Description
This Instant Pot Beef Stew is a hearty and comforting dish featuring tender chunks of chuck roast, slow-cooked with vegetables and rich seasonings. Ready in just over an hour, this stew combines the deep flavors developed through searing and pressure cooking, making it a perfect meal for any occasion.
Ingredients
Scale
Meat and Fats
- 4 tbsp Butter
- 2 1/2 lb Chuck Roast, cut in 1″ cubes
- Salt & Pepper, to taste
Liquids and Seasonings
- 4 cups Beef Stock
- 2 tbsp Tomato Paste
- 1 tbsp Worcestershire Sauce
- 1 tsp Paprika
- 3 tsp Minced Garlic
- 1 tsp Thyme
- 1 Bay Leaf
Vegetables
- 1 1/2 Onions, diced
- 2 stalks Celery, sliced
- 5 medium Potatoes, peeled and cubed
- 3 Carrots, peeled and sliced
Thickening Agent
- 3 tbsp Cornstarch
- 3 tbsp Water
Instructions
- Set Instant Pot on Saute High: Turn on the Instant Pot and select the ‘Saute High’ mode to prepare for browning the meat.
- Melt the Butter: Add the butter to the pot and allow it to fully melt to create a flavorful base for browning the meat.
- Browns the Meat: Season the chuck roast cubes with salt and pepper, then brown them in batches in the melted butter until they develop a deep, rich crust. Remove the browned meat to a bowl and repeat until all meat is browned.
- Add the Meat Back: Turn off sauté mode and return all the browned meat pieces back into the Instant Pot.
- Add Liquid Base and Seasonings: Pour in beef stock, tomato paste, Worcestershire sauce, paprika, minced garlic, and thyme. Stir thoroughly to combine all ingredients evenly.
- Add Vegetables: Add diced onions, sliced celery, cubed potatoes, and sliced carrots to the pot. Mix everything together and place the bay leaf on top.
- Cook under High Pressure: Close the Instant Pot lid securely and set it to cook at high pressure for 35 minutes to tenderize the meat and blend the flavors.
- Quick Release: Once cooking is complete, carefully cover the pressure release vent with a dish towel to prevent spatter and perform a quick release of the pressure.
- Prepare Cornstarch Mixture: While waiting, whisk together cornstarch and water in a small bowl until smooth and set aside.
- Thicken the Sauce: Remove the lid, discard the bay leaf, then gradually stir the cornstarch mixture into the stew. Allow it to sit for a few minutes to thicken the sauce to your desired consistency.
- Season and Serve: Taste the stew and add additional salt and pepper as needed. Serve hot and enjoy your comforting beef stew.
Notes
- Be sure to brown the meat in batches to avoid overcrowding the pot, which helps develop better flavor.
- Use a quick release carefully to avoid hot steam burns—covering the vent with a dish towel is recommended.
- The cornstarch slurry thickens the stew, but adjust the amount according to preferred sauce consistency.
- This stew tastes even better the next day as flavors meld together.
