Description
This Instant Pot Beef Stew with Vegetables is a hearty and comforting meal perfect for any day of the week. Tender chunks of beef chuck roast are browned and then pressure cooked with a medley of fresh vegetables, herbs, and rich beef broth, creating a savory and flavorful stew in just 45 minutes. It’s an easy one-pot recipe that delivers classic, home-style taste with minimal effort.
Ingredients
Scale
Beef and Seasonings
- 2 lbs beef chuck roast (cut into 1-inch cubes)
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Vegetables
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 4 medium carrots (cut into 1-inch pieces)
- 3 medium potatoes (peeled and cubed)
- 2 celery stalks (chopped)
- 1 cup frozen peas
Liquids and Herbs
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Thickening Agent (Optional)
- 2 tablespoons cornstarch
- 1/4 cup cold water (for mixing with cornstarch)
Instructions
- Season the Beef: Season the beef cubes generously with salt and pepper to enhance flavor before cooking.
- Sauté the Beef: Set the Instant Pot to Sauté mode and heat the vegetable oil. Brown the beef cubes in batches to get a nice sear, removing each batch to a plate once browned to avoid overcrowding and ensure even cooking.
- Sauté Aromatics: Add the diced onions and minced garlic to the pot and sauté until softened and fragrant, about 3-4 minutes. This builds the stew’s base flavor.
- Combine Ingredients: Return all browned beef to the Instant Pot. Add carrots, potatoes, celery, beef broth, diced tomatoes, tomato paste, dried thyme, dried rosemary, and bay leaves. Stir to mix all ingredients evenly.
- Pressure Cook: Secure the Instant Pot lid, set the valve to sealing, and select High Pressure. Cook the stew for 20 minutes to tenderize the beef and meld the flavors.
- Release Pressure: When cooking finishes, allow a natural pressure release for 10 minutes to maintain moisture, then perform a quick release for any remaining pressure to safely open the pot.
- Add Peas: Open the lid and stir in the frozen peas, which only need residual heat for cooking to maintain their texture and color.
- Thicken the Stew (Optional): If the stew is thinner than desired, mix 2 tablespoons cornstarch with 1/4 cup cold water until smooth. Stir the slurry into the stew and use the Sauté function to simmer until the stew thickens to a hearty consistency.
- Adjust Seasonings: Taste the stew and add more salt or pepper if needed for balanced flavor.
- Serve: Ladle the hot beef stew into bowls and enjoy a satisfying, well-balanced meal.
Notes
- For extra richness, substitute half of the vegetable oil with butter when sautéing.
- You can swap frozen peas with green beans or corn based on preference.
- Use fresh herbs if available for a more vibrant flavor instead of dried thyme and rosemary.
- To make the stew gluten free, ensure the tomato paste and broth are gluten free and omit cornstarch or use a gluten-free thickener.
- Leftovers keep well refrigerated for up to 4 days and taste even better the next day.
