Tulo

Instant Pot Beef Stew Recipe

Searing the beef in batches before pressure cooking builds a deep fond that becomes the base of the gravy, and the pressure cooker's high heat and moisture break down tough chuck in under 40 minutes, a fraction of the time a stovetop or oven braise needs for the same fall-apart texture.

Prep
20 min
Cook
45 min
Total
85 min
Servings
6

Ingredients

Servings6
  • 2 lb beef chuck roast, cut into 1.5-inch cubes
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 1/2 lb russet potatoes, cut into 1.5-inch chunks
  • 1 lb carrots, cut into thick rounds
  • 2 stalks celery, sliced
  • 2 leaves bay leaves
  • 1 tsp dried thyme
  • 3 tbsp cornstarch
  • 3 tbsp water, cold

Nutrition per serving

Calories
581
Protein
36g
Carbs
36g
Fat
33g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the beef cubes dry with paper towels and season with the salt and pepper.
  2. 2Set the Instant Pot to Sauté and heat the oil until shimmering. Sear the beef in 2-3 batches, about 2-3 minutes per side, until well browned; don't crowd the pot or the meat will steam instead of brown. Transfer each batch to a plate.
  3. 3Add the onion to the pot and cook for 3 minutes, scraping up the browned bits from the bottom. Stir in the garlic and tomato paste and cook for 1 minute, until fragrant.
  4. 4Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot completely clean with a wooden spoon.
  5. 5Return the beef and any accumulated juices to the pot. Add the potatoes, carrots, celery, bay leaves, and thyme, but do not stir in anything more than needed to submerge them.
  6. 6Lock the lid, set the valve to sealing, and cook on Manual/Pressure Cook at high pressure for 35 minutes.
  7. 7Let the pressure release naturally for 15 minutes, then carefully turn the valve to venting to release any remaining pressure.
  8. 8Remove the lid, discard the bay leaves, and set the pot to Sauté. In a small bowl, whisk the cornstarch and cold water into a smooth slurry, then stir it into the stew.
  9. 9Simmer, stirring occasionally, for 3-5 minutes, until the broth thickens into a glossy gravy that coats the back of a spoon. Season with additional salt and pepper to taste before serving.
How to Use a Pressure Cooker

Tips & variations

  • Chuck roast is the right cut here, it has enough marbling and connective tissue to turn tender under pressure; leaner cuts like round or sirloin turn dry and stringy in the same time.
  • For a heartier gravy, stir in a tablespoon of red wine vinegar or a splash of dry red wine along with the broth in step 4.
  • Frozen pearl onions or a cup of frozen peas can be stirred in during the final sauté step in step 9; they only need a couple minutes to heat through.
  • Cut the potatoes and carrots a bit larger than you think you need, about 1.5-inch chunks, or they'll turn mushy by the time the beef is done.

Storage & reheating

Cool completely and refrigerate in an airtight container for up to 4 days. The stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating, since potatoes can go slightly grainy after freezing. Reheat gently on the stovetop over medium-low heat, or in the microwave in 1-minute bursts, stirring between each, until steaming hot throughout.

Tips from the Tulo kitchen

  • If the stew looks thin after thickening, let it sit uncovered for 5 minutes off the heat; cornstarch gravies continue to set up slightly as they cool.
  • Searing the beef the night before and refrigerating it separately cuts the active prep time on cooking day almost in half.

FAQ

Can I skip searing the beef?

You can, but the stew will taste noticeably flatter and grayer. The browned bits left in the pot after searing are what give the gravy most of its depth, so it's worth the extra 10 minutes.

Why did I get a 'Burn' warning on my Instant Pot?

This usually means something was stuck to the bottom of the pot before pressurizing, most often tomato paste or fond that wasn't fully deglazed. Always scrape the pot clean and make sure there's enough liquid covering the bottom before sealing the lid.

Can I use stew meat instead of cutting my own chuck roast?

Yes, pre-cut stew meat works fine, though it's often cut from mixed trimmings and can cook slightly unevenly. Cutting your own chuck roast gives more consistent pieces and lets you trim excess fat.

Do I need to thicken the stew with cornstarch, or can I skip it?

Skipping it is fine if you prefer a brothier stew, just reduce the broth by about half a cup so the flavor isn't diluted. For a flour-based thickener instead, make a paste with 3 tablespoons flour and a few tablespoons of the hot broth before stirring it in, since raw flour added directly will clump.

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