Make the BEST Instant Pot beef stew with tender beef and hearty vegetables in a rich, flavorful, herby sauce. All the flavor of day-long simmering, but in a fraction of the time!
If it isn't already, cut the beef down into 1-inch cubes, removing any excess fat.
Roughly chop the garlic (or mince it for more robust flavor), dice the onion, and chop the potatoes and carrots into 1 ½-2-inch pieces.
Set the Instant Pot to the sauté method and add the olive oil. Once hot, add the beef and sear until brown on all sides (1-2 minutes per side).
Add the onion, garlic, spices, Worcestershire sauce, and sauté for a few minutes until fragrant.
Pressure cook the beef stew
Add the broth and use a spatula to scrape the bottom of the pot to get all the flavor into the liquid. Then add the tomato sauce, carrots, and potatoes.
Close the lid and turn the steam valve to the sealing position, then cook the beef stew on manual HIGH pressure for 35 minutes.
Once ready, allow the pressure to naturally release for 10 minutes before carefully (using the back of a wooden spoon or a kitchen towel) opening the vent knob to release the remaining pressure.
To thicken the stew
The starches in the potato and the cooking time will naturally thicken the beef stew. However, if you prefer it thicker, prepare a cornstarch slurry by combining the starch and water into a lump-free paste/slurry. Pour that into the stew and return it to sauté mode, stirring constantly until thickened (3-5 minutes).Other ways to thicken beef stew include mashing or pureeing some vegetables or using flour instead of cornstarch.
Notes
Use the right meat: Avoid already tender, flavorful cuts when stewing beef. Instead, use tough meat with lots of connective tissue. The pressure cooker will break those down to transform the meat into tender, flavorful morsels.
Brown the meat: This step only takes a few minutes but adds a ton of flavor depth for a richer stew.
Deglaze the Instant Pot: After browning the meat and sautéing the veg/aromatics, flavor/browned bits are usually stuck to the bottom of the pot. Using the beef broth, pour a little into the pot and use a wooden spoon or spatula to scrape up all the brown bits to get all the flavor in the stew. It also helps prevent the "burn notice."
Adjust the cooking time: For 1-inch pieces of beef chuck, the cooking time is around 35 minutes. However, if you’re using larger or tougher (or both) cuts, you may need to increase the time slightly.
To avoid mushy vegetables: Pressure cook the beef first to 90% done, then add the vegetables and pressure cook with the vegetables for 5-7 minutes.
Adjust to taste: Taste and adjust any seasonings/flavorings (including Worcestershire, salt, etc.).
To make it in advance: Chop the ingredients, brown the beef, and even par-cook the veggies 1-2 days in advance, then throw in the Instant Pot with the remaining ingredients when needed.
Optional add-ins and variations:
Red wine: Replace between 1 and 2 cups of the broth with a dry red wine (like Merlot or Cabernet) for a super-rich beef stew. Use the wine to deglaze the pot, allowing it to cook off for a few minutes before adding the broth.
Acidic ingredients: Add just a little lemon juice, lime juice, or apple cider vinegar before serving for bright flavor and to bring all the flavors alive.
Bay leaves: 1-2 for extra depth.
Butter: Stir in a little cold butter when serving for a silky-smooth, buttery flavor.
Other veggies: i.e., parsnips, winter squash, turnip, swede, celery, green beans, mushrooms (fresh or dried), peas (added at the end), etc.
Greens: Chard, collard greens, or spinach can be added at the end (then return the lid for several minutes) for a nutrient boost.
Pulses: Increase the protein and fiber with a can (or two) of white beans, pinto beans, kidney beans, or lentils.