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Instant Pot Beef Stew

Instant Pot beef stew pressure-cooks tender beef chuck with potatoes, carrots, and savory broth in a 6-quart Instant Pot. A quick cornstarch slurry thickens the stew, while frozen peas add a final pop of color.
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Prep Time 20 minutes
Cook Time 54 minutes
Total Time 1 hour 14 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil divided
  • 2.5 lb beef chuck roast boneless, trimmed and cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion large, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 3 cups low-sodium beef broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 lb carrots peeled and cut into 1 1/2-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch pieces
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 1 cup frozen peas

Equipment

  • 1 6-quart Instant Pot

Method
 

  1. Set a 6-quart Instant Pot to Sauté, add 1 tablespoon vegetable oil, and let it heat.
  2. Season the beef with the kosher salt and black pepper.
  3. Brown the beef in batches, adding the remaining vegetable oil before later batches, and transfer the browned beef to a plate.
  4. Add the yellow onion to the pot and cook for 3 minutes, stirring.
  5. Add the garlic and tomato paste and cook for 1 minute.
  6. Pour in the Worcestershire sauce and beef broth, scraping the bottom of the pot to loosen any browned bits.
  7. Stir in the dried thyme and bay leaf.
  8. Return the beef and any accumulated juices to the pot.
  9. Add the carrots and Yukon Gold potatoes, lock the lid, set the valve to Sealing, and cook at High Pressure for 35 minutes.
  10. Let the pressure release naturally for 10 minutes, then carefully quick-release the remaining pressure.
  11. Remove the bay leaf and check that the beef is fork-tender.
  12. Whisk the cornstarch and cold water in a small bowl until smooth.
  13. Set the Instant Pot to Sauté, stir the cornstarch mixture into the stew, and simmer for 2 to 3 minutes, stirring, until thickened.
  14. Stir in the frozen peas and simmer for 2 minutes, until heated through.

Notes

For the best flavor, brown the beef in batches so it sears rather than steams. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a gluten-free version, use gluten-free Worcestershire sauce.