If you’re looking for a comforting and satisfying meal, this Instant Pot Beef Stew Recipe is your go-to solution. Packed with tender beef chunks and a medley of vegetables, this stew offers the traditional flavors of slow-cooked beef stew, but with a fraction of the cooking time thanks to the Instant Pot. Perfect for busy weeknights or lazy weekends, this dish is a nutritious delight that the whole family will love.
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 3 carrots, sliced
- 4 potatoes, diced
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Equipments
- Instant Pot
- Wooden spoon or spatula
- Small bowl for cornstarch mixture
- Knife and cutting board
How to Make Quick and Hearty Instant Pot Beef Stew Recipe – Step By Step
Step 1: Sear the Beef
To start, set your Instant Pot to sauté mode. Add the olive oil and allow it to heat up. Once it’s shimmering, add the beef chunks in batches. Be sure not to overcrowd the pot, which helps in achieving a nice sear. Let the beef develop a brown crust on all sides, which should take around 5-7 minutes. Once browned, remove the beef from the pot and set it aside.
Step 2: Cook the Aromatics
With the Instant Pot still on sauté mode, add the chopped onions to the pot. Sauté until they become translucent, which should take about 3 minutes. Add the minced garlic and cook until fragrant, which should take just 30 seconds (be careful not to let it burn).
Step 3: Deglaze the Pot
Next, pour a bit of beef broth into the pot to deglaze it, scraping up all the lovely brown bits at the bottom. This step not only cleans the pot but also adds immense flavor to your stew.
Step 4: Add Remaining Ingredients
Add the seared beef back into the pot along with carrots, potatoes, the rest of the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir everything together to combine.
Step 5: Pressure Cook
Secure the Instant Pot lid and set it to ‘Manual’ or ‘Pressure Cook’ on high for 35 minutes. Once the time is up, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Step 6: Thicken the Stew (Optional)
If you prefer a thicker stew, set the Instant Pot back to sauté mode. Stir in the cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp water). Let it cook for about 5 minutes until the stew thickens to your liking.
How to Serve Quick and Hearty Instant Pot Beef Stew Recipe
Dish up the stew hot in bowls, topped with fresh parsley for a pop of color. Serve it alongside crusty bread for dipping or over a bed of rice or noodles for a heartier meal.
Recipe Success Tips & Suggestions
For the best flavor, make sure to properly sear the beef; this browning step is crucial for developing depth of flavor. Feel free to incorporate other veggies like peas or mushrooms. Adjust the stew’s consistency to your preference by playing with the liquid amount and cornstarch slurry.
Packed with Power: High-Protein Version of Instant Pot Beef Stew Recipe
If you’re looking to boost the protein content, consider adding beans or lentils during the cooking process. They not only increase protein but also add a different texture and depth. This version will keep you full for longer and is perfect for athletes or those on a high-protein diet.
Alternatively, you can add more beef or use different cuts like beef shanks for a more protein-dense meal. Don’t forget to adjust the cooking time slightly to ensure each ingredient is cooked to perfection.
Low-Carb Alteration: How to Enjoy Our Instant Pot Beef Stew Recipe Guilt-Free
To adapt this recipe for a low-carb diet, replace the potatoes with cauliflower florets. This keeps the stew hearty and filling without the additional carbohydrates. Also, consider omitting the cornstarch or use an alternative like xanthan gum to thicken.
The changes will not only make this dish keto-friendly but will also deliver a new spectrum of taste, letting the flavors of herbs and beef come through beautifully. Serve it with a side of steamed green beans or a fresh salad.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors blend beautifully over time. For longer storage, freeze the stew in individual portion sizes for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop or microwave.
FAQs
- Can I use different cuts of beef? Yes, you can use other cuts like beef shanks, which may add a different richness and depth of flavor.
- Can this recipe be made in advance? Absolutely, this beef stew tastes better when allowed to rest, making it an excellent make-ahead option.
- What can I substitute for Worcestershire sauce? Soy sauce or tamari make excellent substitutes if you’re looking for an alternative.
- Is the cornstarch necessary? No, it’s optional. If you prefer a lighter stew, you can leave it out or use a cornstarch substitute like xanthan gum.
Concluding the Experience: The Final Scoop on the Instant Pot Beef Stew Recipe
This Instant Pot Beef Stew Recipe is a testament to how convenient and flavorful pressure cooking can be. Make it a staple in your meal rotation and experience the joy of easy, comforting home cooking. We would love to see how you make this recipe yours. Share your versions and thoughts in the comments below, or spread the love by sharing this recipe with your friends!
Quick and Hearty Instant Pot Beef Stew Recipe
Instructions
Steps
- Set Instant Pot to sauté mode and heat olive oil. Add beef chunks, searing on each side for 5-7 minutes until browned. Remove and set aside.
- In the same pot, add onions and sauté until translucent. Add garlic; cook for an additional 30 seconds.
- Deglaze the pot with a bit of beef broth, scraping up all browned bits.
- Return beef to the pot with carrots, potatoes, rest of the broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir well.
- Secure the lid and pressure cook on high for 35 minutes. Naturally release pressure for 10 minutes, then quick release any remaining pressure.
- Set to sauté mode; if desired, mix in cornstarch slurry to thicken stew.