Rich and comforting beef stew made in about an hour in the Instant Pot! This recipe is easy, fast, and full of flavor with garlic, herbs, and loads of veg.
Making beef stew brings me back to great memories of my first apartment in San Antonio, Texas. I was always watching Laura Vitale and Chef John on my new husband’s tiny little laptop, and I wanted to make everything from scratch as much as I could. And beef stew was the most hygge-modern-June-Cleaver-super-house-spouse thing ever to a nineteen year old.
Whenever we’d have friends or family over, beef stew was always one of the things I’d bust out to the oohs and ahhs of a bunch of young married military folks.
I have the recipe for my classic hearty beef stew, which simmers to tender, comforting goodness for the course of three to four hours. But honestly, there are plenty of times where I want beef stew and I want it now. Or at least in the next hour.
That’s where instant pot beef stew comes in. Ever since Brian grabbed me an Instant Pot on Black Friday, I’ve been using this thing for almost everything. It makes everything a breeze, I don’t regret this buy for a second! I can’t wait to bring you guys Instant Pot versions of all my favorite recipes. If you haven’t invested in an Instant Pot, you definitely need to!
I sear chunks of chuck roast in the instant pot, saute the vegetables with dried thyme and garlic, add in the beef broth and some soy sauce for some rich umami flavor, and then let everything pressure cook for about 30 minutes, and naturally release for 10 minutes, then rapid release the rest of the steam so the beef stew doesn’t overcook and cause the beef to dry out and the vegetables to get mushy. So easy, guys.
Want this to be mega fast and easy? Prep everything the day before or the morning of. Chop the meat, carrots, potatoes, and onions, put them in separate sealed containers in the fridge, and they’re ready to be sauteed for stew.
So, a comforting beef stew dinner in about an hour during these cold winter days? Sign me up!
It’ll be perfect for the chilly fall evenings, too, so keep this in your back pocket for later!
Looking for more comfort food?
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- 2 pounds beef chuck roast, cut into 1 1/2-inch (bite sized) cubes
- Kosher salt and pepper, to taste
- 4 tbsp grapeseed oil
- 1 large yellow onion, 1 inch dice
- 2 cups carrots, 1 inch pieces
- 1 cup celery, 1/2 inch dice
- 1/2 tsp dried thyme
- 1 tablespoon minced garlic
- 6-8 Yukon gold potatoes, peeled and cut into 1 1/2 inch dice
- 3 cups low-sodium beef stock
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 1/4 cup water
- 1/2 cup frozen peas
In a medium-sized bowl, season the cubed chuck roast with kosher salt and pepper.
Select "Saute" on the Instant Pot. Allow pot to heat, it will indicate "Hot" on the display when ready.
Add 2 tbsp grapeseed oil to the hot pot, add beef without over-crowding and brown on one side for 2 minutes, flip over and brown the beef another 2 minutes.
Transfer beef to a clean plate, then repeat with the remaining beef. We are not looking to fully cook the beef, just sear the pieces and make them brown.
Add remaining 2 tbsp grapeseed oil and onions, carrots, celery, and dried thyme then saute for 4-5 minutes until the vegetables get a little browned.
Add garlic and saute for 30 seconds.
Add browned chuck, beef stock, soy sauce, and potatoes, then stir to combine. Press "Keep Warm/Cancel" on the Instant Pot to end the Saute option.
Make sure that the release valve on your Instant Pot lid is in the "Sealing" position.
Place the lid on the Instant Pot, turn and lock the lid.
Press the "Manual" button on the Instant Pot on high pressure, and then set the timer to 30 minutes using the "+" or "-" buttons.
It will take about 10 minutes for the pot to build up the pressure. You will see some steam release from the lid, and then the time will start on the display when ready.
Once cook time is finished, allow the pressure to naturally release for 10 minutes.
Use an oven mitt or towel to carefully turn the steam release on the lid to "Venting" position to quickly release the rest of the pressure. It will spray some moisture around the opening of the release handle, so be careful to cover your hand and forearm with the towel.
When the pressure is fully released, carefully remove the lid by opening away from you as steam will be rising from the pot.
In a small bowl, combine cornstarch and water to make a slurry.
Select "Saute" on the Instant Pot again and once the stewing liquid begins to bubble add the cornstarch slurry and frozen peas.
Cook, stirring until the liquid is thickened, about 1-2 minutes. Turn off the heat once thickened. Let peas heat through.
Season with salt and pepper to taste.
Serve with bread and mashed potatoes.
Prep the meat and vegetables beforehand to have this recipe done in under 1 hour!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 682 Total Fat: 33g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 20g Cholesterol: 125mg Sodium: 777mg Carbohydrates: 53g Fiber: 7g Sugar: 7g Protein: 46g
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.