![- 2 pounds beef chuck, cut into 1-inch cubes - 1 tablespoon olive oil - 1 large onion, chopped - 2 cloves garlic, minced - 4 medium carrots, sliced - 3 medium potatoes, diced - 2 cups beef broth - 1 tablespoon tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and pepper to taste These main ingredients create a hearty stew. I love using beef chuck because it becomes tender and flavorful. The onion and garlic add depth, while the carrots and potatoes provide sweetness and texture. The beef broth brings everything together, making it rich and satisfying. - 2 tablespoons cornstarch (optional, for thickening) - Fresh parsley, chopped (for garnish) I often use cornstarch to make the stew thicker. It gives a nice, creamy feel. Fresh parsley not only adds color but also a fresh taste. You can skip these if you prefer a lighter stew. If you want the full recipe, be sure to check it out! First, I turn on the Instant Pot and select “Sauté.” I add 1 tablespoon of olive oil. Once it heats, I add 2 pounds of beef chuck cut into 1-inch cubes. I sear the beef until it is browned on all sides. This takes about 5 to 7 minutes. After browning, I carefully remove the beef and set it aside in a bowl. Next, I keep the Instant Pot on. I add 1 large chopped onion and 2 cloves of minced garlic. I sauté them for about 2 to 3 minutes. They should become fragrant and translucent. Then, I deglaze the pot by adding a splash of the beef broth. I use a wooden spoon to scrape up any tasty bits stuck to the bottom. Now, I return the beef to the pot. I add the following ingredients: - 4 medium sliced carrots - 3 medium diced potatoes - 2 cups beef broth - 1 tablespoon tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and pepper to taste I stir everything together until well mixed. Then, I close the lid of the Instant Pot and set the steam release valve to “Sealing.” I select the “Manual” function and set it to cook for 35 minutes on high pressure. Once the time is up, I let the Instant Pot naturally release pressure for 10 minutes. After that, I quickly release any remaining pressure by switching the valve to “Venting.” If I want a thicker stew, I mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. I stir this slurry into the warm stew. Then, I set the pot to “Sauté” mode for an additional 5 minutes, stirring often. This helps thicken the stew nicely. For the full recipe, check out the [Full Recipe]. Browning the beef properly is key. It adds rich flavor and color. Heat your Instant Pot, add oil, and sear the beef cubes until brown. This step takes about 5-7 minutes. Don't rush it. If you skip this, you'll miss out on great taste. I recommend using homemade broth for the best flavor. Store-bought broth can work, but it often lacks depth. If you can, simmer beef bones and veggies for hours. This creates a tasty base for your stew. If you want a thicker stew, use cornstarch. Mix it with cold water to make a slurry. Stir this into the stew while it is warm. Set the pot to "Sauté" mode and cook it for 5 minutes. This helps the stew thicken nicely. If your stew is too thick, add a bit of broth or water. Stir well until you reach your desired consistency. Remember, it’s easier to add than to take away! To boost the flavor, consider adding herbs like bay leaves, thyme, or rosemary. Fresh herbs can also work well. They add brightness to the dish. Balancing flavors is important too. A splash of vinegar or lemon juice can brighten up your stew. It helps cut through the richness. Adjust seasonings to fit your taste. Enjoy the process of making it your own! {{image_2}} You can use different cuts of beef for your stew. Beef chuck is popular, but sirloin, brisket, or round are great too. Each cut gives a unique taste and texture. If you want a lighter option, try chicken or turkey. Both will absorb the stew's flavors well. Pork also works nicely, offering a twist on the classic beef stew. Adding seasonal vegetables makes your stew even better. Think about using squash in the fall or green beans in the summer. You can also toss in peas for sweetness. Want more protein? Add legumes or beans like lentils or chickpeas. They make the stew hearty and filling while boosting nutrition. Pair your stew with rice, crusty bread, or noodles. Each option complements the rich flavors of the stew. For a fun twist, try