Description

This hearty Instant Pot Beef Stew combines tender chunks of beef chuck with perfectly cooked vegetables in a rich, flavorful broth. The pressure cooking method breaks down the tough meat fibers quickly, resulting in a melt-in-your-mouth texture and deep flavor development in a fraction of the time compared to traditional methods. Perfect for busy weeknights or cozy weekend dinners, this one-pot wonder delivers all the comfort of slow-cooked stew with minimum effort and maximum taste.

Ingredients

Units Scale

1 1/2 pounds (681 g) beef chuck eye roll or chuck tender roast, cut into 1 1/2″ cubes
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
2 tablespoons (30 ml) soy sauce, divided
3 tablespoons (45 ml) olive oil, divided
1 1/2 cups (165 g) red onion, 1″ dice
1 tablespoon (10 g) minced garlic
1/4 cup (60 ml) balsamic vinegar
1 pound (454 g) yukon gold potatoes, 1 1/2″ dice
2 cups (280 g) carrots, 1″ pieces
1 cup (122 g) celery, 1/2″ dice
3 cups (720 ml) unsalted beef stock
2 tablespoons (20 g) cornstarch
1/4 cup (60 ml) water
1/4 cup (4 g) cilantro leaves
1/2 cup (58 g) peas, fresh or frozen, defrosted

Special Equipment

Instant Pot

Cook Mode Prevent your screen from going dark

Instructions

Season the Beef – In a medium-sized bowl, combine cubed beef, ½ teaspoon salt, pepper, and 1 tablespoon soy sauce. This initial seasoning will help flavor the meat and prepare it for browning, enhancing the overall taste of your stew.
Heat Instant Pot – Select “Saute” on the Instant Pot. Allow the device to heat up. It will indicate “Hot” on the display when ready. Preheating ensures you get a proper sear on the meat instead of steaming it.
Sear the Meat – Add 2 tablespoons olive oil. Once hot, add the beef and brown on one side for 2 minutes, flip and brown for another 2 minutes. Transfer to a clean plate, the meat will not be fully cooked. This step creates a flavorful crust on the beef and adds depth to the final dish through the Maillard reaction.
Saute the Aromatics – Add 1 tablespoon oil and onions, and saute for 1 minute. Add garlic and saute for 30 seconds. Add balsamic vinegar to deglaze the bottom of the pot for 3 minutes, stir and scrape to remove any browned bits. Deglazing releases all the caramelized flavors stuck to the bottom of the pot and incorporates them into your stew.
Add the Ingredients – Add the potatoes, carrots, celery, browned beef, beef stock, 1 tablespoon soy sauce, and ½ teaspoon salt, and stir to combine. Be sure to distribute everything evenly for uniform cooking.
Cover the Instant Pot – Press “Keep/Warm/Cancel” on the Instant Pot. Make sure that the release valve is in the “Sealing” position. Place the lid on, turn and lock. Proper sealing is essential for the pressure cooking process.
Pressure Cook – Press the “Manual” button on the Instant Pot on high pressure, and then set the timer to 20 minutes using the “+” or “-” buttons. The pot will take about 15 minutes to heat up and build pressure. You will see some steam release from the lid, and then the time will start on the display.
Release the Pressure – Once cook time is complete, allow the pressure to naturally release for 15 minutes. This slow release prevents the meat from toughening up and allows the flavors to settle.
Open Lid – Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to the “Venting” position. The initial release will spray some moisture around the pot, so be careful. Remove the lid, opening the top away from you as steam will be released.
Thicken the Stew – In a small bowl, combine cornstarch and water to make a slurry. Select “Saute” on the Instant Pot. Once the stewing liquid begins to boil, add the cornstarch slurry. Cook and stir for 60 to 90 seconds, and turn off the heat once thickened. Add the peas and cook for 2 to 4 minutes. The slurry will transform the thin broth into a rich, velvety sauce that coats the meat and vegetables beautifully.
To Serve – Garnish with cilantro and serve hot with rice or mashed potatoes. The fresh herbs add a bright contrast to the rich stew.

Notes

Make it Gluten-Free: Use coconut aminos or gluten-free tamari instead of soy sauce.
Make it Whole-30: Substitute soy sauce with coconut aminos. Substitute cornstarch with 3 tablespoons arrowroot flour (starch/powder) – Bob’s Red Mill is recommended, mixed with 6 tablespoons water to make a slurry.
For even more flavor, you can add herbs like thyme, rosemary, or bay leaves during cooking.
For a richer stew, you can substitute 1 cup of beef stock with red wine.
For tender beef every time, make sure not to skip the natural release step which prevents the meat from seizing up.
The stew will thicken further as it cools, so don’t worry if it seems slightly thin when first done.
Storing: Cool and store in an airtight container in the refrigerator for up to 1 week. Freeze in a resealable plastic bag for 3 months. Defrost before using.
Reheating: Cover and reheat in the microwave on high setting in 30-second increments, stirring in between, until hot. Heat on the stovetop on medium heat until hot. Add more beef stock if needed.

Nutrition

Serving Size: 1/4 of recipe
Calories: 520
Sugar: 8g
Sodium: 850mg
Fat: 25g
Saturated Fat: 7g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 6g
Protein: 35g
Cholesterol: 95mg