Instant Pot Beef Stew Recipe

This delicious and easy Beef Stew recipe is comfort food at its best with tender beef, onions, sweet carrots, and potatoes all in a tasty tomato beef sauce seasoned with paprika and thyme.

Course main meal beef

Cuisine American

Keyword beef stew instant pot recipe, how long to cook stew in an instant pot, how to make beef stew in an instant pot

Prep Time 15

Cook Time 40

Servings servings

Calories 741kcal

Author Beth Pierce

Ingredients

2½ lb. boneless beef chuck roast trimmed and cut in bite-sizes 1-inch pieces
Kosher salt and fresh ground black pepper
2-3 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 tablespoon chopped fresh thyme plus more for garnish
4 medium carrots peel and cut into 1½ inch pieces
3 medium Yukon gold potatoes, cut into chunks
1 cup low-sodium beef broth
1½ tablespoons cornstarch
1½ tablespoons cold water

Instructions

Season the beef cubes generously with salt and fresh ground black pepper.
Press the saute button on the instant pot. Once the pot reaches temperature add just enough oil to coat the bottom of the pot.
Once the oil is really hot. Add the beef chunks and cook until seared and browned. Flip and cook until the other side is seared and browned. Work in batches, removing the beef to a plate as it browns.
Add just a little more olive oil to the pot. Saute the onion until soft and then cancel the saute so the pot starts cooling. Add the garlic, tomato paste, Worcestershire sauce, smoked paprika, and fresh thyme. Cook with the residual heat for 1 minute while stirring constantly.
If needed, add just a little more olive oil to the pot. Saute the onion until soft and then cancel the saute so the pot starts cooling. Add the garlic, tomato paste, Worcestershire sauce, smoked paprika, and fresh thyme. Cook with the residual heat for 1 minute while stirring constantly.
Add the cooked beef back to the pot along with the carrots, potatoes, and beef broth. Seal the instant pot and pressure cook on high pressure for about 24 minutes. Let the instant pot naturally release pressure for just 10 minutes before pressing the quick-release button and removing the lid.
Whisk together the cornstarch and cold water. Turn the instant pot to saute. Stir the cornstarch slurry into the instant pot and continue gently stirring for a couple of minutes or until thickened. Season with kosher salt and fresh ground black pepper to taste.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power.
Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.

Nutrition