Description
Warm, rich, and bursting with savory flavor, this Instant Pot Beef Stew is the perfect one-pot comfort meal. Tender chunks of beef, creamy Yukon gold potatoes, sweet carrots, and peas are cooked in a deeply flavorful broth made in a fraction of the time thanks to the pressure cooker. This easy recipe is a life-saver for busy weeknights, cozy weekend dinners, or make-ahead meal prep. It’s one of those dinner ideas that hits every time — hearty, wholesome, and satisfying. If you’re looking for easy dinner solutions, quick meals, or food ideas that the whole family will enjoy, this is your go-to.
Ingredients
2 lbs chuck roast, cut into cubes
1.5 lbs Yukon gold potatoes, peeled and chopped
3 large carrots, sliced
1 cup frozen green peas
1 medium yellow onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried thyme
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
3 tablespoons all-purpose flour
1 tablespoon cornstarch (optional, for thickening)
Instructions
1. Season the beef with salt and pepper, then coat lightly with flour.
2. Set the Instant Pot to Sauté mode and add olive oil. Sear the beef in batches until browned, then remove and set aside.
3. Add onions and sauté until translucent. Stir in garlic and cook until fragrant.
4. Deglaze the pot with a bit of beef broth, scraping up any browned bits.
5. Return beef to the pot and add potatoes, carrots, tomato paste, Worcestershire sauce, thyme, bay leaf, and the rest of the beef broth. Stir to combine.
6. Lock the lid, set to Pressure Cook on high for 35 minutes. Let pressure release naturally for 10 minutes, then quick release the rest.
7. Add the peas and let them warm through.
8. If a thicker stew is desired, mix cornstarch with water and stir in. Use Sauté mode to simmer until thickened.
9. Discard the bay leaf, taste and adjust seasoning, then serve hot.
Notes
Always deglaze the pot after sautéing to prevent the burn warning.
Cut vegetables into large chunks to maintain texture after pressure cooking.
Add frozen peas at the end to avoid overcooking them.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
Keywords: instant pot beef stew, easy dinner, comfort food, pressure cooker stew, quick beef stew