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Instant Pot Beef Stew Recipe
Instant Pot Beef Stew Recipe is the one-pot way to make tasty beef stew.
Course
Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
34
minutes
minutes
Pressure Release
10
minutes
minutes
Total Time
1
hour
hour
9
minutes
minutes
Servings
8
servings
Calories
380
kcal
Author
Kate at Eating in an Instant
Equipment
Instant Pot/Electric Pressure Cooker
Ingredients
2
tablespoons
vegetable oil
divided
2 ½
pounds
boneless beef stew meat
1
teaspoon
kosher salt
plus more as needed
½
teaspoon
freshly ground black pepper
plus more as needed
1
medium yellow onion
diced
1
tablespoon
tomato paste
1
teaspoon
dried thyme
⅓
cup
dry red wine
¾
cup
beef broth
2
tablespoons
Worcestershire sauce
3
medium carrots
peeled and in 1-inch pieces
3
small red potatoes
quartered
2
cloves
garlic
2-3
tablespoons
cornstarch
2-3
tablespoons
beef broth
Instructions
Press sauté on the Instant Pot.
When it reads hot, add 1 tablespoon oil.
Add the chuck roast pieces, and sear the outsides.
Sprinkle with ½ teaspoon kosher salt and black pepper.
Remove the beef to a dish.
Add the remaining 1 tablespoon oil.
Sauté the onion until softened, stirring occasionally.
Add the tomato paste and thyme, and cook, stirring the entire time, for about 30 seconds.
Press cancel.
Pour in the red wine and deglaze the pan, scrapping up any browned bits from the bottom of the pan.
Pour in the beef broth and Worcestershire sauce.
Return the beef and any accumulated juices to the pot.
Add the carrots, potatoes, and garlic.
Close and lock the lid. Be sure that the pressure release valve is set to sealing.
Cook on manual high pressure and adjust the cooking time to 25 minutes.
Let the pressure release naturally for 10 minutes.
Meanwhile, and whisk the cornstarch and beef broth together in a small bowl.
Turn the pressure release valve to venting to release any remaining pressure.
Press sauté.
Stir in the cornstarch mixture and simmer, stirring occasionally, until the broth has thickened, about 1 to 2 minutes.
Season with remaining ½ teaspoon salt and additional pepper as needed.
Notes
Stew meat:
Boneless beef chuck roast cut into 1-inch pieces can also be used.
Kosher salt:
If you'd like to use table salt, use half as much salt.
Thyme:
If you don't like thyme, you can use a different herb, like dried rosemary, instead.
Red wine:
A dry red wine adds flavor. If you don't want to use wine, you can substitute beef broth.
Beef broth:
I use reduced-sodium beef broth.
Red potatoes:
A similar potato, like yellow potatoes, could be used instead.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
380
kcal
|
Carbohydrates:
20
g
|
Protein:
30
g
|
Fat:
20
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
98
mg
|
Sodium:
556
mg
|
Potassium:
1040
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
3885
IU
|
Vitamin C:
11
mg
|
Calcium:
53
mg
|
Iron:
4
mg