Instant Pot Best Beef Stew

Instant Pot Best Beef Stew

Course: Main, Soups and Stews

Cuisine: American, European

Keyword: Comfort Food, Instant Pot

Difficulty: Easy

Number of Ingredients: 9

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 156kcal

Author: Marilyn

My grandmother made a melt-in-your-mouth beef and vegetable stew that always made us run to the table for dinner. Using a bounty of fresh vegetables and tender beef, this updated version of the best beef stew continues to get me excited for dinner.

Print Recipe

Equipment

Instant Pot

Ingredients

2 tbsp virgin olive oil
1-½ lbs boneless beef chuck steak cut into ½-inch (1 cm) cubes
2 carrots sliced
2 stalk celery sliced
1 onion finely chopped
1 russet potato cut into ½-inch (1 cm) cubes
3 cups ready-to-use beef broth
2 cups stout beer such as Guinness
3 tbsp tomato paste
1 can (14 oz) diced tomatoes
Kosher salt and freshly ground black pepper

Instructions

Press Sauté; the indicator will read “Normal.” When the display says “Hot,” add oil to the pot and heat until shimmering. Add beef (see tip, at left) and cook, stirring, for 4 to 5 minutes or until browned on all sides. Press Cancel. Add carrots, celery, onion, potato, broth, beef and tomato paste, stirring well.
Close and lock the lid and turn the steam release handle to Sealing. Press Manual; the indicator will read “High Pressure.” Use the ‘–’ button to decrease the time on the display to 11 minutes.
When the timer beeps, press Cancel. Let stand, covered, until the float valve drops down. Turn the steam release handle to Venting and remove the lid. The beef should be melt-in-your-mouth tender. (If more cooking is needed, reset the manual pressure to “High Pressure” for 2 minutes.)
Press Sauté. Add tomatoes and cook, stirring often, for 7 to 9 minutes or until soup is your desired consistency. Season to taste with salt and pepper.

Notes

Tips

Cook the beef cubes in batches for more even browning. Transfer the browned cubes to a plate after each batch. Add them back to the pot when all are browned.
If you like your stew a little thicker, in step 4 mash a few of the potatoes and stir into the broth along with the tomatoes. The liquids will continue to thicken.

Nutrition