Instant Pot Beef Stew
An incredibly easy stew to make with just 20 minutes of active cooking.
Ingredients
- 2 lbs chuck roast cut into 1½ to 2 inch chunks
- 1 large yellow onion cut into 1-inch pieces
- 3 stalks celery cut into 1-inch pieces
- 3 large carrots peeled and cut diagonally into 1-inch pieces
- 2 tbsp minced garlic (about 4-5 cloves)
- 2 tbsp tomato paste
- 1½ lbs baby gold potatoes washed and halved
- 6 oz mushrooms halved or quartered
- 3 cups unsalted beef stock
- 3 dry bay leaves
- 3 tsp kosher salt or to taste
- ½ tsp cracked black pepper or to taste
- 3½ tbsp cornstarch mix with 3 tablespoons of water to make a slurry
- 1 cup frozen peas optional
- Fresh parsley finely chopped (optional for garnish)
- Oil as needed for cooking (any neutral oil)
Instructions
- With the Instant Pot set to "Saute", heat 1 tablespoon of oil. Brown the chuck roast pieces on all sides, about 1 minute per side.
- Do this in batches and remove the beef once browned.
- In the same pot, add onion, celery, and carrots. Saute until the onion becomes translucent, about 3 minutes.
- Add garlic and cook for another 30 seconds until fragrant. Stir in tomato paste to coat the vegetables.
- Add beef stock or a small amount of water to deglaze the pot, scraping up any browned bits.
- Add the beef back in along with potatoes, mushrooms, beef stock, bay leaves, salt, and pepper. Stir to combine.
- Lock the Instant Pot lid, ensuring the pressure release is set to "Sealing".
- Select the "Pressure Cook" function and set it to high pressure for 30 minutes.
- Once done, allow for a 15-minute natural release, then manually release the remaining pressure.
- Open the lid, add frozen peas (if using), and select the "Saute" function again. Let the stew come to a simmer.
- Prepare the cornstarch slurry by mixing 3½ tablespoons cornstarch with 3 tablespoons water.
- Gradually add the slurry to the simmering stew, stirring until it thickens.
- Portion the beef stew into bowls, garnish with chopped parsley, and serve hot!