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Instant Pot Beef Stew
Make the best Instant Pot beef stew! Filled with bites of tender beef, veggies, and potatoes, cooked in rich gravy with savory herbs. It's perfect for weeknights!
👥 6 Servings⏱️ Prep & Cook: 2h 5m⏳ Prep: 15 min🔥 Cook: 1h 50m👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- pan
📝 Preparation Steps
1
Season the beef with salt and pepper on all sides and set aside.
2
Add the olive oil to the instant pot and set to saute mode. Working in batches, brown the meat pieces by cooking for ⏱️ 2-3 minutes on each side. Once all the meat is browned, remove it to a dish and set aside.
olive oil2 tablespoons
3
If the oil has cooked away, add another tablespoon then add the onions to the hot oil and cook until softened, about ⏱️ 5 minutes.
4
Add the garlic and cook stirring constantly until ⏱️ 1 minute more.
garlic, minced3 cloves
5
Pour 1/2 cup of broth into the instant pot and use a spoon to deglaze the pan.
6
Press cancel on the instant pot.
7
Add the remaining broth, Worcestershire sauce, and tomato sauce. Stir to combine.
Worcestershire sauce2 tablespoonstomato sauce8 ounces
8
Then add the cooked beef, potatoes, carrots, thyme, rosemary, and bay leaves to the pot.
potatoes, cut into 1- inch pieces1 poundcarrots, peeled and cut into 1- inch pieces1 poundfresh thyme1 teaspoonfresh rosemary1 teaspoonbay leaves2
9
Place the lid on and set to the sealing position.
10
Cook on manual high for ⏱️ 35 minutes. Once the cooking time has elapsed, allow the pressure to naturally release for ⏱️ 10 minutes. Then release the sealing valve.
11
Turn on the saute mode again. Make a slurry of the starch and 4 tablespoons of water. Open the lid of the instant pot and stir in the starch until the sauce thickens. Press cancel.
12
Stir in the frozen peas. Replace the lid and allow the stew to sit for about ⏱️ 5 minutes to warm the peas.
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