the cornstarch slurry.
- Let the pressure release naturally for tender beef.
- Adjust seasoning as needed before serving.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 420
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg