Classic, rich beef stew in the Instant Pot — tastes like it simmered all day.
Cuisine: American · Dish Type: Main Dish · Prep: 15 min · Cook: 60 min · Servings: 6 · Rating: ⭐⭐⭐⭐⭐
Ingredients
- 2 lb beef chuck roast, cut into 1.5-inch chunks
- 1 tbsp vegetable oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp Italian seasoning
- 1 tsp dried thyme
- 2 bay leaves
- 4 carrots, cut into chunks
- 1.5 lb Yukon gold potatoes, cut into chunks
- 2 tbsp cornstarch + 2 tbsp cold water (slurry, optional)
- Kosher salt + black pepper
Instructions
- Season beef: pat dry; season generously with salt + pepper.
- Brown (Sauté): set Instant Pot to Sauté. Add 1 tbsp oil. Brown beef in 2–3 batches (~3–4 min per side). Transfer to a plate.
- Aromatics: add onion and cook 3 minutes. Add garlic and cook 30 seconds (don't burn).
- Deglaze: pour in 1 cup broth and scrape up all brown bits.
- Build stew: add remaining 2 cups broth, tomato paste, Worcestershire, Italian seasoning, thyme, bay leaves, and beef (plus juices). Stir.
- Add veg on top: add carrots + potatoes on top (don't stir hard).
- Pressure cook: High Pressure 35 minutes. Natural release 10 minutes, then quick release.
- Finish: remove bay leaves. Taste and adjust salt. For thicker stew: stir in slurry and use Sauté 2–3 minutes until thickened.
- Serve: bowls as-is, or over mashed potatoes with bread.
Tips
- Cut beef into consistent chunks so it cooks evenly.
- Don't skip deglazing — prevents burn warning and adds flavor.
- Kid mode: bigger veg chunks + serve with bread.
- This reheats well the next day.