In the world of comfort foods, few dishes are as beloved as a classic, homemade beef stew. The combination of tender beef, hearty vegetables, and a rich, flavorful broth is the very definition of soul-warming goodness.
But let’s face it – traditional beef stew can be a bit of a time commitment, what with the long simmering time needed to get that melt-in-your-mouth texture. Thankfully, the Instant Pot has made whipping up a delicious beef stew faster and easier than ever before.
With the Instant Pot’s rapid pressure cooking method, you can enjoy all the deep, complex flavors of a slow-simmered stew in a fraction of the time. And the best part? You don’t have to sacrifice any of that irresistible tenderness.
This Instant Pot beef stew recipe delivers everything you love about the classic dish – the savory broth, the tender chunks of beef, the perfectly cooked vegetables – but with a streamlined cooking process that has dinner on the table in under an hour.
1. Instant Pot Beef Stew Recipe
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 medium carrots, peeled and cut into 1-inch pieces
- 3 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 cup frozen peas
- Salt and pepper to taste
Instructions
Season the beef cubes generously with salt and pepper.
Heat the olive oil in the Instant Pot on the “Sauté” function. Working in batches if needed, add the beef in a single layer and brown on all sides, about 3-4 minutes per batch. Transfer the browned beef to a plate and set aside.
Reduce the heat to medium and add the onion to the Instant Pot. Cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes.
Add the garlic and cook for 1 minute more, until fragrant.
Stir in the tomato paste and flour until combined. Cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
Gradually pour in the beef broth and red wine, stirring constantly. Add the bay leaves, thyme, and rosemary.
Return the browned beef and any accumulated juices to the Instant Pot. Secure the lid and set the Instant Pot to “Pressure Cook” on high for 35 minutes.
Once the cooking time is up, allow the pressure to naturally release for 10 minutes, then quick release the remaining pressure.
Carefully remove the lid and stir in the carrots and potatoes. Secure the lid again and pressure cook on high for an additional 10 minutes.
Quick release the pressure, then stir in the frozen peas.
Taste and adjust seasoning as needed, adding more salt and pepper as desired.
You can garnish with fresh parsley if desired. Enjoy!
Serve this Instant Pot beef stew with a hunk of crusty bread, over creamy mashed potatoes, or alongside a fresh green salad for a complete and satisfying meal. It’s the ultimate in comfort food done quickly and easily.