serving it over mashed potatoes. Garnish with fresh parsley for color and flavor. A sprinkle of cheese can add a creamy finish. If you like heat, a dash of hot sauce can spice things up nicely. For the full recipe, check out the section above. To store leftovers, let the stew cool first. Then, transfer it to an airtight container. This keeps it fresh. Use glass or plastic containers that seal well. They help lock in flavor and moisture. To freeze the stew, first let it cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When you want to eat it, thaw the stew overnight in the fridge. Reheat it on the stovetop or in the microwave until hot. In the fridge, the stew lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. Always check for signs of spoilage before eating. Enjoy your hearty Instant Pot beef stew! For the full recipe, see above. It takes about 1 hour total, including prep and cooking time. You need 15 minutes to prep the ingredients. The cooking time in the Instant Pot is 35 minutes. After cooking, allow 10 minutes for natural pressure release. This means you can enjoy a hearty meal in no time! Yes, you can use frozen beef. Just increase the cooking time by about 10 minutes. If the beef is in large chunks, it may take longer to cook. Make sure to check that it reaches the right temperature. This method saves you time if you forget to thaw the meat. If your stew tastes too salty, add more veggies or potatoes. They soak up some salt. You can also add a splash of vinegar or lemon juice. This helps balance the flavor. If it's still too salty, add water or broth to dilute it. Yes, you can make it ahead of time. Cook the stew, then let it cool. Store it in airtight containers. It stays good in the fridge for 3-4 days. You can also freeze it for up to 3 months. Reheat before serving, and enjoy! Absolutely! Use cornstarch instead of flour for thickening. Make sure to check that your beef broth is gluten-free. This way, you can enjoy a rich flavor without gluten. You won’t miss the traditional thickening methods at all! For a full recipe, check out the Hearty Instant Pot Beef Stew. In this blog post, we explored how to make a delicious Instant Pot beef stew. We covered main ingredients like beef and vegetables, plus optional items to enhance flavor. I shared step-by-step instructions for cooking, thickening, and storing your stew. Remember, you can adjust flavors and ingredients to fit your taste. Making beef stew is easy and can be done ahead of time. Enjoy your cooking journey and experiment with different variations to make it your own!](https://savorystride.com/wp-content/uploads/2025/07/4eb70415-c4b6-43db-bf2d-31d3ec08fe2e-768x768.webp)
Looking for a warm, hearty meal that’s quick to make? Our Savory Instant Pot Beef Stew is packed with rich flavors and tender beef that will please any palate. This easy recipe combines fresh vegetables and savory broth for a comforting dish you can whip up in no time. Ready to dive into this delicious stew? Let’s get started and transform dinner into a delightful experience!
Ingredients
Main Ingredients
– 2 pounds beef chuck, cut into 1-inch cubes
– 1 tablespoon olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 4 medium carrots, sliced
– 3 medium potatoes, diced
– 2 cups beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 bay leaf
– Salt and pepper to taste
These main ingredients create a hearty stew. I love using beef chuck because it becomes tender and flavorful. The onion and garlic add depth, while the carrots and potatoes provide sweetness and texture. The beef broth brings everything together, making it rich and satisfying.
Optional Ingredients
– 2 tablespoons cornstarch (optional, for thickening)
– Fresh parsley, chopped (for garnish)
I often use cornstarch to make the stew thicker. It gives a nice, creamy feel. Fresh parsley not only adds color but also a fresh taste. You can skip these if you prefer a lighter stew. If you want the full recipe, be sure to check it out!
Step-by-Step Instructions
Preparing the Beef
First, I turn on the Instant Pot and select “Sauté.” I add 1 tablespoon of olive oil. Once it heats, I add 2 pounds of beef chuck cut into 1-inch cubes. I sear the beef until it is browned on all sides. This takes about 5 to 7 minutes. After browning, I carefully remove the beef and set it aside in a bowl.
