Instant Pot Beef Stew is a quick and easy homemade dinner recipe with tender pieces of beef, soft potatoes, carrots and peas, smothered in a savory gravy.
Sear meat: Set the Instant Pot to Saute mode then add the oil. When the oil is hot, add one third of the beef stew meat in a single layer and allow it to brown. Do not turn or stir and allow to sear for about 5 minutes. Transfer browned meat to a bowl and continue with the remaining meat, cooking in two additional batches. Transfer to same bowl and set aside.
Cook onions: Add the onions and allow to brown on Saute mode for about 5 minutes, stirring only occasionally. Use a flat bottom wooden spoon to scrape the bottom of the pan while onions cook to release anything that stuck when searing the meat. Once browned, add minced garlic and tomato paste, stir, and allow to cook for an additional minute.
Pressure cook meat: Add browned meat and any juices from bowl along with Worcestershire sauce, salt, thyme and beef broth. Cover and lock lid. Set to high pressure for 10 minutes.
Pressure cook vegetables: Quick release pressure, then add the potatoes, carrots and peas. Lock lid, and cook on high pressure for another 10 minutes.
Thicken: When stew is done, quick release the pressure. Add a couple tablespoons of the hot broth to a cup and add cornstarch to the broth to make a slurry. Once all the cornstarch has dissolved, stir the slurry into the stew. The broth should thicken a bit and it will continue to thicken as it cools.
Serve: Taste, and add additional salt and some freshly ground pepper, if desired. Serve with some hot crusty buttered bread.
Notes
Prep ingredients in stages: Instead of preparing all of the ingredients before you begin cooking, prepare them as you cook to make the most efficient use of your time. While the meat is searing, chop the onion and mince the garlic. While the beef and broth are pressure cooking, chope the potatoes and carrots.
Thicken stew: If you prefer your beef stew extra thick, you can use a potato masher to mash up some of the vegetables.
Make ahead directions: Ingredients can either be chopped and measured ahead of time to make cooking easier, or the entire recipe can be made and then refrigerated to enjoy later.
Leftovers: Refrigerate in air-tight container and enjoy within 3-5 days. Beef stew freezes exceptionally well. To freeze, store in plastic quart sized containers, cool in refrigerator, and then freeze. Thaw in refrigerator before reheating.
Reheating beef stew:
Stovetop: reheat in pot on stove over low heat until heated through.
Microwave: at 50% power in one minute increments, stirring after each minute, until heated through.
Crockpot: heat on low and enjoy anytime after it is fully heated through.