Description
This hearty Instant Pot Beef Stew is a flavorful and comforting one-pot meal perfect for busy weeknights. Tender chunks of beef are browned and then slow-cooked with vegetables, tomatoes, and aromatic spices under pressure, resulting in a rich and savory stew with tender carrots, potatoes, and sweet green peas. Ready in just about an hour, this classic stew is easy to prepare and packed with satisfying flavors.
Ingredients
Scale
Meat and Coating
- 2 lb stew meat, cut into bite-sized pieces
- ¼ cup all-purpose flour
- 1 tsp sugar
Cooking Liquid and Seasonings
- 1 Tbsp oil
- 2 cups beef broth
- 1 (15-oz) can diced tomatoes, undrained
- 1 tsp chili powder
- ¼ tsp thyme
- 1 Tbsp Worcestershire sauce
- 1 Tbsp tomato paste
- 1 Tbsp dried minced onion flakes
- ¼ tsp garlic powder
Vegetables
- 2 carrots, peeled and chopped
- 1 lb Yukon gold potatoes, peeled and chopped
- ½ cup frozen green peas
Seasoning
- Salt and pepper, to taste
Instructions
- Coat the Beef: In a large bowl, toss the stew meat with the all-purpose flour and sugar until well coated. This step helps to thicken the stew later and adds a subtle sweetness.
- Sauté the Meat: Turn the Instant Pot to the sauté setting and heat the oil. Add the coated stew meat and cook until it begins to brown on all sides, which locks in flavor. Then turn off the Instant Pot.
- Deglaze the Pot: Pour in a small amount of beef broth and use a wooden spoon to scrape any browned bits from the bottom of the pot. This prevents the burn warning on the Instant Pot and incorporates those flavorful bits into the stew.
- Add Remaining Ingredients Except Peas: Add the rest of the beef broth, diced tomatoes (with their juice), chili powder, thyme, Worcestershire sauce, tomato paste, minced onion flakes, garlic powder, chopped carrots, and potatoes to the pot. Stir everything together to combine.
- Pressure Cook the Stew: Secure the Instant Pot lid and lock it. Select the manual or high pressure setting and set the timer for 35 minutes. Once the cooking time completes, allow the pressure to release naturally for 15 minutes, then perform a quick release to release any remaining pressure.
- Add Frozen Peas and Season: Open the lid carefully and stir in the frozen green peas, letting them warm through from residual heat. Season the stew with salt and freshly ground black pepper to taste before serving.
Notes
- Be sure to peel and chop the carrots and potatoes uniformly for even cooking.
- If you prefer a thicker stew, you can mash a few potato pieces after cooking or add a cornstarch slurry at the end and sauté briefly until thickened.
- Feel free to substitute other vegetables like parsnips or celery if desired.
- For a spicier stew, increase the chili powder or add a pinch of cayenne pepper.
- Leftovers keep well in the refrigerator for up to 3 days and also freeze well for up to 2 months.
- Make sure to follow Instant Pot safety guidelines for pressure release.
