Instant Pot Beef Stew Recipe
Save time with this Instant Pot Beef Stew, a classic comfort food made in under an hour. You'll find it so quick and easy to combine meat, potatoes, and carrots in a tomato-based sauce in a pressure cooker for the most filling and satisfying Fall dinner.
Ingredients
- 1 ½ lbs. beef stew meat lean
- 2 Tbsp. oil avocado or olive oil
- 3 garlic cloves finely minced
- 3 cups beef broth regular sodium, divided
- 8 oz. tomato sauce canned
- 1 ¼ lbs. red potatoes cut into ½-inch cubes
- 4 stalks celery cut into ¼-inch pieces
- 1 lb. carrots cut into ½-inch pieces
- 1 small sweet onion finely diced
- 1 ½ - 2 tsp. salt to taste
- ¾ tsp. black pepper
- 1 tsp. thyme dried
- 1 tsp. rosemary dried
- ½ tsp. sage ground
- 3 Tbsp. cornstarch or tapioca starch
- 1 cup frozen peas
- Parsley optional
Instructions
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Set a 6-quart Instant Pot to the sauté function and add beef stew meat and butter or oil. Sauté for 3-4 minutes or until meat is lightly seared.
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Add garlic and sauté for 1 minute.
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Pour 3 cups broth into pot and scrape the bottom to loosen up any bits of meat. Add all of the ingredients except for the remaining ½ cup broth, starch, and peas. Give the ingredients a good stir, place the lid and ensure the pressure release valve is set to sealed.
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Set Instant Pot to High Pressure for 30 minutes. Once the timer goes off let the stew sit for 10 minutes before releasing the pressure release valve. (NPR 10 minutes.)
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While stew is sitting, whisk together ½ cup broth that has been warmed up with 3 tablespoons starch to form a slurry that will help thicken the stew.
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Set the Instant Pot to the sauté function for 3-5 minutes and add in the slurry and the frozen peas. Sauté until your desired consistency is reached.
Recipe Video
Recipe Notes
*If on a Whole30 diet, simply leave out the peas.
- To Store: Seal in an airtight container and refrigerate for up to 4 days.
- To Freeze: Let the soup come to room temperature first, then place in an airtight plastic container. Fill the container as close to the top as you can, and place it in the refrigerator overnight. Transfer to the freezer for up to 6 months.