Instant Pot Beef Stew Recipe for Tender, Flavorful Meat

Beef stew is a comforting classic, and using an Instant Pot makes it quick and effortless without sacrificing that rich, tender meat and hearty vegetables. This recipe delivers a perfectly cooked, flavorful stew in under an hour, making it ideal for busy weeknights or when craving a warm, satisfying meal.

Ingredients

• 2 pounds (900 g) beef chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 large carrots, sliced
• 2 stalks celery, sliced
• 4 medium potatoes, peeled and diced
• 1 cup beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions

1. Set the Instant Pot to the ‘Sauté’ function. Add olive oil and let it heat up. Season the beef cubes with salt and pepper, then brown them in batches for about 5 minutes per batch, until all sides are nicely seared. Remove the beef and set aside.
2. In the same pot, add chopped onion and sauté for 2-3 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
3. Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. This adds flavor and prevents a burn warning.
4. Return the browned beef to the pot. Add diced tomatoes, tomato paste, thyme, rosemary, paprika, and stir to combine.
5. Add the sliced carrots, celery, and diced potatoes on top. Do not stir; just ensure they are evenly distributed.
6. Close the lid of the Instant Pot and set the valve to sealing. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 35 minutes.
7. Once the cooking time is complete, allow a natural pressure release for 10 minutes, then carefully turn the valve to venting to release any remaining pressure.
8. Open the lid, stir the stew gently, and check the seasoning. Adjust salt and pepper as needed. If you’d like a thicker broth, turn on the ‘Sauté’ function and simmer for 5 minutes until thickened.
9. Serve hot, garnished with chopped fresh parsley if desired. Enjoy your hearty, tender beef stew!

Tips

• Substitutions: Use sweet potatoes instead of regular potatoes for a sweeter flavor or add green beans at the end for extra greens.
• Thickening the stew: For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering stew after pressure cooking.
• Meat choice: Chuck roast is ideal for slow cooking, but brisket or round steak can also be used. Cut into uniform pieces to ensure even cooking.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it even tastier the next day.
• Common mistake: Avoid overfilling the Instant Pot; leave at least 1 inch of space to prevent pressure build-up issues.

Serving Suggestions

This beef stew pairs wonderfully with crusty bread or warm dinner rolls to soak up the flavorful broth. A side of steamed green beans or a simple green salad adds freshness to the hearty meal. For a complete comfort food experience, serve with a glass of red wine or a hot cup of tea.

Variations

For a different twist, consider adding mushrooms, parsnips, or peas during the last 10 minutes of cooking. You can also swap out the beef for lamb or chicken for a lighter version. Spicing things up with a dash of cayenne pepper or smoked paprika can give the stew a smoky, spicy kick. Vegetarian options include hearty root vegetables and beans, seasoned with vegetable broth and herbs.

Storage and Reheating

Cooked beef stew can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on medium power in 1-2 minute intervals, stirring in between until heated through. Alternatively, reheat on the stovetop over medium heat for about 10 minutes, stirring occasionally. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use frozen beef for this stew?

Yes, you can use frozen beef cubes, but add an extra 5-10 minutes to the pressure cooking time to ensure the meat is thoroughly cooked and tender.

How do I make the stew thicker?

To thicken the stew, after pressure cooking, turn on the ‘Sauté’ function and simmer for 5-10 minutes until the broth reduces and thickens. You can also stir in a slurry of cornstarch or flour mixed with cold water.

Can I cook this stew without an Instant Pot?

Absolutely. You can prepare the stew in a slow cooker on low for 6-8 hours or in a regular pot on the stove, simmering gently for about 1.5 to 2 hours, until the meat is tender.

What if my stew is too salty?

If the stew turns out too salty, add a peeled potato or a pinch of sugar to balance the flavors. Let it simmer for a few minutes, then remove the potato before serving.

Can I add more vegetables?

Yes, feel free to add additional vegetables like peas, green beans, or corn during the last 10 minutes of cooking. Just keep in mind the total cooking time to avoid overcooking your veggies.

Is it possible to make this recipe gluten-free?

Yes, ensure all ingredients, especially broth and tomato paste, are gluten-free. You can thicken the stew with cornstarch instead of flour to keep it gluten-free.

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