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Instant Pot Beef Stew

Fork-tender beef and hearty vegetables in a rich, savory broth, all made fast in the Instant Pot. In about 70 minutes you get the deep flavor of a stew that tastes like it simmered all day.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 carrots, sliced
  • 3 potatoes, cubed
  • 2 celery stalks, sliced
  • 3 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 1 tsp dried thyme
  • 1 bay leaf
  • salt and black pepper to taste
  • 2 tbsp cornstarch mixed with 2 tbsp water, optional for thickening
  • 2 tbsp fresh parsley, chopped for garnish

Method
 

  1. Season the beef cubes with salt and pepper, then toss them with the flour until lightly coated.
  2. Set the Instant Pot to Saute and heat the olive oil. Brown the beef in 2-3 batches, about 2 minutes per side, then remove to a plate.
  3. Add the onion to the pot and cook for 3 minutes until softened, then stir in the garlic for 30 seconds.
  4. Pour in a splash of the beef broth and scrape up any browned bits stuck to the bottom of the pot.
  5. Return the beef to the pot along with the carrots, potatoes, celery, remaining beef broth, tomato paste, balsamic vinegar, thyme, and bay leaf. Stir to combine.
  6. Lock the lid, set the valve to sealing, and cook on Manual or Pressure Cook at high pressure for 35 minutes.
  7. Let the pressure release naturally for 10 minutes, then carefully turn the valve to release any remaining pressure.
  8. Remove the bay leaf. For a thicker stew, set the pot to Saute, stir in the cornstarch slurry, and simmer for 3-5 minutes until thickened.
  9. Taste and adjust the seasoning, then garnish with fresh parsley and serve hot.

Notes

Chuck roast is worth seeking out over leaner cuts, since its connective tissue is what breaks down into that fall-apart tenderness under pressure. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. This recipe is completely alcohol-free and halal-friendly by design, using beef broth and balsamic vinegar in place of wine.