Instant Pot Beef Stew is perfect for those cool fall nights, and great when you want to whip up cozy beef stew in under an hour! Saute the beef in the bottom of the instant pot, throw in your veggies and broth, turn it on and call it a day!
Prep Time5 minutesmins
Cook Time1 hourhr
Total Time1 hourhr5 minutesmins
Course: Dinner, Soup
Keyword: beef stew, instant pot beef stew
Author: Alyssa Rivers
1Tablespoonkosher salt, divided
1/2teaspoonfreshly cracker black pepper
2Tablespoonsolive oil, divided
32ounceslow-sodium beef stock
4mediumcarrots cut into 2-inch pieces
5mediumyukon gold potatoes cut into quarters
1largeonion, chopped into 2-inch pieces
3celery stalks cut into 2-inch pieces
2teaspoonscornstarch + 1 tbsp water
Turn the instant pot on to the saute function. Season beef with two teaspoons of salt and pepper. Add 1 tbsp olive oil to the instant pot. Once hot, add half of the beef. Let the beef brown for 3-4 minutes and turn. Brown on all sides. Remove to a plate once beef is all brown. Add the remaining olive oil and repeat with the rest of the beef.
Add the beef broth on top. Use a wooden spoon to scrape up the brown bits at the bottom of the pan. Stir in tomato paste, tomato puree, bay leaves, Worcestershire sauce, sugar, and remaining salt. Stir until tomato paste is distributed.
Add all the vegetables except for the peas on top. Cover with the lid. Turn the instant pot to the HIGH manual setting for 25 minutes. Manually release the pressure on the instant pot.
Once the steam releases, take the lid off. Turn the instant pot back to the saute function. Whisk cornstarch and water together in a small bowl. Slowly whisk into to the beef stew. Let the stew cook for another 3-4 minutes until thickened. Add in the frozen peas. Cook until thawed. Season to taste with salt and pepper. Garnish with parsley.
Updated on October 26, 2021Originally Posted on September 10, 2020