Description
This hearty Instant Pot Beef Stew is a comforting and flavorful one-pot meal perfect for any day of the week. Tender beef, baby carrots, red potatoes, and a rich broth come together quickly using the Instant Pot, making a classic stew with minimal effort and maximum taste.
Ingredients
Scale
Beef and Seasonings
- 2 pounds beef stew meat, cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 6 oz can tomato paste
- 32 oz beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried parsley
- 1 teaspoon oregano
Vegetables
- 2 cups baby carrots
- 4-5 small red potatoes, cut into bite-sized pieces (about 3 cups)
- 1 cup frozen peas
- 1 cup frozen corn
Thickening Mixture
- 1/4 cup flour
- 1/4 cup water
Instructions
- Prepare Ingredients: Gather all ingredients and cut the beef stew meat into bite-sized pieces. Finely chop the onion and mince the garlic.
- Combine in Instant Pot: Place the beef, salt, pepper, onion, garlic, tomato paste, beef broth, Worcestershire sauce, baby carrots, red potatoes, dried parsley, and oregano into the Instant Pot. Stir well until all ingredients are combined evenly.
- Seal and Set Pressure: Close the Instant Pot lid and ensure the valve is set to sealing. Select the Meat/Stew function which cooks at high pressure for 35 minutes.
- Natural Pressure Release: After the cooking time ends, let the Instant Pot sit undisturbed for 12 minutes to allow natural pressure release.
- Quick Release Pressure: Carefully move the valve to venting to release any remaining pressure. Open the lid once fully depressurized.
- Add Peas, Corn, and Thicken: Stir in the frozen peas, frozen corn, and the flour-water mixture. Continue to cook with the Instant Pot on sauté mode or warm setting, stirring gently for 3-5 minutes until the stew thickens slightly and the vegetables are warmed through.
Notes
- You can substitute frozen mixed vegetables instead of peas and corn if preferred.
- For a gluten-free version, use cornstarch or a gluten-free flour blend for thickening.
- The stew can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Allowing the natural pressure release for 12 minutes helps keep the beef tender and juicy.
- If you prefer a thicker stew, increase the flour quantity or simmer longer after adding the thickener.
