Description

This Instant Pot Beef Stew is the ultimate comfort food made easy. With tender beef, hearty vegetables, and a rich, savory broth, it delivers all the flavors of traditional stew in a fraction of the time thanks to pressure cooking. Perfect for chilly nights, busy weekdays, or make-ahead meals.

Ingredients

Scale

2 pounds boneless chuck roast, cut into 1.5-inch cubes
3 tablespoons extra-virgin olive oil, divided
2 teaspoons kosher salt, divided
½ teaspoon ground black pepper, divided
1 large yellow onion, diced
2 cloves garlic, minced
1 pound carrots, peeled and sliced
1 large russet potato, peeled and chopped
14.5 ounces low-sodium beef broth
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried thyme
8 ounces no-salt-added tomato sauce
2 tablespoons cornstarch
2 tablespoons water
1½ cups fresh or frozen peas
Fresh parsley or rosemary for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Sear the Beef: Set the Instant Pot to SAUTE. Add 1 tbsp oil. Season half the beef with 1 tsp salt and ¼ tsp pepper. Brown in batches, about 8–9 minutes. Repeat with remaining beef and seasoning. Remove and set aside.
Sauté Aromatics: Add remaining oil and onion to the pot. Sauté for 6 minutes until softened. Stir in garlic and cook 30 seconds more.
Deglaze: Add beef broth and scrape up any browned bits to prevent burn notice.
Add Ingredients: Stir in carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the seared beef. Pour tomato sauce on top—do not stir.
Pressure Cook: Seal the lid. Cook on high pressure for 35 minutes. Let pressure release naturally for 10 minutes, then quick release remaining pressure. Remove the bay leaf.
Thicken: Mix cornstarch and water in a bowl. Stir slurry into stew to thicken.
Add Peas: Stir in peas and cook a few more minutes until heated through.
Serve: Ladle into bowls and garnish with fresh herbs, if desired.

Notes

Use chuck roast for best texture; trim excess fat.

Always deglaze to prevent Instant Pot burn warning.

Add peas at the end to retain color and texture.

Stew tastes better the next day, perfect for meal prep.

Serve with crusty bread, mashed potatoes, or salad.

Prep Time: 15 minutes
Cook Time: 50 minutes (includes pressure build and release)
Category: Main Course
Method: Pressure Cooking (Instant Pot)
Cuisine: American