Instant pot beef stew is a classic comfort food, and this Instant Pot recipe brings out all the depth and richness of a slow-simmered dish, minus the long wait. We’re talking about fork-tender beef, carrots that hold their shape yet melt in your mouth, and potatoes that absorb all the delicious broth.
Perfectly seasoned, this instant pot beef stew is designed to become your go-to recipe for chilly days, family dinners, or just a satisfying meal in a hurry. Begin by patting the beef stew meat dry with paper towels. This helps ensure a good sear and prevents steaming. Season the beef lightly with salt and pepper.
Set the Instant Pot to Sauté mode and wait for it to read “Hot” to confirm it’s fully heated. Add 2 tablespoons of olive oil. Place the beef cubes in a single layer. Avoid overcrowding to ensure each piece browns properly. Sear for about 3-4 minutes on each side until a deep golden crust forms.
This step caramelizes the meat’s exterior, adding complexity to the stew’s flavour. Remove the browned beef from the pot and set it aside on a plate. Add the diced onion to the pot and cook for about 3-5 minutes, stirring occasionally until they become soft and slightly golden.
The onion’s natural sugars start to caramelize, giving sweetness and depth. Add the minced garlic and cook for about 1 minute, stirring constantly to avoid burning. You’ll notice the garlic’s aroma—this is the signal that it’s releasing flavour. Pour about 1/4 cup of beef broth into the pot and use a wooden spoon to scrape up any browned bits stuck on the bottom.
These bits are packed with flavour and will enrich the broth. Once deglazed, return the browned beef and any juices from the plate to the pot. This step infuses the broth with the beef’s caramelized flavour. Add the remaining beef broth and 1 cup of water to the pot.
Stir in 2 tablespoons of tomato paste. This thickens the stew and gives a subtle acidity that balances the richness. Add Worcestershire sauce, salt, black pepper, thyme, rosemary, and bay leaves. Each seasoning plays a role in creating layers of flavour. Give everything a good stir to ensure the seasonings are well combined.
Add the carrots, potatoes, and celery on top of the beef. This keeps the vegetables from overcooking and turning mushy. Avoid stirring at this point; layering the vegetables above the beef ensures they steam gently under pressure, resulting in a perfect texture.
Pressure Cook the Stew;
Secure the Instant Pot lid, ensuring the valve is set to seal. Select the Pressure Cook (or Manual) setting and adjust the timer to 35 minutes on high pressure. This duration is optimal for tenderizing the beef without overcooking the vegetables.
Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. This gradual release helps retain moisture and tenderness. After 10 minutes, carefully turn the valve to Venting to release any remaining pressure.
Add Peas for Freshness (Optional)
If you’re adding peas, switch the Instant Pot back to Sauté mode. Stir in 1 cup of frozen peas and let them cook for 2-3 minutes, just until they’re warmed through and still vibrant green.
Final Adjustments and Serve:
Discard the bay leaves to avoid bitterness. Taste the stew and adjust the salt and pepper if needed. At this stage, you can add a pinch of salt or a dash of Worcestershire if you’d like a deeper flavour. Ladle the stew into bowls, making sure each serving has a balanced mix of beef, vegetables, and broth.
Serve this Instant pot beef stew with warm crusty bread or over a bed of mashed potatoes to soak up the delicious broth. This recipe provides all the cosy, satisfying elements of a classic beef stew with the ease and speed of modern cooking.
Ingredients;
- 2 lbs beef stew meat
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 2 tbsp tomato paste
- 4 medium carrots, sliced
- 4 medium potatoes, diced
- 2 celery stalks, chopped
- 1 tbsp Worcestershire sauce
Seasonings and Flavor Enhancers:
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 bay leaves
- 1 cup frozen peas (optional)