Sautéing Aromatics
Next, I keep the Instant Pot on. I add 1 large chopped onion and 2 cloves of minced garlic. I sauté them for about 2 to 3 minutes. They should become fragrant and translucent. Then, I deglaze the pot by adding a splash of the beef broth. I use a wooden spoon to scrape up any tasty bits stuck to the bottom.
Cooking the Stew
Now, I return the beef to the pot. I add the following ingredients:
– 4 medium sliced carrots
– 3 medium diced potatoes
– 2 cups beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 bay leaf
– Salt and pepper to taste
I stir everything together until well mixed. Then, I close the lid of the Instant Pot and set the steam release valve to “Sealing.” I select the “Manual” function and set it to cook for 35 minutes on high pressure.
Natural Pressure Release
Once the time is up, I let the Instant Pot naturally release pressure for 10 minutes. After that, I quickly release any remaining pressure by switching the valve to “Venting.”
Thickening the Stew (Optional)
If I want a thicker stew, I mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. I stir this slurry into the warm stew. Then, I set the pot to “Sauté” mode for an additional 5 minutes, stirring often. This helps thicken the stew nicely.
For the full recipe, check out the [Full Recipe].
Tips & Tricks
Best Practices for Flavor
Browning the beef properly is key. It adds rich flavor and color. Heat your Instant Pot, add oil, and sear the beef cubes until brown. This step takes about 5-7 minutes. Don’t rush it. If you skip this, you’ll miss out on great taste.
I recommend using homemade broth for the best flavor. Store-bought broth can work, but it often lacks depth. If you can, simmer beef bones and veggies for hours. This creates a tasty base for your stew.
Adjusting Consistency
If you want a thicker stew, use cornstarch. Mix it with cold water to make a slurry. Stir this into the stew while it is warm. Set the pot to “Sauté” mode and cook it for 5 minutes. This helps the stew thicken nicely.
If your stew is too thick, add a bit of broth or water. Stir well until you reach your desired consistency. Remember, it’s easier to add than to take away!
Enhancing Seasoning
To boost the flavor, consider adding herbs like bay leaves, thyme, or rosemary. Fresh herbs can also work well. They add brightness to the dish.
Balancing flavors is important too. A splash of vinegar or lemon juice can brighten up your stew. It helps cut through the richness. Adjust seasonings to fit your taste. Enjoy the process of making it your own!
Variations
Different Cuts of Meat
You can use different cuts of beef for your stew. Beef chuck is popular, but sirloin, brisket, or round are great too. Each cut gives a unique taste and texture. If you want a lighter option, try chicken or turkey. Both will absorb the stew’s flavors well. Pork also works nicely, offering a twist on the classic beef stew.
Vegetable Options
Adding seasonal vegetables makes your stew even better. Think about using squash in the fall or green beans in the summer. You can also toss in peas for sweetness. Want more protein? Add legumes or beans like lentils or chickpeas. They make the stew hearty and filling while boosting nutrition.
Serving Suggestions
Pair your stew with rice, crusty bread, or noodles. Each option complements the rich flavors of the stew. For a fun twist, try serving it over mashed potatoes. Garnish with fresh parsley for color and flavor. A sprinkle of cheese can add a creamy finish. If you like heat, a dash of hot sauce can spice things up nicely.
For the full recipe, check out the section above.
Storage Info
Refrigeration Guidelines
To store leftovers, let the stew cool first. Then, transfer it to an airtight container. This keeps it fresh. Use glass or plastic containers that seal well. They help lock in flavor and moisture.
Freezing Instructions
To freeze the stew, first let it cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When you want to eat it, thaw the stew overnight in the fridge. Reheat it on the stovetop or in the microwave until hot.
Shelf Life
In the fridge, the stew lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. Always check for signs of spoilage before eating. Enjoy your hearty Instant Pot beef stew! For the full recipe, see above.
FAQs
How long does it take to cook beef stew in an Instant Pot?
