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!
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 smal bowl. Slowly whisk in 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Instant Pot Beef Stew https://therecipecritic.com/instant-pot-beef-stew/