Instant Pot Beef Stew
Fork-tender chuck roast with potatoes and carrots in a rich, savory broth made in a fraction of the stovetop time.
Beef Stew (Cubed Chuck)
2 lb chuck cut into 1.5-inch cubes, potatoes, carrots, onion, 2 cups beef broth
instant-pot Timer
Set for 35 mins @ High Pressure (239°F / 115°C)
Ingredients
Base recipe calibrated for 6 adults.
Get to the Point Execution
Toss 2 lbs cubed chuck roast in flour, then sear in batches in the Instant Pot on Saute mode with olive oil until browned.
Add diced onion, garlic, tomato paste, and deglaze with beef broth and Worcestershire sauce.
Add cubed potatoes, carrots, celery, and thyme. Lock lid and cook on High Pressure for 35 minutes.
Natural release 15 minutes, then quick release remaining pressure. Season to taste and serve.
Step-by-Step Guided Instructions
Cut 2 lbs beef chuck roast into 1.5-inch cubes. Toss with 2 tablespoons flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Set Instant Pot to Saute mode and heat 2 tablespoons olive oil. Sear beef in two batches, 2 minutes per side, until deeply browned. Remove and set aside.
Do not crowd the pot. Searing in batches creates the fond on the bottom that gives the broth its deep flavor.
Add 1 diced onion and 3 minced garlic cloves to the pot and saute 2 minutes. Stir in 2 tablespoons tomato paste and cook 1 minute. Deglaze with 3 cups beef broth and 1 tablespoon Worcestershire sauce, scraping up every browned bit from the bottom.
Scrape the bottom thoroughly after deglazing. Any stuck bits will trigger a burn notice during pressure cooking.
Return the seared beef to the pot. Add 1.5 lbs cubed potatoes, 3 diced carrots, 2 diced celery stalks, and 1 teaspoon dried thyme. Lock the lid, set the valve to Sealing, and cook on High Pressure for 35 minutes.
Cut potatoes and carrots into similar-sized chunks so they cook evenly and nothing turns to mush.
When the timer finishes, let the pressure release naturally for 15 minutes, then turn the valve to Venting for quick release. Stir gently, taste for seasoning, and serve in deep bowls with crusty bread.
Natural release lets the beef fibers relax back into tenderness instead of seizing up from a sudden pressure drop.
This is your Sunday football stew. Make it during the pregame and it is ready by halftime. Leftovers taste even better the next day after the flavors have had time to meld together overnight.
Cut the vegetables into smaller, bite-sized pieces for little mouths. Serve with a slice of buttered bread for dunking into the broth.
- Crusty sourdough bread
- Simple green salad
- Buttered egg noodles
Reheat on the stovetop over medium-low heat with a splash of broth to thin the gravy. Stir gently to avoid breaking up the potatoes.