If you are looking for a comforting, hearty meal that comes together quickly without sacrificing depth of flavor, this Instant Pot Beef Stew with Vegetables Recipe is about to become your new best friend. Tender chunks of beef mingling with vibrant carrots, potatoes, and peas create a stew that’s rich, satisfying, and packed with rustic charm. Thanks to the magic of the Instant Pot, all these flavors meld beautifully in just about 45 minutes, bringing warmth and joy to your dinner table on even the busiest evenings.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential to building the rich texture, savory taste, and beautiful colors of the stew. Each one plays a key role, from the robust beef chuck roast to the fresh, vibrant vegetables that add sweetness and earthiness.
- 2 lbs beef chuck roast (cut into 1-inch cubes): The star ingredient, providing tender, flavorful meat that soaks up all the delicious spices and broth.
- 2 tablespoons vegetable oil: Necessary for browning the beef, which creates that deep, savory base flavor.
- 1 large onion (diced): Adds a subtle sweetness and aromatic foundation to the stew.
- 3 cloves garlic (minced): Infuses the dish with warmth and depth.
- 4 medium carrots (cut into 1-inch pieces): Brings natural sweetness and color that brighten the stew.
- 3 medium potatoes (peeled and cubed): Offers creaminess and heartiness, making the stew extra filling.
- 2 celery stalks (chopped): Adds a subtle herbal freshness and crunch.
- 1 cup frozen peas: Pops of vibrant green and a bit of sweetness, stirred in at the end to keep their texture.
- 4 cups beef broth: Creates the savory liquid base that carries all the flavors.
- 1 can (14.5 oz) diced tomatoes: Introduces a subtle acidity and depth to balance the richness.
- 2 tablespoons tomato paste: Concentrates the tomato flavor and adds a luscious thickness.
- 1 teaspoon dried thyme: Earthy and fragrant, perfect for beef dishes.
- 1 teaspoon dried rosemary: A piney herb that complements the beef’s heartiness.
- 2 bay leaves: Adds a subtle, savory aroma throughout the stew.
- Salt and pepper to taste: Essential for seasoning and enhancing every ingredient.
- 2 tablespoons cornstarch (optional, for thickening): For a perfectly hearty stew, use this to thicken the broth if you prefer a richer texture.
How to Make Instant Pot Beef Stew with Vegetables Recipe
Step 1: Season and Brown the Beef
Start by seasoning those beef cubes generously with salt and pepper. Browning the meat in the Instant Pot on Sauté mode with vegetable oil creates caramelized edges that bring an irresistible depth of flavor. Do this in batches so the meat gets a nice crust without steaming.
Step 2: Sauté Onions and Garlic
After removing the browned beef, toss the diced onions and minced garlic into the pot. Sauté until they turn soft, translucent, and fragrant. This step unlocks the onion’s sweetness and builds the aromatic base the stew depends on.
Step 3: Combine Ingredients in the Instant Pot
Return the beef to the pot and add the chopped carrots, cubed potatoes, celery, beef broth, diced tomatoes, and tomato paste. Sprinkle in the dried thyme, rosemary, bay leaves, and add salt and pepper as desired. Give everything a gentle stir to marry the flavors.
Step 4: Pressure Cook
Seal the Instant Pot lid and set the valve to sealing. Cook on High Pressure for 20 minutes. This short but intense cooking breaks down the beef into wondrous tenderness while bringing all those veggies to perfection.
Step 5: Natural Release and Add Peas
Let the pressure release naturally for 10 minutes before performing a quick release for any remaining pressure. Open the lid and stir in the frozen peas, preserving their vibrant color and slight pop.
Step 6: Thicken if Desired and Adjust Seasoning
If your stew feels a little on the thin side, mix 2 tablespoons of cornstarch with 1/4 cup cold water and stir it into the stew. Use Sauté mode again to simmer until beautifully thickened. Taste your stew and adjust any seasonings so every spoonful sings.
How to Serve Instant Pot Beef Stew with Vegetables Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprigs make delightful garnishes, adding a fresh burst of color and mild flavor. A dollop of sour cream or a sprinkle of cracked black pepper can also elevate each bite for that little touch of homemade love.
Side Dishes
This Instant Pot Beef Stew with Vegetables Recipe pairs beautifully with crusty bread or warm dinner rolls to soak up all those luscious juices. For a lighter option, serve alongside a simple green salad or steamed green beans to complement the heartiness of the stew.