It takes about 1 hour total, including prep and cooking time. You need 15 minutes to prep the ingredients. The cooking time in the Instant Pot is 35 minutes. After cooking, allow 10 minutes for natural pressure release. This means you can enjoy a hearty meal in no time!
Can I use frozen beef in this recipe?
Yes, you can use frozen beef. Just increase the cooking time by about 10 minutes. If the beef is in large chunks, it may take longer to cook. Make sure to check that it reaches the right temperature. This method saves you time if you forget to thaw the meat.
What can I do if my beef stew is too salty?
If your stew tastes too salty, add more veggies or potatoes. They soak up some salt. You can also add a splash of vinegar or lemon juice. This helps balance the flavor. If it’s still too salty, add water or broth to dilute it.
Can I make Instant Pot Beef Stew ahead of time?
Yes, you can make it ahead of time. Cook the stew, then let it cool. Store it in airtight containers. It stays good in the fridge for 3-4 days. You can also freeze it for up to 3 months. Reheat before serving, and enjoy!
Is it possible to make this stew gluten-free?
Absolutely! Use cornstarch instead of flour for thickening. Make sure to check that your beef broth is gluten-free. This way, you can enjoy a rich flavor without gluten. You won’t miss the traditional thickening methods at all! For a full recipe, check out the Hearty Instant Pot Beef Stew.
In this blog post, we explored how to make a delicious Instant Pot beef stew. We covered main ingredients like beef and vegetables, plus optional items to enhance flavor. I shared step-by-step instructions for cooking, thickening, and storing your stew.
Remember, you can adjust flavors and ingredients to fit your taste. Making beef stew is easy and can be done ahead of time. Enjoy your cooking journey and experiment with different variations to make it your own!
![- 2 pounds beef chuck, cut into 1-inch cubes - 1 tablespoon olive oil - 1 large onion, chopped - 2 cloves garlic, minced - 4 medium carrots, sliced - 3 medium potatoes, diced - 2 cups beef broth - 1 tablespoon tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and pepper to taste These main ingredients create a hearty stew. I love using beef chuck because it becomes tender and flavorful. The onion and garlic add depth, while the carrots and potatoes provide sweetness and texture. The beef broth brings everything together, making it rich and satisfying. - 2 tablespoons cornstarch (optional, for thickening) - Fresh parsley, chopped (for garnish) I often use cornstarch to make the stew thicker. It gives a nice, creamy feel. Fresh parsley not only adds color but also a fresh taste. You can skip these if you prefer a lighter stew. If you want the full recipe, be sure to check it out! First, I turn on the Instant Pot and select “Sauté.” I add 1 tablespoon of olive oil. Once it heats, I add 2 pounds of beef chuck cut into 1-inch cubes. I sear the beef until it is browned on all sides. This takes about 5 to 7 minutes. After browning, I carefully remove the beef and set it aside in a bowl. Next, I keep the Instant Pot on. I add 1 large chopped onion and 2 cloves of minced garlic. I sauté them for about 2 to 3 minutes. They should become fragrant and translucent. Then, I deglaze the pot by adding a splash of the beef broth. I use a wooden spoon to scrape up any tasty bits stuck to the bottom. Now, I return the beef to the pot. I add the following ingredients: - 4 medium sliced carrots - 3 medium diced potatoes - 2 cups beef broth - 1 tablespoon tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and pepper to taste I stir everything together until well mixed. Then, I close the lid of the Instant Pot and set the steam release valve to “Sealing.” I select the “Manual” function and set it to cook for 35 minutes on high pressure. Once the time is up, I let the Instant Pot naturally release pressure for 10 minutes. After that, I quickly release any remaining pressure by switching the valve to “Venting.” If I want a thicker stew, I mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. I stir this slurry into the warm stew. Then, I set the pot to “Sauté” mode for an additional 5 minutes, stirring often. This helps thicken the stew nicely. For the full recipe, check out the [Full Recipe]. Browning the beef properly is key. It adds rich flavor and color. Heat your Instant Pot, add oil, and sear the beef cubes until brown. This