Save A hearty, comforting stew featuring tender beef and a medley of nutritious root vegetables, all cooked quickly and effortlessly in the Instant Pot. Perfect for an easy, affordable family meal.
I first made this Instant Pot beef stew during a busy weeknight when I needed something filling and flavorful without hours of simmering. It instantly became a family favorite.
Ingredients
- Beef chuck or stewing beef: 2 lbs (900 g), cut into 1½-inch cubes
- Carrots: 3 medium, peeled and cut into 1-inch pieces
- Parsnips: 2, peeled and cut into 1-inch pieces
- Potatoes: 2 medium, peeled and cubed
- Onion: 1 large, chopped
- Celery: 2 stalks, sliced
- Garlic: 3 cloves, minced
- Beef broth: 3 cups (700 ml), low sodium preferred
- Diced tomatoes: 1 (14 oz / 400 g) can, with juice
- Tomato paste: 2 tbsp
- Vegetable oil: 2 tbsp
- Salt: 2 tsp (or to taste)
- Black pepper: 1 tsp, freshly ground
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Bay leaves: 2
- Cornstarch: 2 tbsp (optional, for slurry)
- Cold water: 2 tbsp (optional, for slurry)
- Fresh parsley: 2 tbsp, chopped (optional garnish)
Instructions
- Brown the Beef:
- Set the Instant Pot to Sauté mode. Add oil and brown the beef cubes in batches, about 3–4 minutes per batch. Transfer browned beef to a plate.
- Sauté Vegetables:
- Add onion, celery, and garlic to the pot. Sauté for 2–3 minutes until softened.
- Add Tomato Paste:
- Stir in tomato paste and cook for 1 minute.
- Combine Ingredients:
- Return beef to the pot. Add carrots, parsnips, potatoes, diced tomatoes with juice, beef broth, thyme, rosemary, bay leaves, salt, and pepper.
- Deglaze:
- Stir well, scraping the bottom to deglaze any browned bits.
- Pressure Cook:
- Lock the Instant Pot lid and set valve to Sealing. Cook on Manual/Pressure Cook at high pressure for 35 minutes.
- Release Pressure:
- Allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
- Thicken Stew (Optional):
- For a thicker stew, mix cornstarch and cold water to make a slurry. Set Instant Pot to Sauté, stir in slurry, and simmer for 2–3 minutes until thickened.
- Finish:
- Remove bay leaves. Adjust seasoning to taste. Serve hot, garnished with chopped parsley if desired.
Save We enjoy this comforting stew on chilly evenings, gathered around the table and sharing stories. It always brings smiles and warmth to the family.
Required Tools
Use a 6-quart (or larger) Instant Pot, cutting board, chefs knife, wooden spoon, ladle, and a small bowl for the optional slurry.
Allergen Information
This recipe contains no common allergens. If using store-bought broth or tomato paste, verify labels for gluten or allergen traces.
Nutritional Information
Per serving: Calories: 385, Total Fat: 15 g, Carbohydrates: 28 g, Protein: 34 g
Save This Instant Pot beef stew makes dinner simple and delicious. Enjoy leftovers for even richer flavor the next day!
Recipe FAQs
- → What cut of beef is best for this stew?
Beef chuck or stewing beef cut into 1½-inch cubes works best, offering tenderness and rich flavor after pressure cooking.
- → Can I substitute the root vegetables?
Yes, parsnips can be swapped for turnips or rutabaga for a slightly different flavor profile while maintaining heartiness.
- → How do I thicken the stew?
Mix cornstarch with cold water to create a slurry, then stir it into the hot stew on sauté mode and simmer until thickened.
- → Is it necessary to brown the beef first?
Browning the beef adds deeper flavor and better texture, but it can be skipped if pressed for time.
- → What herbs enhance the stew's flavor?
Dried thyme, rosemary, and bay leaves infuse the broth with aromatic notes that complement the beef and vegetables.
- → Can I add red wine to this stew?
Adding a splash of red wine with the broth enriches the flavor, adding a subtle depth to the dish.