Name: Instant Pot Beef Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds chuck roast (cut into 1½ to 2-inch chunks); 1 large yellow onion (cut into 1-inch pieces); 3 stalks celery (cut into 1-inch pieces); 3 large carrots (peeled and cut diagonally into 1-inch pieces); 2 tablespoons minced garlic (about 4-5 cloves); 2 tablespoons tomato paste; 1½ pounds baby gold potatoes (washed and cut in half); 6 ounces mushrooms (cut in half or quartered); 3 cups unsalted beef stock; 3 dry bay leaves; 3 teaspoons kosher salt (or to taste); ½ teaspoon cracked black pepper (or to taste); 3½ tablespoons cornstarch (mixed with 3 tablespoons of water to create a slurry); 1 cup frozen peas (optional); Fresh parsley (finely chopped for garnish, optional); Neutral oil (for searing)

Description

A hearty and comforting beef stew made in the Instant Pot, featuring tender chuck roast and vibrant vegetables.

Ingredients

Scale

2 pounds chuck roast (cut into 1½ to 2-inch chunks)
1 large yellow onion (cut into 1-inch pieces)
3 stalks celery (cut into 1-inch pieces)
3 large carrots (peeled and cut diagonally into 1-inch pieces)
2 tablespoons minced garlic (about 4–5 cloves)
2 tablespoons tomato paste
1½ pounds baby gold potatoes (washed and cut in half)
6 ounces mushrooms (cut in half or quartered)
3 cups unsalted beef stock
3 dry bay leaves
3 teaspoons kosher salt (or to taste)
½ teaspoon cracked black pepper (or to taste)
3½ tablespoons cornstarch (mixed with 3 tablespoons of water to create a slurry)
1 cup frozen peas (optional)
Fresh parsley (finely chopped for garnish, optional)
Neutral oil (for searing)

Instructions

Select the “Sauté” option on the Instant Pot and heat neutral oil. Sear beef chunks until browned, about 1 minute per side. Remove and set aside.
In the same pot, sauté onion, celery, and carrots until onions become translucent. Add minced garlic and cook until fragrant.
Incorporate tomato paste and mix well.
Deglaze the pot with a small amount of beef stock if necessary.
Add seared chuck roast, baby gold potatoes, mushrooms, beef stock, salt, pepper, and bay leaves. Stir to combine.
Secure the lid, set the pressure release knob to “Sealing,” and select “Pressure Cook” for 30 minutes on high pressure. Allow natural release for 15 minutes before switching to manual release.
Stir in frozen peas, select “Sauté” again, and bring to a simmer.
Thicken the stew with the cornstarch slurry while stirring continuously.
Ladle into serving bowls and garnish with fresh parsley if desired.

Notes

Allow the stew to rest for at least 10 minutes before serving to enhance flavors.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Pressure Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 30g
Cholesterol: 75mg

Keywords: beef stew, instant pot, comfort food