The aroma of a bubbling pot of Instant Pot Beef Stew wafts through the air, wrapping you in a warm embrace like your favorite blanket on a chilly evening. Imagine tender chunks of beef swimming in a rich broth with carrots and potatoes, creating a symphony of flavors that dance on your tongue. It’s the kind of meal that whispers comfort and nostalgia.
Flashback to family gatherings where my aunt’s famous stew was a staple. With each spoonful, laughter echoed around the table as we shared stories over this hearty dish. The anticipation of the first bite would build as we inhaled the savory scent wafting from the kitchen—truly an experience to cherish.
Why You'll Love This Recipe
- This Instant Pot Beef Stew is not only easy to prepare but also bursts with rich flavors that will warm your soul.
- You can customize it with your favorite veggies or herbs for added flair.
- Its visual appeal is off the charts with vibrant colors from fresh ingredients.
- Perfect for cozy dinners or meal prep throughout the week.
There’s nothing quite like the joy on my family’s faces when I serve this dish; it feels like home every time.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Beef Chuck Roast: Choose well-marbled cuts for maximum tenderness and flavor; about 2-3 pounds works beautifully.
- Carrots: Fresh, vibrant carrots add sweetness and color; slice them into thick rounds for better texture.
- Potatoes: Yukon Gold or Russet potatoes hold their shape well; cut into large cubes for even cooking.
- Onions: Sweet or yellow onions work best; they add depth to the stew’s flavor profile.
- Garlic: Fresh garlic cloves enhance flavor; mince them finely for an aromatic boost.
- Beef Broth: Use low-sodium broth to control saltiness; homemade or store-bought both work fine.
- Tomato Paste: Adds richness and umami; don’t skip it if you want robust flavor.
- Bay Leaves: A couple of bay leaves infuse herbal notes during cooking; remember to remove them before serving.
- Dried Thyme: This herb complements beef perfectly; use about one teaspoon for enhanced taste.
- Pepper and Salt: Season generously to enhance all those wonderful flavors; adjust according to taste.
- Olive Oil: A splash for sautéing vegetables adds richness without overpowering other flavors.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Sautéing the Aromatics: Heat your Instant Pot using the sauté setting until hot. Add olive oil followed by chopped onions and minced garlic. Sauté until fragrant and onions become translucent—around 3-5 minutes is ideal.
Browning the Beef: Cut your beef chuck into bite-sized pieces and sprinkle with salt and pepper. Add it to the pot and brown on all sides until golden—about 5-7 minutes gives that delicious crust.
Add Veggies and Liquid Ingredients: Toss in those gorgeous carrots and potatoes along with tomato paste, beef broth, bay leaves, and thyme. Stir everything together while inhaling those glorious aromas filling your kitchen.
Cooking Under Pressure: Close the lid securely on your Instant Pot. Set it to cook on high pressure for 35 minutes. Just imagine how good that will smell!
Naturally Release Pressure : After cooking time is up, allow pressure to release naturally for about 10 minutes before carefully turning the valve to release any remaining steam.
Final Touches Before Serving : Once safe to open, remove bay leaves and give your stew a gentle stir. Taste it—adjust seasoning if needed—and bask in its glorious warmth before serving up generous bowls!
Now you have yourself one fantastic bowl of Instant Pot Beef Stew! Enjoy every flavorful spoonful while basking in its comforting embrace—it truly is hard not to go back for seconds!
You Must Know
- When making Instant Pot Beef Stew, always use marbled chuck roast for tenderness.
- Searing the beef first enhances rich flavors, while fresh herbs elevate aroma and taste.
- Don’t rush; let it simmer to build deep, comforting flavors.
Perfecting the Cooking Process
First, sear the beef until browned, then sauté the onions and garlic. Add vegetables and broth before sealing the lid to lock in flavor. Finally, let it cook for 35 minutes on high pressure.
Add Your Touch
Feel free to swap carrots for parsnips or add a splash of balsamic vinegar for a tangy twist. Fresh thyme or rosemary can also enhance the aromatic profile of your stew.
Storing & Reheating
Store leftover stew in an airtight container in the fridge for up to three days. Reheat gently on the stovetop over low heat to preserve flavor and texture.
Chef's Helpful Tips
- Use a meat thermometer to ensure your beef is cooked perfectly tender but not overdone.
- Letting the stew rest after cooking allows flavors to meld beautifully.
- Adjust seasoning before serving for that final touch of magic.
Cooking my first Instant Pot Beef Stew was a game changer! The compliments from my family still echo—who knew stews could be this easy?
FAQ
What cuts of beef are best for Instant Pot Beef Stew?
Chuck roast is ideal due to its marbling, which ensures tenderness after cooking.
Can I make this recipe gluten-free?
Absolutely! Just use gluten-free broth and ensure all seasonings are gluten-free.
How do I thicken my beef stew?
To thicken your stew, mix cornstarch with cold water and stir it into the pot during the last few minutes of cooking.
Instant Pot Beef Stew
Instant Pot Beef Stew is a comforting dish featuring tender beef and hearty vegetables simmered in a rich broth, perfect for warming up chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 4 medium carrots, sliced into thick rounds
- 3 medium Yukon Gold potatoes, cut into large cubes
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat the Instant Pot on the sauté setting. Add olive oil, then add onions and garlic; sauté until fragrant (3-5 minutes).
- Season beef with salt and pepper. Add to the pot and brown on all sides (about 5-7 minutes).
- Stir in carrots, potatoes, tomato paste, beef broth, bay leaves, and thyme.
- Secure the lid on the Instant Pot and cook on high pressure for 35 minutes.
- Allow pressure to release naturally for about 10 minutes before carefully releasing any remaining steam.
- Remove bay leaves, adjust seasoning if needed, and serve hot.
Notes
- Feel free to swap carrots with parsnips or add fresh herbs like rosemary for extra flavor.
- Leftover stew can be stored in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 90mg
