Description
Hearty beef stew from the instant pot blends tender meat with rich, savory flavors from classic vegetables and herbs. Comforting and simple, this one-pot meal delivers warmth and satisfaction for hungry families seeking a quick, delicious dinner.
Ingredients
Scale
Protein:
- 2 pounds beef chuck (cubed)
Vegetables:
- 3 potatoes (cubed)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 1 onion (diced)
- 3 garlic cloves (minced)
Seasonings and Liquids:
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare beef by coating each chunk with flour, ensuring even coverage for a rich, golden exterior.
- Activate Instant Pot’s sauté function at medium-high heat, adding olive oil to create a sizzling surface.
- Sear meat pieces until deep brown on all sides, developing complex flavor through caramelization, then transfer to a separate plate.
- In the same pot, introduce diced onions, minced garlic, chopped carrots, and sliced celery, cooking until vegetables soften and release their aromatic essence.
- Incorporate tomato paste and Worcestershire sauce, vigorously scraping accumulated browned fragments from the pot’s bottom to integrate concentrated flavors.
- Pour beef broth into the mixture, introducing fresh thyme and bay leaves for herbaceous undertones.
- Reintroduce seared meat and add cubed potatoes to the liquid base, creating a hearty landscape of ingredients.
- Secure Instant Pot lid, programming the device to high-pressure cooking mode for 35 minutes, allowing ingredients to meld and tenderize.
- After cooking completes, permit a 10-minute natural pressure dissipation to enhance meat’s tenderness.
- Quickly release remaining pressure, then extract bay leaves and gently stir the stew to distribute flavors evenly.
- Ladle the rich, steaming stew into bowls, accompanying with crusty bread for a comforting meal.
Notes
- Always pat beef chunks dry before dredging to ensure a perfect golden-brown sear that locks in rich, deep flavors.
- Choose chuck roast or stew meat with good marbling for tender, melt-in-your-mouth texture that breaks down beautifully during pressure cooking.
- Keep vegetable chunks uniform in size to guarantee even cooking and consistent texture throughout the stew.
- For gluten-free version, swap wheat flour with cornstarch or alternative gluten-free flour blend when coating beef before searing.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg