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