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Instant Pot Beef Stew with Vegetables Recipe

Instant Pot Beef Stew with Vegetables Recipe

A comforting Instant Pot beef stew packed with tender chunks of beef, fresh vegetables, and flavorful broth. Perfect for a satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 300 kcal

Equipment

  • Instant Pot

Ingredients
  

Beef and Seasoning

  • 2 lbs beef chuck roast cut into 1-inch cubes
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons vegetable oil

Vegetables

  • 1 large onion diced
  • 3 cloves garlic minced
  • 4 medium carrots cut into 1-inch pieces
  • 3 medium potatoes peeled and cubed
  • 2 stalks celery chopped
  • 1 cup frozen peas

Liquids and Flavorings

  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 leaves bay leaves

Thickening

  • 2 tablespoons cornstarch optional, for thickening

Instructions
 

  • Generously season the beef cubes with salt and pepper to enhance the flavor of the meat.
  • Set the Instant Pot to Sauté mode, add vegetable oil, and brown the beef cubes in batches until nicely seared. Remove each batch to a plate once done.
  • Add diced onions and minced garlic to the pot and cook until softened and fragrant, about 3-4 minutes.
  • Return the browned beef to the pot. Add carrots, potatoes, celery, beef broth, diced tomatoes, tomato paste, thyme, rosemary, and bay leaves.
  • Close the lid of the Instant Pot, ensuring the valve is set to sealing, and cook on High Pressure for 20 minutes.
  • After cooking, allow a natural pressure release for 10 minutes, then perform a quick release to release any remaining pressure.
  • Open the lid and stir in the frozen peas to warm through.
  • If the stew is thinner than desired, mix cornstarch with ¼ cup cold water and stir into the stew. Use the Sauté function to simmer until thickened.
  • Taste the stew and add additional salt and pepper as needed to suit your preference.
  • Ladle the stew into bowls and serve hot for a comforting meal.

Notes

Beef chuck roast is ideal for stew due to its marbling and tenderness after pressure cooking. Vegetable oil can be substituted with olive oil or another cooking oil of choice. Add other root vegetables like parsnips or turnips for variety. Frozen peas are added last to keep their bright color and texture. You can skip the cornstarch thickening step if you prefer a thinner broth. Natural pressure release helps retain moisture in the meat, making it tender. This stew can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 3mg
Keyword Beef Stew, Comforting, hearty, Instant Pot, recipe, vegetables
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