Instant Pot Beef Stew
Set it and forget it with this warm, comforting, tasty, tender Instant Pot beef stew. Keeping it simple with easy-to-find ingredients like beef, potatoes, and Italian seasonings is key to this 45-minute filling dish.
Servings:6 servings
Ingredients
- 1 tablespoon butter
- 1 yellow onion, chopped
- 3 teaspoons minced garlic
- 1 tablespoon oil
- 2 ⅕ pounds beef chuck, cut into 2-inch pieces
- 1 teaspoon salt, more to taste
- ½ teaspoon cracked black pepper, more to taste
- 1 tablespoon Herbs de Provence , or Italian herb blend seasoning
- 1 poun baby gold potatoes, halved
- 4 large carrots, peeled and chopped into 2-inch pieces
- 2 cups beef broth, divided
- 1 tablespoon tomato paste
- 1 tablespoon worcestershire sauce
- 2 tablespoons corn starch
- 1 cup frozen peas
Instructions
- Set your pressure cooker to SAUTE. Add butter, melt, then add garlic and onions and stir for 1-2 minutes until fragrant. Transfer onions and garlic to a dish and set aside.
- Add oil to the pot. Add beef to the pot and season generously with salt and pepper. Sear the beef pieces for 3-4 minutes until just browned on the outsides.
- Whisk together 1 cup of the beef broth, tomato paste, worcestershire sauce, salt, pepper, and dried herbs. Pour into pot.
- Add potatoes and carrots to the pot as well as the onions and garlic you had set aside earlier.
- Cover, turn vent to the SEALED position, and set to PRESSURE COOK or MANUAL for 25 minutes.
- Natural release (do nothing) for 10 minutes, then turn the vent valve and let the remaining pressure release. Once float valve has dropped, remove the lid.
- Set to SOUP setting. Whisk together remaining 1 cup of beef broth and the corn starch. Stir into the soup along with the frozen peas. Give it a stir as the liquid thickens and the peas heat up.
- Taste, add salt and pepper as needed, and garnish with fresh thyme or parsley if desired before serving. Enjoy!
Notes
For the potatoes: you can swap the gold potatoes for baby red, or any other favorite potato (regular size gold, red, or russet even) just be sure to chop the potatoes into pieces no larger than 1/2-2 inches.
For the beef: I like to buy beef chuck and chop it up myself, but you can also use pre-chopped stew meat if you prefer.
Nutrition
Calories: 392 kcal, Carbohydrates: 14 g, Protein: 35 g, Fat: 22 g, Saturated Fat: 9 g, Cholesterol: 115 mg, Sodium: 907 mg, Potassium: 890 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 8291 IU, Vitamin C: 16 mg, Calcium: 80 mg, Iron: 5 mg