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- 2 lbs beef chuck, cut into 1-inch cubes - 4 medium carrots, sliced - 3 medium potatoes, diced - 1 large onion, chopped - 3 cloves garlic, minced You need beef chuck for a hearty base. It gets tender and flavorful as it cooks. Next, add carrots for a sweet crunch. Potatoes give the stew body and soak up the broth. Onion and garlic build a rich flavor foundation. - 2 cups beef broth - 1 cup diced tomatoes (canned or fresh) - 2 tablespoons tomato paste - 1 tablespoon Worcestershire sauce Beef broth adds depth to the stew. Use diced tomatoes for a touch of acidity. Tomato paste thickens the stew and deepens the taste. Worcestershire sauce brings a savory element that ties it all together. - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped (for garnish) Herbs and spices make the stew pop. Dried thyme adds an earthy note. Smoked paprika gives a hint of warmth. Season with salt and pepper to bring out all the flavors. Finally, fresh parsley adds a bright touch when serving. First, set your Instant Pot to “Sauté” mode. Add two tablespoons of vegetable oil. Wait until the oil is hot. Then, add the beef cubes. Brown them on all sides for about 5-7 minutes. This step adds great flavor. Once browned, remove the beef and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté them for 2-3 minutes until they soften. Then, stir in the tomato paste and cook for one more minute. Next, add the diced tomatoes, beef broth, Worcestershire sauce, dried thyme, and smoked paprika. Return the browned beef to the pot. Season it all with salt and pepper. Now, layer the sliced carrots and diced potatoes on top. Do not stir; this keeps the veggies intact. Close the Instant Pot lid. Ensure the valve is set to Sealing. Select the “Pressure Cook” setting and set the timer for 35 minutes. Once the time is up, let it naturally release for 10 minutes. After that, switch the valve to Venting to release any remaining pressure. If you want a thicker stew, set it back to “Sauté” mode. Stir in the cornstarch mixture and cook for an extra 5 minutes. Adjust seasoning if needed. Finally, garnish with fresh parsley and serve hot. To get great flavor, start by browning the beef. Use the “Sauté” mode for this. Heat 2 tablespoons of vegetable oil in the pot. Add the beef cubes in batches. Brown them on all sides, about 5-7 minutes. This adds depth to the stew. Seasoning is also key. Use salt and pepper early in the cooking process. Add dried thyme and smoked paprika for warmth and aroma. The combination of these spices truly enhances the dish. Cleaning the Instant Pot can be easy. First, unplug the pot and let it cool. Remove the inner pot and wash it with warm soapy water. A soft sponge works best. For stubborn stains, soak it for a bit. The lid should be washed too. Remove the silicone ring and wash it separately. You can also wipe the outer part of the pot with a damp cloth. Make sure everything dries before storing. You can boost the stew's nutrition by adding more vegetables. Consider green beans, peas, or bell peppers. They add color and extra vitamins. If you want a low-carb option, substitute potatoes with cauliflower. This keeps the stew hearty while reducing carbs. You can also use lean cuts of beef or even chicken for a healthier twist. {{image_2}} You can switch out beef for chicken or pork. Chicken thighs work well in a stew. They stay juicy and tender. Use about 2 pounds of chicken, cut into chunks. Pork shoulder is another great choice. It has rich flavor and shreds easily. Just follow the same steps in the recipe. Adjust cooking time to 25 minutes for chicken. For pork, keep it at 35 minutes. Making a meatless version is easy and tasty. Use hearty vegetables like mushrooms and lentils. Replace beef with 2 cups of cooked lentils. Add more veggies, like zucchini and bell peppers. Use vegetable broth instead of beef broth. This change keeps the stew rich and filling. You can still use all the spices for flavor. Cook the stew just like the meat version, but for 20 minutes. You can add spices for a global twist. For a Moroccan flavor, try adding cumin and cinnamon. Toss in some chickpeas for extra protein. For a Mexican flair, use chili powder and corn. You can also add a splash of lime juice before serving. If you want an Italian touch, add oregano and fresh basil. These simple swaps make the stew fun and new. Enjoy creating your own unique flavors! You can store your Instant Pot beef stew in the fridge for up to 3 days. Make sure to let it cool first. Place it in an airtight container to keep it fresh. This helps 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 before sealing. Label the bags with the date. You can store it in the freezer for up to 3 months. When ready to eat, just thaw it in the fridge overnight. To reheat your stew, place it in a pot on low heat. Stir it often to prevent sticking. You can add a splash of beef broth if it seems thick. Another option is to use the microwave. Heat it in short bursts, stirring in between. This helps keep the flavor intact. Enjoy your warm, hearty meal! Yes, you can make Instant Pot Beef Stew in advance. I often prepare it a day ahead. This stew tastes even better after resting overnight. The flavors blend well, making each bite rich and savory. Store the stew in an airtight container in the fridge. It will stay fresh for about three days. When you are ready to eat, reheat it on the stove or in the microwave. If the stew thickens too much, add a bit of beef broth when you heat it. This keeps it tasty and warm. To make your Instant Pot Beef Stew thicker, you have a couple of options. One easy tip is to stir in a cornstarch mixture at the end. Mix two tablespoons of cornstarch with two tablespoons of water. After cooking, switch your Instant Pot back to "Sauté" mode. Stir in the cornstarch mix and cook for about five minutes. This will help thicken the stew nicely. If you want a more rustic approach, you can mash some of the potatoes right in the pot. This adds body and creaminess without needing extra ingredients. You have many great options to serve with your Instant Pot Beef Stew. Fresh bread is a classic choice. A nice crusty loaf is perfect for dipping. You can also pair it with a side salad for a lighter touch. A simple green salad with a vinaigrette works well. If you want to add more carbs, consider serving it with mashed potatoes or rice. Both absorb the stew's flavors and make your meal hearty. Enjoy your stew with these sides for a complete meal! This blog post covered everything you need to make a tasty Instant Pot beef stew. We looked at the main ingredients like beef, veggies, and broth. Then, I shared step-by-step instructions for cooking. You also learned tips for great flavor and quick cleanup. In the end, the stew can suit any taste with swaps for meat or added spices. Keep your stew fresh with smart storage methods. Try these ideas today for a warm, hearty meal that your loved ones will enjoy.

