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

Scale

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)

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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