Name: Flavor Bomb Instant Pot Beef Stew
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 pounds boneless beef chuck roast; 2 medium yellow onions (chopped into big chunks); 4 medium carrots (cut into 1-inch pieces on the diagonal); 1.5 pounds Yukon gold potatoes (cut into 1 1/2-inch piece, about 4 medium); 1 teaspoon kosher salt; 1/2 teaspoon ground pepper; 2 tablespoons olive oil (divided); 3 cups unsalted beef stock; 2 tablespoons tomato paste; 4-6 cloves garlic (pressed)

This instant pot stew recipe delivers a comforting and deeply flavorful meal with minimal effort. Beef stew, traditionally a long-simmered dish, is transformed into a quick and easy weeknight option.

⏱ Time: 60 min

👥 Servings: 6-8

📊 Level: Medium

🥗 10 ingredients

Flavor Bomb Instant Pot Beef Stew

Instant Pot stew: cook this hearty and tender beef stew in under an hour. Perfect for a comforting meal, packed with flavor and vegetables.

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine American

Servings 8

Calories 450 kcal

Ingredients

2 pounds boneless beef chuck roast
2 medium yellow onions (chopped into big chunks)
4 medium carrots (cut into 1-inch pieces on the diagonal)
1.5 pounds Yukon gold potatoes (cut into 1 1/2-inch piece, about 4 medium)
1 teaspoon kosher salt
1/2 teaspoon ground pepper
2 tablespoons olive oil (divided)
3 cups unsalted beef stock
2 tablespoons tomato paste
4-6 cloves garlic (pressed)

Instructions

Cut the boneless beef chuck roast into 1 1/2-inch thick chunks. Slice the yellow onions into thick chunks. Cut the carrots diagonally into 1-inch pieces.
Rinse and scrub the Yukon gold potatoes thoroughly to remove any dirt. Pat the excess moisture with a paper towel, then peel and cut into 1 1/2-inch pieces.
Place the beef chunks into a large bowl. Season with kosher salt and ground pepper. Turn the Instant Pot on. Add 1 tablespoon of the olive oil into the pot and heat until shimmering hot.
Working in batches, carefully add the seasoned beef chunks to the hot oil and sear each side until nicely golden brown, about 4 to 5 minutes. Do not crowd the pot at once; the meat will only steam cook, and you won get all those lovely colors and flavors.
Add in the remaining listed ingredients (beef stock, tomato paste, and garlic). Give it a gentle stir.
Secure the lid and lock it, setting the valve to the sealing position. Cook on manual mode for about 35 minutes at high pressure.
Once the pot beeps, allow the pot to release pressure naturally, about 15 minutes.

Notes

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

Sear the beef in batches: This is crucial for developing a rich, caramelized crust, which adds immense flavor to your instant pot stew. Overcrowding the pot will steam the meat instead of searing it.
For food safety, ensure beef chuck reaches an internal temperature of 145°F (63°C) with a 3-minute rest, and ground beef (if used) reaches 160°F (71°C).
Storage: Leftover instant pot stew can be refrigerated in an airtight container for up to 3-4 days. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.

This instant pot stew recipe is a game-changer for anyone seeking a delicious, hearty meal without the long cook times. Give it a try and savor the rich, comforting flavors!