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Instant Pot Beef Stew Recipe

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4.5 from 36 reviews

This hearty Instant Pot Beef Stew is a comforting one-pot meal featuring tender beef, Yukon Gold potatoes, carrots, and peas in a rich, savory broth thickened to perfection. Ready in just one hour, it’s perfect for a satisfying dinner any night of the week.

Ingredients

Units Scale

Meat and Vegetables

  • 3 lb beef stew meat, cut into 1 1/2" pieces
  • 1 large yellow onion, diced
  • 6 cloves garlic, crushed
  • 1 1/2 lb Yukon Gold potatoes, cut into 1 1/2" pieces
  • 4 large carrots, cut into 2" pieces
  • 1 (10-oz.) bag frozen peas
  • 5 bay leaves

Other Ingredients

  • 3 Tbsp canola oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 Tbsp tomato paste
  • 3 Tbsp all-purpose flour

Instructions

  1. Browning the Beef: Turn the Instant Pot to Sauté mode and select More to increase the heat. Once the pot is hot, add the canola oil. Add half of the beef stew meat and season generously with kosher salt and freshly ground black pepper. Cook each side for 3 to 4 minutes until browned. Remove the browned meat and repeat with the remaining beef.
  2. Sautéing Aromatics: In the same pot, cook the diced onion and crushed garlic until deeply golden, stirring frequently to prevent burning. Add the tomato paste and continue cooking, stirring constantly, until the paste darkens and begins to stick to the pot, about 4 minutes. Deglaze the pot by adding 2 cups of water, scraping up any browned bits from the bottom.
  3. Combining Ingredients: Return all the browned beef to the pot. Add the bay leaves, diced potatoes, and carrot pieces. Stir everything to combine evenly.
  4. Pressure Cooking: Seal the Instant Pot lid and set it to Manual High Pressure for 25 minutes. Ensure the sealing ring is properly positioned.
  5. Pressure Release: After cooking, follow the manufacturer’s instructions for a slow pressure release. Wait until the pressure cycle completely finishes before unlocking and removing the lid.
  6. Thickening the Stew: In a small bowl, whisk together 1 cup of the cooking liquid from the pot with the all-purpose flour to make a slurry. Stir this mixture back into the stew. Switch the Instant Pot back to Sauté mode and simmer the stew for 3 minutes until it slightly thickens.
  7. Finishing Touches: Stir in the frozen peas and simmer for an additional 3 to 5 minutes until the peas turn bright green. Taste and adjust seasoning with salt and pepper as needed before serving.

Notes

  • Use Yukon Gold potatoes as they hold their shape well during pressure cooking and add a creamy texture.
  • For a gluten-free version, substitute all-purpose flour with cornstarch or a gluten-free flour blend for thickening.
  • Make sure to brown the beef properly for richer flavor and improved stew texture.
  • If you prefer a thicker stew, simmer uncovered after adding the peas until desired consistency is reached.
  • Leftovers keep well in the fridge for 3 to 4 days and freeze beautifully for up to 3 months.

Find it online: https://yummelle.com/instant-pot-beef-stew-recipe/