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.
- Cook temp
- 239°F
- 115°C · preheat
- Total time
- 65 min
- 15 prep · 35 cook
- Pull at
- 200°F
- USDA safe minimum
Instant Pot Recipe | Quick BEEF STEW Recipe | Pressure Cooker Beef Stew · Simply Mamá Cooks
Simply Mamá Cooks demonstrates searing chuck roast on Sauté mode, deglazing the pot, and pressure cooking with root vegetables.
- Target //Cook at High Pressure (239°F / 115°C) for 65 mins.
- Doneness //Pull when internal temperature reaches 200°F (USDA safe minimum).
- Golden Rule //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.
- Family Tweak //Cut the vegetables into smaller, bite-sized pieces for little mouths. Serve with a slice of buttered bread for dunking into the broth.
Ingredients
- 2 lbsBeef Chuck Roast, cut into 1.5-inch cubes
- 1 1/2 lbsYukon Gold Potatoes, cubed
- 3 mediumCarrots, diced
- 2 stalksCelery, diced
- 1 largeYellow Onion, diced
- 3 clovesGarlic, minced
- 2 tbspTomato Paste
- 3 cupsBeef Broth
- 1 tbspWorcestershire Sauce
- 1 tspDried Thyme
- 2 tbspAll-Purpose Flour
- 2 tbspOlive Oil
- 1 tspKosher Salt
- 1/2 tspBlack Pepper
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Get to the point
- 1
Toss 2 lbs cubed chuck roast in flour, then sear in batches in the Instant Pot on Saute mode with olive oil until browned.
- 2
Add diced onion, garlic, tomato paste, and deglaze with beef broth and Worcestershire sauce.
- 3
Add cubed potatoes, carrots, celery, and thyme. Lock lid and cook on High Pressure for 35 minutes.
- 4
Natural release 15 minutes, then quick release remaining pressure. Season to taste and serve.
Step by step
Tap a step to cross it offFlour and Sear the Beef
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.
WhyDo not crowd the pot. Searing in batches creates the fond on the bottom that gives the broth its deep flavor.
Build the Flavor Base
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.
WhyScrape the bottom thoroughly after deglazing. Any stuck bits will trigger a burn notice during pressure cooking.
Pressure Cook with Vegetables
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.
WhyCut potatoes and carrots into similar-sized chunks so they cook evenly and nothing turns to mush.
Natural Release and Serve
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.
WhyNatural release lets the beef fibers relax back into tenderness instead of seizing up from a sudden pressure drop.
- Dad pro tip
- 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.
- Kid & toddler adjustment
- Cut the vegetables into smaller, bite-sized pieces for little mouths. Serve with a slice of buttered bread for dunking into the broth.
- Serve with
- Crusty sourdough bread · Simple green salad · Buttered egg noodles
- Reheating
- 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.
- Calories
- 380
- Protein
- 35 g
- Carbs
- 28 g
- Fat
- 14 g
Nutrition source: USDA FoodData Central #174036. Cook-time basis: Instant Pot on High Pressure for 35 minutes with 15-minute natural release. USDA FSIS beef stew tenderness target 200°F.
Frequently Asked Questions
How do you reheat leftover instant pot beef stew without ruining the texture?
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.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 200°F using an instant-read digital probe thermometer inserted into the thickest part.
How do I adapt this meal for picky kids or toddlers?
Cut the vegetables into smaller, bite-sized pieces for little mouths. Serve with a slice of buttered bread for dunking into the broth.
What are the best side dishes to serve with this?
Recommended sides include Crusty sourdough bread, Simple green salad, Buttered egg noodles.