Instant Pot Beef Stew

up close view of beef, potatoes, peas, carrots, in thick brown sauce with spoon in mini coquette

4.94 from 33 votes

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.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Author: Tiffany Azure

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