Instant Pot Beef Stew

A hearty and comforting beef stew that’s ready in a flash thanks to the magic of the Instant Pot.

Nutrition

ingredients

2 pounds beef chuck, cut into 1-inch cubes

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons vegetable oil

1 large onion, chopped

3 cloves garlic cloves, minced

2 tablespoons tomato paste

1 cup red wine or beef broth

3 cups beef broth

2 large carrots, cut into 1-inch pieces

2 celery stalks, cut into 1-inch pieces

1 pound baby potatoes, halved

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 tablespoons cornstarch

2 tablespoons water

1 cup frozen peas

preparation

Step 1.

Prepare ingredients: Season beef cubes with salt and pepper. Chop onion, mince garlic, and cut carrots, celery, and potatoes if not already prepared.

Step 2.

Set Instant Pot to Sauté mode. Add oil and brown beef in batches, about 2-3 minutes per side. Remove beef. Sauté onion for 3-4 minutes, add garlic for 30 seconds, then stir in tomato paste for 1 minute.

Step 3.

Pour in wine or broth to deglaze. Return beef to pot. Add remaining broth, vegetables, Worcestershire sauce, thyme, and rosemary. Stir to combine.

Step 4.

Close lid, set valve to sealing. Cook on High Pressure for 35 minutes. Natural release for 10 minutes, then quick release remaining pressure.

Step 5.

Mix cornstarch and water. Set to Sauté mode, stir in slurry, cook 2-3 minutes until thickened. Add peas, heat 1-2 minutes. Adjust seasoning if needed.

Step 6.

Serve and store: Serve hot. For leftovers, cool completely, store in airtight container in refrigerator for 3-4 days. Reheat with added broth if needed.