Description
Make the best Instant Pot beef stew! Filled with bites of tender beef, veggies, and potatoes, cooked in rich gravy with savory herbs. It’s perfect for weeknights!
Ingredients
Scale
- 2 pounds boneless beef chuck roast, cut into cubes
- 1 teaspoon kosher salt
- ¾ teaspoon black pepper
- 2 Tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 pound potatoes
- 1 pound carrots
- 2 tablespoons Worcestershire sauce
- 8 ounces tomato sauce
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 2 bay leaves
- ¼ cup tapioca starch
- 1 ½ cups frozen peas, optional
Instructions
- Sprinkle the beef with salt and pepper on all sides and set aside.
- Add the olive oil to the instant pot and set to saute mode. Working in batches, brown the meat pieces by cooking for 2-3 minutes on each side. Once all the meat is browned, remove it to a dish and set aside.
- If the oil has cooked away, add another tablespoon then add the onions to the hot oil and cook until softened, about 5 minutes.
- Add the garlic and cook stirring constantly until 1 minute more.
- Pour ½ cup of broth into the instant pot and use a spoon to deglaze the pan.
- Press cancel on the instant pot.
- Add the remaining broth, Worcestershire sauce, and tomato sauce. Stir to combine.
- Then add the cooked beef, potatoes, carrots, thyme, rosemary, and bay leaves to the pot.
- Place the lid on and set to the sealing position.
- Cook on manual high for 35 minutes. Once the cooking time has elapsed, allow the pressure to naturally release for 10 minutes. Then release the sealing valve.
- Turn on the saute mode again. Make a slurry of the starch and 4 tablespoons of water. Open the lid of the instant pot and stir in the starch until the sauce thickens. Press cancel.
- Stir in the frozen peas. Replace the lid and allow the stew to sit for about 5 minutes to warm the peas.
