Name: Instant Pot Beef Stew
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 lbs beef chuck roast, cut into 1½-inch cubes; Salt and pepper, to taste; 2 tablespoons olive oil; 1 small onion, chopped; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 teaspoon Worcestershire sauce; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; ½ teaspoon smoked paprika (optional); 2 tablespoons flour (or cornstarch for GF); 4 cups beef broth; 4 medium carrots, peeled and chopped; 3 medium Yukon gold or red potatoes, cubed; 2 celery stalks, chopped (optional); 1 bay leaf; 1 tablespoon balsamic vinegar (added at the end, optional but recommended); Fresh parsley, for garnish

Description

This Instant Pot Beef Stew is everything you love about traditional stew—tender beef, hearty potatoes, sweet carrots, and a rich, savory broth—all made in a fraction of the time thanks to pressure cooking. It’s warm, filling, and perfect for chilly nights.

Ingredients

Units Scale

2 lbs beef chuck roast, cut into 1 1/2-inch cubes
Salt and pepper, to taste
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon smoked paprika (optional)
2 tablespoons flour (or cornstarch for GF)
4 cups beef broth
4 medium carrots, peeled and chopped
3 medium Yukon gold or red potatoes, cubed
2 celery stalks, chopped (optional)
1 bay leaf
1 tablespoon balsamic vinegar (added at the end, optional but recommended)
Fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Sear the Beef:
- Season beef with salt and pepper. Set Instant Pot to Sauté mode and add olive oil.
- Sear beef in batches until browned on all sides (about 3–4 minutes per batch). Remove and set aside.
Sauté the Aromatics:
- Add a little more oil if needed, then cook onion for 2–3 minutes. Stir in garlic, tomato paste, thyme, rosemary, and paprika. Cook for 1 minute until fragrant.
Deglaze & Add Ingredients:
- Stir in flour, then slowly pour in beef broth, scraping up brown bits on the bottom.
- Add back the beef along with carrots, potatoes, celery, and bay leaf. Stir to combine.
Pressure Cook:
- Seal the lid and cook on High Pressure for 35 minutes.
- Allow natural release for 10–15 minutes, then quick release any remaining pressure.
Finish the Stew:
- Stir in balsamic vinegar and adjust seasoning to taste.
- Discard bay leaf, garnish with chopped parsley, and serve warm.

Notes

Want it thicker? Mix 1 tablespoon cornstarch with 2 tablespoons water, stir into the stew, and simmer on Sauté mode for a few minutes.
Add peas or green beans after pressure cooking for extra color and texture.
Beef stew is even better the next day—leftovers store beautifully!