The Ultimate Instant Pot Beef Stew Recipe: Tender, Flavorful, and Ready in Minutes!
Are you craving a hearty, comforting bowl of beef stew but short on time? Look no further! This Instant Pot beef stew recipe delivers tender, melt-in-your-mouth beef and richly flavored vegetables in a fraction of the time it takes on the stovetop. Get ready to impress your family and friends with this easy, delicious meal!
Why Use an Instant Pot for Beef Stew?
The Instant Pot is a game-changer for beef stew. Its pressure cooking capabilities dramatically reduce cooking time, resulting in incredibly tender beef without hours of simmering. This means you can enjoy a flavorful, restaurant-quality stew without spending all day in the kitchen. Here are some key benefits:
- Speed: Get a perfectly cooked stew in a fraction of the traditional time.
- Tenderness: The pressure cooking method ensures incredibly tender beef.
- Convenience: Minimal hands-on time, perfect for busy weeknights.
- Flavor: The sealed environment maximizes flavor development.
Ingredients You'll Need:
This recipe uses readily available ingredients, making it perfect for a weeknight meal.
- 2 lbs beef stew meat, cut into 1-inch cubes (chuck roast works great!)
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth
- 1 cup red wine (optional, but adds depth of flavor – you can substitute with more broth)
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp cornstarch (optional, for thickening)
- 2 tbsp cold water (if using cornstarch)
- Fresh parsley, chopped (for garnish)
Instructions: Step-by-Step Guide to Instant Pot Beef Stew Perfection:
Get started:
- Sear the beef: Set your Instant Pot to the "Sauté" function. Add olive oil and sear the beef cubes in batches until browned on all sides. This step adds incredible depth of flavor. Remove the beef and set aside.
Building the flavor:
- Sauté vegetables: Add the onion, carrots, and celery to the Instant Pot and sauté for 5-7 minutes, until softened. Add the garlic and tomato paste and cook for another minute.
Combining and Pressure Cooking:
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Combine ingredients: Return the seared beef to the Instant Pot. Stir in the crushed tomatoes, beef broth, red wine (if using), Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper.
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Pressure cook: Secure the Instant Pot lid and set the valve to "Sealing." Cook on high pressure for 60 minutes.
Finishing Touches:
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Natural pressure release: Allow the pressure to release naturally for 15 minutes, then carefully quick release any remaining pressure.
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Thicken (optional): If you prefer a thicker stew, whisk together the cornstarch and cold water in a small bowl. Remove about 1 cup of the stew liquid and whisk it into the cornstarch mixture. Pour this mixture back into the Instant Pot and stir to combine. Cook on the "Sauté" function for 2-3 minutes, or until the stew has thickened to your liking.
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Serve: Remove the bay leaf and garnish with fresh parsley. Serve hot with crusty bread or mashed potatoes.
Tips for the Best Instant Pot Beef Stew:
- Don't overcrowd the pot: Sear the beef in batches to ensure even browning.
- Use quality ingredients: The better the beef, the better the stew!
- Adjust seasonings to your taste: Feel free to add more or less of any seasoning to suit your preferences.
- Add other vegetables: Feel free to add other vegetables like potatoes, mushrooms, or turnips. Add them along with the carrots and celery. Note that potatoes and other softer vegetables may need to be added during the last 20 minutes of cooking to prevent them from becoming mushy.
- Make it ahead: This stew tastes even better the next day!
This Instant Pot beef stew recipe is a guaranteed crowd-pleaser. Enjoy the ease and deliciousness! Let me know in the comments how yours turns out!
