Instant Pot Beef Stew with Carrots, Potatoes, and Onions

This Instant Pot Beef Stew is a hearty, comforting meal that comes together quickly yet tastes like it’s been simmering for hours. The pressure cooking infuses the meat and vegetables with rich flavour, giving you tender beef, soft carrots, potatoes, and onions in a deeply savoury broth. Serve it with crusty bread or a simple side salad for a complete, satisfying dinner.

Ingredients

• 700g beef stewing chunks (e.g., chuck or stewing steak), trimmed of excess fat
• 2 tablespoons vegetable oil (or olive oil)
• 1 onion, chopped or sliced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced into chunks
• 2 medium potatoes, peeled and cut into bite-sized pieces
• 1 teaspoon dried thyme (optional)
• 1 teaspoon dried rosemary (optional)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon tomato paste (optional, for extra depth)
• 250ml beef stock (low-sodium if preferred)
• 120ml red wine (optional, can substitute with additional stock)
• 1 tablespoon Worcestershire sauce (optional but recommended)
• 1 bay leaf (optional)

Optional Additions

• 1 tablespoon cornstarch mixed with a little cold water, to thicken
• Additional vegetables such as peas or green beans (stir in after pressure cooking)

Instructions

1. Sauté the Beef

1. Set your Instant Pot to Sauté mode and add 1 tablespoon of oil.
2. Pat the beef chunks dry with kitchen paper to help them brown.
3. Once the oil is hot, add half of the beef chunks in a single layer, making sure not to overcrowd the pot. Brown on each side for 2–3 minutes, then remove to a plate.
4. Add another tablespoon of oil if needed, then brown the remaining beef in the same way. Browning enhances the stew’s flavour.

2. Sauté the Onions and Garlic

1. With the Instant Pot still on Sauté, add the chopped onion. Cook for 2–3 minutes, stirring occasionally, until it starts to soften.
2. Stir in the minced garlic and cook for 30 seconds more, being careful not to let it burn.

3. Deglaze and Build Flavour

1. Press Cancel to stop the Sauté mode if the Instant Pot runs too hot.
2. Stir in the tomato paste (if using) to coat the onions.
3. Pour in the red wine (or extra stock) to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. This step prevents a “burn” message and adds depth of flavour.

4. Add Vegetables and Seasoning

1. Return the browned beef to the pot.
2. Add the carrots, potatoes, thyme, rosemary (if using), salt, black pepper, Worcestershire sauce (if using), and the bay leaf (optional).
3. Pour in the beef stock, ensuring the liquid does not exceed the Instant Pot’s maximum fill line.

5. Pressure Cook

1. Secure the Instant Pot lid and set the valve to Sealing.
2. Select Pressure Cook (Manual) on High pressure for 35 minutes.
3. Once the cooking cycle completes, allow a 10-minute Natural Pressure Release (NPR) before carefully switching the valve to Venting to release any remaining pressure.

6. Thicken the Stew (Optional)

1. After opening the lid, remove the bay leaf.
2. If you prefer a thicker stew, set the Instant Pot back to Sauté mode.
3. Stir in 1 tablespoon cornstarch mixed with a little cold water (forming a slurry).
4. Let the stew simmer for 3–5 minutes, stirring occasionally, until it reaches your desired consistency.

7. Serve and Enjoy

1. Ladle the beef stew into bowls, making sure each portion has plenty of beef, carrots, potatoes, and broth.
2. Serve with crusty bread, a side salad, or simply on its own.
3. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Tips for a Delicious Instant Pot Beef Stew

• Choose the right cut: Chuck roast or stewing steak is ideal, as it has enough marbling to become tender under pressure.
• Browning is key: Taking the time to sear the meat adds a rich, caramelised flavour to the stew.
• Adjust seasonings: Taste the stew at the end and add more salt, pepper, or herbs if necessary.
• Experiment with veggies: Feel free to include other vegetables such as celery, mushrooms, or peas. Add delicate vegetables after pressure cooking to preserve their texture.
• Serving suggestions: Garnish with fresh parsley and serve alongside mashed potatoes, rice, or extra bread for a comforting meal.

Enjoy a bowl of Instant Pot Beef Stew with Carrots, Potatoes, and Onions for a warming, satisfying meal that tastes like it simmered all day—but in a fraction of the time.