Instant Pot Beef Stew

Discover the ultimate Savory Instant Pot Beef Stew recipe that will warm your heart and delight your taste buds. With tender beef and hearty vegetables, this dish is both comforting and easy to prepare. Perfect for a family dinner, it showcases rich flavors and requires minimal effort. Ready in just an hour, this stew is sure to become a favorite. Click through to explore this delicious recipe and get cooking tonight!
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

4 medium carrots, sliced

3 medium potatoes, diced

1 large onion, chopped

3 cloves garlic, minced

2 cups beef broth

1 cup diced tomatoes (canned or fresh)

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons vegetable oil

2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions
 

Set the Instant Pot to the “Sauté” mode and add the vegetable oil.

    Once hot, add the beef cubes in batches, browning on all sides (about 5-7 minutes). Remove and set aside.

      In the same pot, add the chopped onion and garlic, sautéing for 2-3 minutes until softened.

        Stir in the tomato paste and cook for an additional minute, ensuring it’s well incorporated.

          Add the diced tomatoes, beef broth, Worcestershire sauce, thyme, smoked paprika, and the browned beef back into the pot. Season with salt and pepper to taste.

            Layer the sliced carrots and diced potatoes on top of the beef mixture (do not stir). This helps to keep the veggies intact.

              Close the Instant Pot lid, making sure the valve is set to Sealing. Select the “Pressure Cook” or “Manual” setting, and set the timer for 35 minutes.

                Once the cooking time is complete, allow a natural release for 10 minutes, then carefully switch the valve to Venting to release any remaining pressure.

                  If you desire a thicker stew, switch back to “Sauté” mode, stir in the cornstarch mixture, and cook for an additional 5 minutes until thickened.

                    Adjust seasoning if necessary, garnish with fresh parsley, and serve hot.

                      Prep Time: 15 min | Total Time: 1 hour | Servings: 6