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Instant Pot Beef Stew

Instant Pot beef stew combines browned beef chuck, Yukon Gold potatoes, carrots, and peas in a rich, savory broth. Pressure cooking makes the beef fork-tender, while a quick cornstarch slurry thickens the stew before serving.
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Prep Time 20 minutes
Cook Time 1 hour 8 minutes
Standing time 5 minutes
Total Time 1 hour 33 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck roast cut into 1 1/2-inch cubes and patted dry
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil divided
  • 1 yellow onion medium, chopped
  • 2 celery ribs chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 3 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch chunks
  • 1 lb carrots peeled and cut into 1-inch pieces
  • 3 tbsp cornstarch
  • 0.25 cup cold water
  • 1 cup frozen peas

Equipment

  • 1 6-quart Instant Pot

Method
 

  1. Season the beef with the kosher salt and black pepper.
  2. Set a 6-quart Instant Pot to Sauté and heat 1 tablespoon of the vegetable oil.
  3. Brown the beef in batches, adding the remaining oil as needed, about 3 to 4 minutes per batch, then transfer it to a plate.
  4. Add the onion and celery to the pot and cook for 3 minutes, stirring.
  5. Add the garlic and tomato paste and cook for 1 minute.
  6. Pour in the beef broth and scrape up any browned bits from the bottom of the pot.
  7. Stir in the Worcestershire sauce and thyme, then add the bay leaf, beef, and any accumulated juices.
  8. Lock the lid, set the valve to Sealing, and cook on High Pressure for 35 minutes.
  9. Let the pressure release naturally for 10 minutes, then carefully quick-release the remaining pressure.
  10. Remove the bay leaf.
  11. Stir in the potatoes and carrots.
  12. Lock the lid and cook on High Pressure for 4 minutes.
  13. Carefully quick-release the pressure, then check that the vegetables are tender and the beef is fork-tender.
  14. Whisk the cornstarch and cold water together in a small bowl until smooth.
  15. Set the Instant Pot to Sauté; stir in the cornstarch mixture and peas and simmer for 2 to 3 minutes, stirring, until the stew thickens and the peas are hot.
  16. Turn off the Instant Pot and let the stew stand for 5 minutes before serving.

Notes

For the best browning, cook the beef in batches rather than crowding the pot. Refrigerate leftovers for up to 4 days; freezer-friendly for up to 3 months. For a gluten-free option, use certified gluten-free Worcestershire sauce.