Save A hearty, comforting stew featuring tender beef and a medley of nutritious root vegetables, all cooked quickly and effortlessly in the Instant Pot. Perfect for an easy, affordable family meal.
I first made this Instant Pot beef stew on a chilly evening and everyone appreciated how quickly it came together without compromising on flavor. Browning the beef before pressure cooking adds depth, and my kids always request extra carrots in theirs.
Ingredients
- Beef chuck or stewing beef: 2 lbs (900 g), cut into 1½-inch cubes
- Carrots: 3 medium, peeled and cut into 1-inch pieces
- Parsnips: 2, peeled and cut into 1-inch pieces
- Potatoes: 2 medium, peeled and cubed
- Onion: 1 large, chopped
- Celery: 2 stalks, sliced
- Garlic: 3 cloves, minced
- Beef broth: 3 cups (700 ml), low sodium preferred
- Diced tomatoes: 1 (14 oz / 400 g) can, with juice
- Tomato paste: 2 tbsp
- Vegetable oil: 2 tbsp
- Salt: 2 tsp (or to taste)
- Black pepper: 1 tsp, freshly ground
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Bay leaves: 2
- Cornstarch (optional): 2 tbsp, for slurry
- Cold water (optional): 2 tbsp, for slurry
- Fresh parsley (optional): 2 tbsp, chopped for garnish
Instructions
- Sauté beef:
- Set the Instant Pot to Sauté mode. Add oil and brown the beef cubes in batches, about 3–4 minutes per batch. Transfer browned beef to a plate.
- Sauté vegetables:
- Add onion, celery, and garlic to the pot. Sauté for 2–3 minutes until softened.
- Add tomato paste:
- Stir in tomato paste and cook for 1 minute.
- Combine and deglaze:
- Return beef to the pot. Add carrots, parsnips, potatoes, diced tomatoes with juice, beef broth, thyme, rosemary, bay leaves, salt, and pepper. Stir well, scraping the bottom to deglaze any browned bits.
- Pressure cook:
- Lock the Instant Pot lid and set valve to Sealing. Cook on Manual/Pressure Cook at high pressure for 35 minutes.
- Release pressure:
- Allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
- Thicken stew (optional):
- For a thicker stew, mix cornstarch and cold water to make a slurry. Set Instant Pot to Sauté, stir in slurry, and simmer for 2–3 minutes until thickened.
- Finish and serve:
- Remove bay leaves. Adjust seasoning to taste. Serve hot, garnished with chopped parsley if desired.
Save We love sharing this meal at our family table, especially on cold nights when we gather and enjoy comfort food together. My son likes helping to measure out the vegetables and toss them into the pot.
Required Tools
6-quart (or larger) Instant Pot, cutting board, chefs knife, wooden spoon, ladle, small bowl (for slurry, optional)
Allergen Information
Contains no common allergens. If using store-bought broth or tomato paste, verify labels for allergens or gluten traces.
Nutritional Information (per serving)
Calories: 385. Total Fat: 15 g. Carbohydrates: 28 g. Protein: 34 g.
Save This beef stew makes delicious leftovers, with flavors deepening overnight. Serve with crusty bread for a truly satisfying dinner.
Recipe FAQs
- → Can I substitute vegetables in this stew?
Yes, root vegetables like turnips or rutabaga are great alternatives to parsnips and can add unique flavors while keeping the stew hearty.
- → How do I thicken the stew if it's too thin?
Prepare a slurry by mixing cornstarch with cold water, then stir it into the hot stew while sautéing in the Instant Pot until it thickens.
- → What cut of beef works best?
Beef chuck or stewing beef cut into 1½-inch cubes tenderizes well and holds up nicely during pressure cooking.
- → Is it possible to enhance the flavor further?
Adding a splash of red wine with the broth enriches the depth and complexity of the stew’s flavor.
- → How do I safely release pressure after cooking?
Allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure to avoid sudden steam bursts.