Go Back

Instant Pot Beef Stew Ready in Under an Hour

Instant Pot beef stew cooks beef chuck, potatoes, and vegetables under pressure for a hearty meal ready in under an hour. The beef turns fork-tender, and a quick cornstarch slurry thickens the savory broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless beef chuck cut into 3/4-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 yellow onion medium, diced
  • 2 celery ribs cut into 1/2-inch pieces
  • 3 carrots cut into 1-inch pieces
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1.5 lb Yukon gold potatoes cut into 1 1/2-inch pieces
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 cup frozen peas

Equipment

  • 1 6-quart Instant Pot

Method
 

  1. Season the beef with the salt and pepper.
  2. Set a 6-quart Instant Pot to Sauté on high and add the oil.
  3. Brown the beef in batches for 2 minutes per side.
  4. Transfer the browned beef to a plate.
  5. Add the onion, celery, and carrots to the pot and sauté for 3 minutes, stirring often.
  6. Add the garlic and tomato paste and cook for 30 seconds.
  7. Pour in the broth and Worcestershire sauce, scraping up the browned bits from the bottom of the pot.
  8. Stir in the thyme, bay leaf, potatoes, and beef.
  9. Lock the lid, set the valve to Sealing, and cook on High Pressure for 22 minutes.
  10. Let the pressure release naturally for 5 minutes, then carefully quick-release the remaining pressure.
  11. Check that the beef is fork-tender and the potatoes are easily pierced with a fork.
  12. Whisk the cornstarch with the cold water.
  13. Stir the cornstarch mixture into the stew with the peas.
  14. Set the Instant Pot to Sauté and simmer for 2 to 3 minutes, stirring, until the stew thickens and the peas are hot.
  15. Remove the bay leaf.

Notes

For the best browning, brown the beef in batches. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a gluten-free version, use certified gluten-free Worcestershire sauce.