Cozy Instant Pot Beef Stew With Veggies And Potatoes
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to cozy up with a warm, comforting bowl of Instant Pot beef stew that’s so tender, it’ll make your taste buds do the happy dance!
This recipe is a game-changer for busy weeknights, and it’s ready in a fraction of the time it would take to simmer on the stovetop or in the oven. The Instant Pot is the secret to achieving that slow-cooked flavor without the wait!
First, let’s talk about the importance of cutting your beef into even-sized cubes. This ensures that your meat cooks consistently and is tender and juicy when it’s done. Trust us, it makes all the difference!
Now, let’s get started Press the “Saute” button on your Instant Pot and heat some oil until it’s shimmering. Add your beef cubes and cook until they’re browned on all sides, about 5 minutes. Remove the browned beef from the pot and set it aside.
Add some more oil to the pot if needed, then add your chopped onions and cook until they’re translucent, about 3-4 minutes. Add your minced garlic and cook for another minute, stirring constantly to prevent burning.
Add your beef broth, Worcestershire sauce, and dried thyme to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot. Return the browned beef to the pot and make sure it’s covered with the liquid.
Close the lid of the Instant Pot and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 35 minutes at high pressure. When the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
While the stew is cooking, prep your veggies by peeling and chopping your carrots and potatoes. Add them to the pot along with your frozen peas and stir to combine.
Simmer the stew on “Saute” mode for about 10-15 minutes, or until the veggies are tender and the stew has thickened slightly. Season with salt and pepper to taste, then serve hot and enjoy!
This Instant Pot beef stew is the perfect comfort food for a chilly evening. Serve it with some crusty bread or over mashed potatoes for a filling and satisfying meal.
Printable Recipe
Ingredients
- 2 pounds beef chuck, cut into even-sized cubes
- 2 tablespoons oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup frozen peas
- Salt and pepper to taste
Instructions
- 1. Press the 'Saute' button on your Instant Pot and heat some oil until it's shimmering.
- 2. Add your beef cubes and cook until browned on all sides, about 5 minutes. Remove the browned beef from the pot and set it aside.
- 3. If needed, add more oil to the pot, then add chopped onions and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another minute, stirring constantly.
- 4. Add beef broth, Worcestershire sauce, and dried thyme to the pot. Stir to combine, scraping up any browned bits from the bottom. Return the browned beef to the pot, ensuring it's covered with liquid.
- 5. Close the lid of the Instant Pot and set the valve to 'Sealing'. Press the 'Manual' or 'Pressure Cook' button and set the cooking time to 35 minutes at high pressure.
- 6. After cooking, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
- 7. While the stew is cooking, prep your veggies by peeling and chopping your carrots and potatoes. Add them to the pot along with frozen peas and stir to combine.
- 8. Simmer the stew on 'Saute' mode for about 10-15 minutes, or until the veggies are tender and the stew has thickened. Season with salt and pepper to taste, then serve hot.
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