Eightyrecipes
Instant Pot Beef Stew
Cubed chuck roast browned then pressure cooked with carrots, potatoes and tomato paste into a thick, savoury stew.
Ingredients
- 1.5 lbs beef stew meat (chuck roast) 680 g, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 3 medium carrots peeled and sliced
- 2 medium potatoes peeled and cubed
- 2 tbsp tomato paste
- 3 cups beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme or rosemary optional
- 1 tbsp cornstarch optional, plus 1 tbsp water, for thickening
Instructions
- Turn the Instant Pot to Saute mode. Add the olive oil and the beef cubes and brown the meat on all sides, about 4 to 5 minutes. Work in batches if necessary to avoid overcrowding.
- Stir in the chopped onion and garlic. Saute for 2 more minutes until fragrant.
- Press Cancel. Add the tomato paste and stir to coat. Then add the carrots, potatoes, beef broth, salt, pepper and herbs if using. Mix well.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 25 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
- For a thicker stew, mix the cornstarch and water into a slurry. Turn on Saute mode and stir the slurry into the stew. Cook for 2 to 3 minutes until thickened to your liking.
Notes
Nutrition values are an estimate. Brown the beef in batches so it sears rather than steams, and scrape the base clean before sealing to avoid a burn notice. Keep the ten minute natural release, since a fast vent tightens the meat. If the beef is still firm, seal and cook for another eight to ten minutes.
Nutrition
Nutrition is an estimate, calculated automatically.
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