step takes about 5-7 minutes. Don't rush it. If you skip this, you'll miss out on great taste. I recommend using homemade broth for the best flavor. Store-bought broth can work, but it often lacks depth. If you can, simmer beef bones and veggies for hours. This creates a tasty base for your stew. If you want a thicker stew, use cornstarch. Mix it with cold water to make a slurry. Stir this into the stew while it is warm. Set the pot to "Sauté" mode and cook it for 5 minutes. This helps the stew thicken nicely. If your stew is too thick, add a bit of broth or water. Stir well until you reach your desired consistency. Remember, it’s easier to add than to take away! To boost the flavor, consider adding herbs like bay leaves, thyme, or rosemary. Fresh herbs can also work well. They add brightness to the dish. Balancing flavors is important too. A splash of vinegar or lemon juice can brighten up your stew. It helps cut through the richness. Adjust seasonings to fit your taste. Enjoy the process of making it your own! {{image_2}} You can use different cuts of beef for your stew. Beef chuck is popular, but sirloin, brisket, or round are great too. Each cut gives a unique taste and texture. If you want a lighter option, try chicken or turkey. Both will absorb the stew's flavors well. Pork also works nicely, offering a twist on the classic beef stew. Adding seasonal vegetables makes your stew even better. Think about using squash in the fall or green beans in the summer. You can also toss in peas for sweetness. Want more protein? Add legumes or beans like lentils or chickpeas. They make the stew hearty and filling while boosting nutrition. Pair your stew with rice, crusty bread, or noodles. Each option complements the rich flavors of the stew. For a fun twist, try serving it over mashed potatoes. Garnish with fresh parsley for color and flavor. A sprinkle of cheese can add a creamy finish. If you like heat, a dash of hot sauce can spice things up nicely. For the full recipe, check out the section above. To store leftovers, let the stew cool first. Then, transfer it to an airtight container. This keeps it fresh. Use glass or plastic containers that seal well. They help lock in flavor and moisture. To freeze the stew, first let it cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When you want to eat it, thaw the stew overnight in the fridge. Reheat it on the stovetop or in the microwave until hot. In the fridge, the stew lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. Always check for signs of spoilage before eating. Enjoy your hearty Instant Pot beef stew! For the full recipe, see above. It takes about 1 hour total, including prep and cooking time. You need 15 minutes to prep the ingredients. The cooking time in the Instant Pot is 35 minutes. After cooking, allow 10 minutes for natural pressure release. This means you can enjoy a hearty meal in no time! Yes, you can use frozen beef. Just increase the cooking time by about 10 minutes. If the beef is in large chunks, it may take longer to cook. Make sure to check that it reaches the right temperature. This method saves you time if you forget to thaw the meat. If your stew tastes too salty, add more veggies or potatoes. They soak up some salt. You can also add a splash of vinegar or lemon juice. This helps balance the flavor. If it's still too salty, add water or broth to dilute it. Yes, you can make it ahead of time. Cook the stew, then let it cool. Store it in airtight containers. It stays good in the fridge for 3-4 days. You can also freeze it for up to 3 months. Reheat before serving, and enjoy! Absolutely! Use cornstarch instead of flour for thickening. Make sure to check that your beef broth is gluten-free. This way, you can enjoy a rich flavor without gluten. You won’t miss the traditional thickening methods at all! For a full recipe, check out the Hearty Instant Pot Beef Stew. In this blog post, we explored how to make a delicious Instant Pot beef stew. We covered main ingredients like beef and vegetables, plus optional items to enhance flavor. I shared step-by-step instructions for cooking, thickening, and storing your stew. Remember, you can adjust flavors and ingredients to fit your taste. Making beef stew is easy and can be done ahead of time. Enjoy your cooking journey and experiment with different variations to make it your own!](https://savorystride.com/wp-content/uploads/2025/07/4eb70415-c4b6-43db-bf2d-31d3ec08fe2e-250x250.webp)
