Save A hearty, comforting stew featuring tender beef and a medley of nutritious root vegetables, all cooked quickly and effortlessly in the Instant Pot. Perfect for an easy, affordable family meal.
I first made this Instant Pot beef stew on a chilly weeknight when time was short but comfort food was needed. The rich aroma filled the house and brought everyone to the table hungry and happy.
Ingredients
- Beef chuck or stewing beef: 2 lbs (900 g), cut into 1½-inch cubes
- Carrots: 3 medium, peeled and cut into 1-inch pieces
- Parsnips: 2, peeled and cut into 1-inch pieces
- Potatoes: 2 medium, peeled and cubed
- Onion: 1 large, chopped
- Celery: 2 stalks, sliced
- Garlic: 3 cloves, minced
- Beef broth: 3 cups (700 ml), low sodium preferred
- Diced tomatoes: 1 (14 oz / 400 g) can, with juice
- Tomato paste: 2 tbsp
- Vegetable oil: 2 tbsp
- Salt: 2 tsp, or to taste
- Black pepper: 1 tsp, freshly ground
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Bay leaves: 2
- Cornstarch: 2 tbsp (optional, for slurry)
- Cold water: 2 tbsp (optional, for slurry)
- Fresh parsley: 2 tbsp, chopped (optional for garnish)
Instructions
- Brown the beef:
- Set the Instant Pot to Sauté mode. Add oil and brown the beef cubes in batches, about 3–4 minutes per batch. Transfer browned beef to a plate.
- Sauté vegetables:
- Add onion, celery, and garlic to the pot. Sauté for 2–3 minutes until softened.
- Incorporate tomato paste:
- Stir in tomato paste and cook for 1 minute.
- Combine ingredients:
- Return beef to the pot. Add carrots, parsnips, potatoes, diced tomatoes with juice, beef broth, thyme, rosemary, bay leaves, salt, and pepper.
- Deglaze and stir:
- Stir well, scraping the bottom to deglaze any browned bits.
- Pressure cook:
- Lock the Instant Pot lid and set valve to Sealing. Cook on Manual/Pressure Cook at high pressure for 35 minutes.
- Release pressure:
- Allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
- Thicken stew (optional):
- For a thicker stew, mix cornstarch and cold water to make a slurry. Set Instant Pot to Sauté, stir in slurry, and simmer for 2–3 minutes until thickened.
- Finish and serve:
- Remove bay leaves. Adjust seasoning to taste. Serve hot, garnished with chopped parsley if desired.
Save Making this beef stew has become a weekend ritual for our family. It brings everyone together: my kids love scooping out the chunky veggies, and the leftovers make delicious lunches for the week.
Required Tools
6-quart (or larger) Instant Pot, cutting board, chefs knife, wooden spoon, ladle, small bowl (for slurry, optional)
Allergen Information
Contains no common allergens. If using store-bought broth or tomato paste, verify labels for allergens or gluten traces.
Nutritional Information (per serving)
Calories: 385, Total Fat: 15 g, Carbohydrates: 28 g, Protein: 34 g
Save This Instant Pot beef stew is satisfying every time. Your family will ask for it again and again.
Kitchen Guide
- → What cuts of beef work best for this stew?
Beef chuck or stewing beef cut into 1½-inch cubes ensures tender, flavorful meat after pressure cooking.
- → Can I substitute the root vegetables?
Yes, parsnips can be swapped with turnips or rutabaga to maintain a similar texture and flavor profile.
- → How can I thicken the stew broth?
Create a slurry with cornstarch and cold water, then stir it into the hot stew and simmer until thickened.
- → Is it important to brown the beef first?
Browning adds depth and enhances the overall flavor by caramelizing the meat before pressure cooking.
- → What are good serving suggestions?
Serve with crusty bread to soak up the rich broth and complement the stew's hearty nature.
- → How do the herbs affect the flavor?
Dried thyme, rosemary, and bay leaves provide earthy and aromatic notes that balance the richness of the beef and vegetables.