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Bowl of hearty stew with carrots and potatoes and a slice of bread, similar to an instant pot beef stew recipe
Chef Emma

Instant Pot Beef Stew

Chuck seared on the Sauté setting, deglazed with red wine, pressure cooked 35 minutes, then finished with potatoes, carrots and celery and thickened into a glossy gravy.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2 1/2 lb boneless chuck roast 1.1 kg, trimmed and cut into 1 1/2-inch cubes
  • 1 1/2 tsp Diamond Crystal kosher salt or 3/4 tsp table salt
  • 1/2 tsp black pepper
  • 2 tbsp neutral oil
Stew base
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1/2 cup dry red wine 120 ml, or more beef broth
  • 2 cups low-sodium beef broth 480 ml
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
Vegetables and finish
  • 1 1/2 lb Yukon Gold potatoes 680 g, cut into 1 1/2-inch chunks
  • 4 medium carrots about 280 g, cut into 1-inch pieces
  • 2 ribs celery cut into 1-inch pieces
  • 3 tbsp cornstarch mixed with 3 tbsp cold water
  • 1 cup frozen peas 140 g, optional
  • fresh parsley chopped, to serve

Equipment

  • 6-quart Instant Pot or electric pressure cooker
  • Flat-edged wooden spoon
  • Tongs

Method
 

  1. Pat the beef very dry and toss with the salt and pepper.
  2. Select Sauté on More/High and heat 1 tbsp oil until Hot. Sear half the beef 3 to 4 minutes, turning once, until deeply browned. Move to a plate and repeat with the remaining oil and beef.
  3. Set Sauté to Normal. Cook the onion 3 to 4 minutes, then stir in the garlic and tomato paste for 1 minute.
  4. Pour in the wine and scrape the bottom completely clean of browned bits. Let it bubble 1 minute.
  5. Add the broth, Worcestershire, thyme and bay leaves. Return the beef and juices and press it down into the liquid.
  6. Press Cancel, lock the lid, set the valve to Sealing and cook on High Pressure 35 minutes. Let the pressure release naturally 15 minutes, then vent the rest.
  7. Add the potatoes, carrots and celery. Lock the lid and cook on High Pressure 4 minutes, then quick release.
  8. Remove the bay leaves. Select Sauté, bring to a simmer, stir in the cornstarch slurry and simmer 1 to 2 minutes until thickened.
  9. Stir in the peas, press Cancel and let them warm 2 minutes. Season to taste and sprinkle with parsley.

Notes

Cube size sets the time: 3/4- to 1-inch cubes need 20 to 25 minutes, 2-inch cubes 40 to 45 minutes. To cook everything together, cut potatoes and carrots to 2 inches and cook 30 minutes with a 15-minute natural release (vegetables will be very soft). Never add flour or cornstarch before pressure cooking, or the pot may show BURN. Beef is safe at 145°F but needs to cook far past that to turn tender. Refrigerate leftovers within 2 hours for 3 to 4 days and reheat to 165°F. Calories are an estimate per serving, with peas and without bread or sides, from USDA FoodData Central values.