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Instant Pot Beef Stew

Name: Instant Pot Beef Stew
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Ingredients: 2 lb beef chuck roast (cut into 1½-inch cubes); 1 1/2 lb Yukon Gold potatoes (cut into 1-inch chunks); 4 whole carrots (peeled, cut into 1-inch pieces); 3 stalks celery (cut into ½-inch pieces); 1 large yellow onion (diced); 4 cloves garlic (minced); 2 cup beef broth; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 2 tbsp olive oil; 1 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 2 pieces bay leaves; 1 cup frozen peas

Rich, hearty, fall-apart tender. Tastes like it simmered all day. Done in an hour.

Prep 15 minCook 45 minTotal 1 hrServes 6Cost $3.00/serving★ 4.9(456)

Servings

Est. total: $18.00 · $3.00/serving

Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.

Ingredients

2 lb beef chuck roast (cut into 1½-inch cubes)
1 1/2 lb Yukon Gold potatoes (cut into 1-inch chunks)
4 whole carrots (peeled, cut into 1-inch pieces)
3 stalks celery (cut into ½-inch pieces)
1 large yellow onion (diced)
4 cloves garlic (minced)
2 cup beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tbsp olive oil
1 1/2 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
2 pieces bay leaves
1 cup frozen peas

Instructions

1
Season beef cubes generously with salt and pepper. Set Instant Pot to Sauté mode. Add olive oil. Brown beef in batches, about 2-3 minutes per side. Don't crowd the pot. Remove and set aside.
2 lb beef chuck roast2 tbsp olive oil1 tsp salt1/2 tsp black pepper
Browning creates flavor. Don't skip it. Don't steam the meat by overcrowding.
2
Add onion, garlic, and celery. Sauté 3 minutes until softened. Add tomato paste and stir 1 minute.
1 large yellow onion4 cloves garlic3 stalks celery2 tbsp tomato paste
3
Pour in beef broth and Worcestershire sauce. Scrape up all the brown bits from the bottom — that's pure flavor, and it prevents a burn warning.
2 cup beef broth1 tbsp Worcestershire sauce
Deglaze thoroughly. Brown bits stuck to the bottom = Instant Pot burn error.
4
Return beef to pot. Add potatoes, carrots, thyme, remaining salt, and bay leaves. Lock lid, set valve to Sealing. Pressure Cook on High for 35 minutes.
1 1/2 lb Yukon Gold potatoes4 whole carrots1 tsp dried thyme1/2 tsp salt2 pieces bay leaves
5
Natural release for 10 minutes, then quick release remaining pressure. Remove bay leaves. Stir in frozen peas — residual heat cooks them in 2 minutes.
1 cup frozen peas
6
Taste and adjust salt. Serve in deep bowls with crusty bread for sopping.

Pairs With

🍷Cabernet Sauvignon$$

California or Chilean Cab, medium-bodied

Bold tannins and dark fruit match the rich beef and herbs

🍺Brown Ale$

English-style brown ale, nutty and malty

Malty sweetness complements the caramelized beef

🍸Hot Toddy$

Bourbon, honey, lemon, hot water

Warm, soothing, perfect for the same cold nights that call for stew

Nutrition

Calories

Proteing

Carbsg

Fatg

Per serving. Estimated values. Not a substitute for professional dietary advice.

Tips

•Chuck roast is the best cut for stew — it has enough fat and connective tissue to stay moist under pressure.
•Make it a day ahead. Stew always tastes better the next day.

Substitutions

beef chuck roast → stew meat (pre-cut, but chuck is superior)
Yukon Gold potatoes → red potatoes hold up equally well
frozen peas → green beans, cut into 1-inch pieces
beef broth → low-sodium beef broth + splash of red wine

Leftovers

Keeps 5 days refrigerated, 3 months frozen. Reheat gently on stovetop with a splash of broth.

Leftover Ideas

Pour over egg noodlesSpoon into a pie crust for beef pot pieServe over mashed potatoes

Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.

Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.

Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.

Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.