Save A hearty, comforting stew featuring tender beef and a medley of nutritious root vegetables, all cooked quickly and effortlessly in the Instant Pot. Perfect for an easy, affordable family meal.
I first tried making this Instant Pot beef stew on a chilly weekend, and it instantly became a staple in our rotation. The convenience and flavor had everyone asking for seconds.
Ingredients
- Beef: 2 lbs (900 g) beef chuck or stewing beef, cut into 1½-inch cubes
- Carrots: 3 medium, peeled and cut into 1-inch pieces
- Parsnips: 2, peeled and cut into 1-inch pieces
- Potatoes: 2 medium, peeled and cubed
- Onion: 1 large, chopped
- Celery: 2 stalks, sliced
- Garlic: 3 cloves, minced
- Beef broth: 3 cups (700 ml), low sodium preferred
- Diced tomatoes: 1 (14 oz / 400 g) can, with juice
- Tomato paste: 2 tbsp
- Vegetable oil: 2 tbsp
- Salt: 2 tsp (or to taste)
- Black pepper: 1 tsp, freshly ground
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Bay leaves: 2
- Cornstarch: 2 tbsp (optional, for slurry)
- Cold water: 2 tbsp (optional, for slurry)
- Fresh parsley: 2 tbsp, chopped (optional)
Instructions
- Brown the Beef:
- Set the Instant Pot to Sauté mode. Add oil and brown the beef cubes in batches, about 3–4 minutes per batch. Transfer browned beef to a plate.
- Sauté Vegetables:
- Add onion, celery, and garlic to the pot. Sauté for 2–3 minutes until softened.
- Add Tomato Paste:
- Stir in tomato paste and cook for 1 minute.
- Combine Ingredients:
- Return beef to the pot. Add carrots, parsnips, potatoes, diced tomatoes with juice, beef broth, thyme, rosemary, bay leaves, salt, and pepper.
- Deglaze:
- Stir well, scraping the bottom to deglaze any browned bits.
- Pressure Cook:
- Lock the Instant Pot lid and set valve to Sealing. Cook on Manual/Pressure Cook at high pressure for 35 minutes.
- Release Pressure:
- Allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
- Thicken (Optional):
- For a thicker stew, mix cornstarch and cold water to make a slurry. Set Instant Pot to Sauté, stir in slurry, and simmer for 2–3 minutes until thickened.
- Final Steps:
- Remove bay leaves. Adjust seasoning to taste. Serve hot, garnished with chopped parsley if desired.
Save It warms my heart to see everyone gathered around the table, enjoying big bowls of this stew after a busy day. Simple meals like these create lasting family memories.
Required Tools
For best results, use a 6-quart (or larger) Instant Pot, a sturdy cutting board and chefs knife for prep, plus a wooden spoon and ladle for serving. A small bowl is helpful if you opt to thicken the stew.
Nutritional Information
Each serving offers around 385 calories, with 15 g fat, 28 g carbohydrates, and 34 g protein. This dish is nutritious, hearty, and fits many dietary needs.
Serving Suggestions
Enjoy with crusty bread or over rice to soak up all the savory broth. A side of lightly dressed greens pairs perfectly for a complete meal.
Save This Instant Pot beef stew is as hearty as it is simple. Enjoy warm, comforting flavors with minimal effort and maximum satisfaction.
Recipe Guide
- → What cut of beef works best?
Beef chuck or stewing beef cut into cubes ensures tenderness and rich flavor when cooked under pressure.
- → Can I substitute the root vegetables?
Yes, parsnips can be swapped with turnips or rutabaga without compromising the dish's heartiness.
- → Is it necessary to brown the beef first?
Browning adds depth to the flavor and texture, enhancing the stew’s overall richness.
- → How is the stew thickened?
Optional cornstarch slurry can be stirred in at the end and simmered briefly for a thicker consistency.
- → What herbs complement the stew best?
Dried thyme, rosemary, and bay leaves contribute aromatic and earthy notes that elevate the dish.
- → Can this be prepared without an electric pressure cooker?
While quicker in a pressure cooker, similar results can be achieved with longer stove-top simmering.