Creative Ways to Present
For an inviting presentation, ladle the stew into rustic bowls and top with a handful of fresh herbs and a swirl of sour cream. You can even hollow out a round artisan bread loaf and serve the stew inside for a cozy, rustic impression that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
This stew tastes even better the next day, making it ideal for leftovers. Store it in an airtight container in the refrigerator for up to 3 days. The flavors continue to deepen, making every bite comforting and hearty.
Freezing
If you want to enjoy the Instant Pot Beef Stew with Vegetables Recipe later, it freezes wonderfully. Portion it out into freezer-safe containers and freeze for up to 3 months. Just be sure to leave space for expansion and thaw in the refrigerator before reheating.
Reheating
Reheat leftover stew gently on the stovetop over low to medium heat, stirring occasionally until warmed through. If it’s too thick after refrigeration, a splash of beef broth or water will bring it back to the perfect consistency.
FAQs
Can I use a different cut of beef for the stew?
Absolutely! While beef chuck roast is ideal for its tenderness and flavor, you can substitute with beef brisket or short ribs. Just keep in mind that cooking times may vary slightly depending on the cut and thickness.
Is it possible to make this stew in a slow cooker instead of an Instant Pot?
Yes, you can! Brown the beef and sauté the veggies on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the beef is tender.
Can I omit any vegetables or add others?
You can definitely adjust the veggies based on what you have on hand or prefer. For example, parsnips, turnips, or green beans work wonderfully, but keep in mind that different vegetables may require slight adjustments in cooking time.
How do I ensure the beef stays tender?
Using beef chuck roast and pressure cooking it in the Instant Pot is key to tender meat. Avoid overcooking beyond the recommended 20 minutes at high pressure to keep the beef juicy and perfectly tender.
Can this recipe be made gluten-free?
Yes! Ensure your beef broth and tomato paste do not contain gluten additives, and replace cornstarch with a gluten-free thickener like arrowroot powder if thickening is needed.
Final Thoughts
I truly hope you enjoy making and savoring this Instant Pot Beef Stew with Vegetables Recipe as much as I do. It’s an easy, comforting dish that feels like a warm hug on chilly days and works beautifully for busy weeknights or weekend family dinners. Give it a try—you might just find your new go-to stew!
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Instant Pot Beef Stew with Vegetables Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Instant Pot Beef Stew with Vegetables is a hearty, comforting dish perfect for a family meal. Tender beef chuck roast is browned and then pressure-cooked with a medley of fresh vegetables including carrots, potatoes, celery, and peas, simmered in a rich, savory broth flavored with tomatoes, herbs, and spices. The stew is thickened slightly for a satisfying texture and can be prepared quickly thanks to the Instant Pot, making it an ideal choice for busy weeknight dinners.
Ingredients
Meat and Vegetables
- 2 lbs beef chuck roast (cut into 1-inch cubes)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 4 medium carrots (cut into 1-inch pieces)
- 3 medium potatoes (peeled and cubed)
- 2 celery stalks (chopped)
- 1 cup frozen peas
Liquids and Seasonings
- 2 tablespoons vegetable oil
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
Optional Thickener
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Season the beef: Generously season the beef cubes with salt and pepper to enhance their flavor before browning.
- Sauté the beef: Set the Instant Pot to Sauté mode and heat the vegetable oil. Brown the beef cubes in batches, ensuring each piece develops a nice crust. Remove browned beef to a plate.
- Sauté aromatics: Add diced onions and minced garlic to the pot and sauté until softened and fragrant, about 3-4 minutes.
- Add ingredients: Return the browned beef to the Instant Pot. Add the carrots, potatoes, celery, beef broth, diced tomatoes, tomato paste, dried thyme, dried rosemary, and bay leaves.
- Pressure cook: Close the lid and set the valve to sealing. Cook on High Pressure for 20 minutes to tenderize the beef and meld the flavors.
- Release pressure: Allow the Instant Pot to undergo a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- Add peas: Open the lid and stir in the frozen peas, which will gently cook in the heat of the stew.
- Thicken the stew (optional): If the stew is too thin, combine cornstarch with 1/4 cup cold water and stir into the stew. Use Sauté mode to simmer until the stew thickens to desired consistency.
- Adjust seasonings: Taste the stew and add additional salt and pepper as needed for balanced flavor.
- Serve: Ladle the hot stew into bowls and enjoy immediately.
Notes
- For a gluten-free version, ensure the beef broth and tomato paste are certified gluten-free.
- Vegetables can be swapped or added according to preference; green beans or parsnips work well.
- The stew thickens as it cools; reheat gently with a splash of broth or water if needed.
- Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
