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Instant Pot Beef Stew

I grew up on this meal - it's cheap, flavorful and filling. The Instant Pot cuts the time down to about an hour but you still get that deep, rich flavor you'd expect from a stew that simmered all day.
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Ingredients

~8 servings

  • 2 Tbsp olive oil
  • ~2 lbs stew meat cut into 1-inch pieces
  • 3/4 tsp salt
  • 3/4 tsp black pepper
  • 3 lbs potatoes peeled and cut into 1-inch pieces
  • 12 medium carrots peeled and cut into 1-inch pieces
  • 1 large onion diced
  • 3 cloves garlic minced
  • 6 cups beef broth
  • 1/3 cup Worcestershire sauce
  • 1/4 cup tomato paste
  • 1 1/2 tsp chopped fresh rosemary
  • 1 1/2 tsp fresh thyme leaves
  • 3 bay leaves
  • 1/4 cup cornstarch

Instructions

  • Heat olive oil in Instant Pot on saute mode.
  • Season meat with salt and pepper; brown for 8-10 minutes.
  • Pour 1 cup broth to deglaze pot, scraping bottom.
  • Add remaining broth, tomato paste, potatoes, carrots, onion, garlic, Worcestershire sauce, rosemary, thyme, and bay leaves.
  • Stir ingredients together and seal lid.
  • Pressure cook on high for 35 minutes.
  • Allow natural pressure release for 15 minutes, then vent remaining pressure.
  • Remove bay leaves.
  • Mix cornstarch with 1 cup cooled cooking liquid until smooth.
  • Stir cornstarch mixture back into stew to thicken.

Notes

Meat should be fork-tender, vegetables soft but not mushy.
Tried this recipe?Leave a comment below & let me know!