Instant Pot Beef Stew

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A good, stick to your ribs stew recipe is one of those must haves for the family cookbook. This Instant Pot beef stew is a thick, hearty perfectly seasoned meat & potatoes style meal served in a bowl. With the pressure cooker doing most of the work, this easy 30 minute recipe is guaranteed to warm you up from the inside out.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Soup, Stew

Cuisine: American

Servings:

Calories: 391kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

2 lbs beef stew meat cut into 1" cubes
2 tbsp extra virgin olive oil
salt & pepper
1 small white onion diced
3 stalks celery thinly sliced
1 12 oz bag baby carrots
1 1/2 cup beef broth to deglaze
2 tbsp tomato paste
3 1/2 cups baby potatoes scrubbed & washed
1/4 cup red wine
3 cloves garlic
1 bay leaf
1 tsp worcestershire sauce
1/2 tsp ground thyme
1 can peas drained

US Customary - Metric

Instructions

Press the sauté button on your Instant Pot, and add the olive oil.
Liberally salt & pepper the stew beef and then add it to the hot oil in the pot. Let the meat sear, stirring occasionally. Turn the sauté function off.
Add all of the remaining ingredients to the pot. Then stir to evenly combine.
Add the lid, turning to close, and make sure the vent valve is closed to the sealing position.
Cook on high pressure for 28 minutes. Then let it sit and manual release for 10 more minutes.
Release the remaining pressure carefully, open the lid, and stir in the peas- if using.
Ladle into bowls and serve!

Notes

If you want to flesh the stew out more, you can stir in a drained can of corn kernels with the peas
Green beans would also work in the same fashion
If you don't have tomato paste, a can of Rotel tomatoes makes a great substitute
Make sure to fish out the bay leaf before serving

Nutrition