I stole this recipe for Instant Pot Beef Stew from dinneratthezoo.com. A pressure cooker does all the work for this tasty beef stew. Chunks of beef are browned using the sauté function. Then onions, garlic, potatoes, carrots, beef broth, tomato paste and seasonings are added in. Next the pressure cooker is sealed and everything cooks for 30 minutes. Frozen peas are stirred in after the pressure is released and then a flour mixture is added to help thicken the stew. Another delicious way to use your electric pressure cooker, the meat and vegetables taste like they were cooking all day!
Start prepping the vegetable first. Dice 1 onion, peel and cut 4 carrots into 1 inch pieces and mince 2 cloves of garlic.
Then cube 2 ½ lbs of beef stew meat. Turn instant pot to sauté. Add 1 tbsp oil, and then add half of the stew meat to the pot and season with salt and pepper. Cook for 3-4 minutes each side until browned. Remove meat from the pot. Repeat with remaining meat.
Next place all of the meat in the pot along with 1 lb quartered potatoes and quartered mushrooms (if desired).
Then add the carrots, onions and garlic with 3 tbsp tomato paste, 1 tsp dried thyme leaves, 1 bay leaf, salt and pepper.
Stir to combine the meat and vegetables, then add 3 cups beef broth. Seal and set pressure to HIGH for 30 minutes.
At this time, remove ⅓ of stew liquid from the pot. Add 3 tbsp flour and whisk until smooth.
Next pour the flour mixture back to the pot. Turn to sauté. Add 1 cup frozen peas. Simmer 3-5 minutes or until stew has started to thicken.
Remove the bay leaf and then sprinkle with parsley and enjoy!
If you liked the recipe for Instant Pot Beef Stew you can try other beef soups or stews like Slow Cooker Burgundy Stew with Herb Dumplings, Beef Noodle Main Dish Soup, Pot Roast Soup, Beef Barley Soup or Crockpot Beef & Noodles.
Instant Pot Beef Stew
Ingredients
- 1 tbsp olive oil
- 2 ½ lb beef stew meat
- Salt / pepper
- 1 onion diced
- 2 tsp minced garlic
- 1 lb small yellow potatoes quartered or halved
- 4 carrots peeled, halved and cut into 1 inch pieces
- 3 cups beef broth
- 3 tbsp tomato paste
- 1 tsp dried thyme leaves
- 1 bay leaf
- 1 cup frozen peas
- 3 tbsp flour
- 2 tbsp chopped parsley
Instructions
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Turn instant pot to sauté. Add the oil, and then add half of the stew meat to the pot and season with salt and pepper. Cook for 3-4 minutes each side until browned.
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Remove meat from the pot. Repeat with remaining meat.
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Place all of the meat in the pot along with the onion, garlic, potatoes, carrots, beef broth, tomato paste, dried thyme leaves, bay leaf, salt and pepper.
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Stir to combine. Seal and set pressure to HIGH for 30 minutes.
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Vent pressure, and then remove ⅓ of stew liquid from the pot. Add flour and whisk until smooth. Pour the flour mixture back to the pot. Turn to sauté. Add the peas. Simmer 3-5 minutes or until stew has started to thicken.
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Sprinkle with parsley.
Recipe Notes
I add quartered fresh mushrooms in with the vegetables.