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Instant Pot Beef Stew

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I love to cook, obviously. I could be in my kitchen from sun up to sun down cooking and the more complicated the recipe the better! Yet, sometimes the thought of standing over a hot stove exhausts me. That’s why I love my Instant Pot. For those days that I just can’t stomach to be in my kitchen, this little guy comes to the rescue. You can throw all kinds of things in there and have them ready in a snap or make “set it and forget it” recipes that don’t require your undivided attention. The Instant Pot is perfect for beef stew, which would normally take close to 2 hours to cook, the Instant Pot can have it ready in half that time.

I start by searing the meat to lock in the flavor. Searing it make the meat leaps and bounds more flavorful that just boiling it.

I’ve seen many beef stew recipes with all kinds of ingredients and flavors, but I like to keep mine simple and homey. I add the traditional potatoes, carrots, and onions…you can’t go wrong with those! I also like to add a bit of red wine, which really adds a depth of flavor to the beef. I’m always adding fresh herbs to whatever I make, and the fresh rosemary and thyme adds a rustic-ness to the stew.

Tie the rosemary & thyme with kitchen twine to make it easier to fish out

This recipe is so easy and fast, perfect for weeknight dinners. It takes no time at all to get the ingredients ready and then sit back and let the Instant Pot do all the work!

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Instant Pot Beef Stew

Ingredients

  • 1 ½ – 2 lbs boneless beef chuck roast cubed
  • 2 tablespoons vegetable oil
  • 2 russet potatoes peeled and cut into 1 inch cubes
  • 2 carrots chopped
  • 1 medium yellow onion diced
  • 1 clove garlic minced
  • 1/3 cup red wine
  • 6 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 2-3 sprigs of rosemary & thyme
  • salt & fresh cracked pepper
  • ½ teaspoon red pepper flakes
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions

  1. Season the beef with salt and pepper. Set the Instant Pot to the Sauté setting on high heat and add the vegetable oil. Once the oil is hot, add the beef cubes and cook for 2-3 minutes each side. Add the garlic and cook for 1 minute. Stir in the red wine and cook for 2-3 minutes. Add the potatoes, carrots, onion, beef stock, Worcestershire sauce, rosemary & thyme, red pepper flakes, and salt & pepper to taste. Place the lid on the Instant Pot, set to Manuel/Pressure Cook, adjust the pressure to high, and set the time for 30 minutes.
  2. Once the 30 minutes are up, naturally release the pressure for 10 minutes then quick release. Remove the lid and discard the rosemary and thyme. Whisk together the cornstarch and water and add to the stew. Set the Instant Pot back to Sauté and cook for several minutes or until the stew is thickened.

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