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–+ servings
pressure cooked beef stew

Instapot Beef Stew

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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Instapot
  • 1 Cutting board
  • 1 Knife
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 2 pounds beef stew meat cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 4 large carrots peeled and sliced
  • 4 large potatoes peeled and diced
  • 2 cups green peas frozen

Instructions
 

  • Set the Instapot to 'Sauté' mode and add olive oil.
  • Add beef stew meat and brown on all sides for about 5 minutes.
  • Remove beef and set aside.
  • Add onion and garlic to the Instapot, sauté until the onion is translucent.
  • Stir in beef broth, tomato paste, Worcestershire sauce, salt, pepper, and thyme.
  • Return beef to the Instapot and mix well.
  • Add carrots and potatoes to the pot, stirring to combine.
  • Lock the Instapot lid in place and set to 'Pressure Cook' on high for 35 minutes.
  • Once cooking is complete, allow the pressure to release naturally for 10 minutes.
  • Carefully open the lid and stir in the frozen peas.
  • Let the stew sit for 10 minutes to thicken before serving with a ladle.

Notes

For the best flavor, consider browning the beef in batches to ensure each piece gets a nice crust. If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it after cooking, then let it simmer until thickened. Adjust seasoning to taste if needed before serving.
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