Description
A hearty, fork-tender beef stew made in an Instant Pot with tender vegetables and rich gravy. This easy, set-it-and-forget-it recipe delivers restaurant-quality results in under an hour, perfect for busy weeknights.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 cups low-sodium beef broth
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 medium carrots, peeled and chopped into 1-inch chunks
- 3 medium russet or Yukon Gold potatoes, cubed
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 can (14.5 oz) tomato sauce or crushed tomatoes
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 tablespoon oil (olive or vegetable)
- Optional: 2 cups fresh spinach or kale
Instructions
- Cut the chuck roast into 1-inch cubes. Place in a large bowl and toss with flour, salt, and pepper until lightly coated.
- Press the ‘Sauté’ button on the Instant Pot. Once hot, add oil, diced onions, and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in beef broth and tomato sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the pot to prevent a ‘Burn’ error.
- Add the coated beef, carrots, potatoes, tomato paste, Worcestershire sauce, thyme, and rosemary. Stir gently. Ensure liquid comes halfway up the ingredients.
- Secure the lid and turn the valve to ‘Sealing’. Press ‘Manual’ or ‘Pressure Cook’ on High Pressure for 35 minutes.
- Once the timer beeps, let the pressure release naturally for 15 minutes. Then, carefully turn the valve to ‘Venting’ to release remaining steam.
- If a thicker gravy is desired, mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Stir into the stew.
- Press ‘Sauté’ again and simmer for 2-3 minutes until thickened. Stir in optional spinach/kale and let wilt for 1 minute. Adjust seasoning and serve.
Notes
Do not skip deglazing the pot to avoid burn errors. Cut vegetables uniformly for even cooking. Use natural release to keep meat tender. Potatoes may become grainy if frozen and reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with crusty b
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
Keywords: Instant Pot Beef Stew, Pressure Cooker Stew, Weeknight Dinner, Easy Beef Recipe, Chuck Roast Stew, One Pot Meal