Description

A cozy and hearty beef stew made quickly in the Instant Pot with tender beef, sweet carrots, creamy potatoes, and peas in a rich savory broth.

Ingredients

Scale

2 lbs beef chuck or stew meat

2 tbsp olive oil

1 large onion diced

3 cloves garlic minced

2 cups baby carrots

3 cups Yukon gold or red potatoes cubed

1 cup frozen peas

4 cups beef broth

2 tbsp tomato paste

1 tbsp Worcestershire sauce

salt and pepper to taste

1 tsp dried thyme

1 bay leaf

1–2 tbsp cornstarch (optional)

Instructions

1. Set the Instant Pot to Sauté and heat the olive oil.

2. Brown the beef in batches for 2–3 minutes per side and remove to a plate.

3. Add onions to the pot and cook until soft then stir in garlic until fragrant.

4. Pour in ½ cup of beef broth and scrape up browned bits from the bottom.

5. Stir in tomato paste and Worcestershire sauce until well combined.

6. Return the beef and any juices to the pot and mix to coat.

7. Layer carrots, potatoes, thyme, and bay leaf over the beef.

8. Pour in the remaining broth to just cover the ingredients and season with salt and pepper.

9. Seal the lid and set to Pressure Cook on high for 35 minutes.

10. Allow a 10-minute natural pressure release then quick release remaining pressure.

11. Open the lid and stir in frozen peas, letting them warm for 2 minutes.

12. If desired, set to Sauté and whisk in cornstarch slurry to thicken the stew.

13. Adjust seasoning with salt and pepper and garnish with fresh thyme if available.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: main course
Method: pressure cooking
Cuisine: american

Nutrition

Serving Size: 1 serving

Keywords: instant pot beef stew, easy instant pot beef stew, beef stew with carrots and potatoes, beef and potato stew instant pot, beef stew pressure cooker recipe, rich beef stew with carrots, hearty stew, weeknight dinner