Instant Pot Beef Stew

Warm yourself up this season with a Cozy Instant Pot Beef Stew that's perfect for chilly nights! This hearty recipe combines tender beef chuck and fresh vegetables cooked to perfection in no time, thanks to the Instant Pot. Packed with rich flavors and comforting aromas, it’s an ideal meal to share with loved ones. Discover how to create this classic comfort food with simple steps that everyone can follow. #InstantPot #BeefStew #ComfortFood #HomeCooking #CozyMeals #FamilyDinner #SavoryDelights

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Ingredients

2 pounds beef chuck, cut into 1-inch cubes

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

4 medium carrots, sliced

3 medium potatoes, diced (preferably Yukon Gold)

2 stalks celery, sliced

1 cup green peas (fresh or frozen)

4 cups beef broth

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper to taste

2 tablespoons cornstarch (optional, for thickening)

Fresh parsley, chopped for garnish

Instructions

Sear the Beef: Set the Instant Pot to 'Sauté' mode. Add olive oil and allow it to heat. Once hot, add the beef cubes in batches, seasoning with salt and pepper, and sear until browned on all sides. Remove and set aside.

Sauté Aromatics: In the same pot, add chopped onion and minced garlic. Sauté for about 2-3 minutes until fragrant and translucent.

Deglaze the Pot: Pour a splash of beef broth into the pot and scrape any browned bits from the bottom to prevent burning. This adds great flavor to your stew.

Add Ingredients: Add the seared beef back into the pot, followed by the carrots, potatoes, celery, peas, remaining beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and the bay leaf. Stir well to combine.

Pressure Cook: Close the lid, ensure the valve is set to 'Sealing,' and set the Instant Pot to 'Pressure Cook' (or 'Manual') on high for 35 minutes.

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

Thicken (Optional): If you prefer a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Set the Instant Pot back to 'Sauté' mode and add the slurry, stirring continuously until the stew thickens.

Serve: Remove the bay leaf. Taste and adjust seasoning if necessary. Serve hot, garnished with freshly chopped parsley.

Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 6