Description
A rich, hearty beef stew made in an Instant Pot that yields fork-tender meat and flavorful vegetables in under an hour, perfect for busy weeknights.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1.5-inch cubes
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable or olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 large carrots, cut into 1-inch chunks
- 1.5 pounds potatoes (Yukon Gold or Russet), peeled and cut into 1.5-inch cubes
- 1 cup green beans, trimmed
- 2 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon butter (optional)
- Salt and black pepper to taste
Instructions
- Pat beef cubes dry and toss with flour, salt, and pepper until lightly coated.
- Set Instant Pot to Sauté on High. Add oil and heat until shimmering.
- Sear beef in batches (do not overcrowd) for 2-3 minutes per side until browned. Transfer to a plate.
- Add diced onion to the pot and cook for 2 minutes until softened. Add garlic and cook for 30 seconds.
- Stir in tomato paste and cook for 1 minute, scraping up browned bits from the bottom of the pot.
- Return beef and juices to the pot. Add carrots, potatoes, green beans, beef broth, soy sauce, Worcestershire sauce, thyme, and bay leaf.
- Secure lid, set valve to Sealing, and pressure cook on High for 35 minutes.
- Allow pressure to release naturally for 10-15 minutes, then carefully vent remaining pressure.
- Remove bay leaf. Taste and adjust seasoning. If needed, thicken with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) using Sauté function for 2-3 minutes.
- Stir in butter if using. Serve hot with crusty bread or mashed potatoes.
Notes
Ensure the bottom of the pot is scraped clean after sautéing to prevent the ‘Burn’ error. Cut vegetables uniformly for even cooking. For a gluten-free version, swap flour for cornstarch and soy sauce for tamari. Green beans can be added later if you prefer them crisp-tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 650
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
Keywords: Instant Pot, beef stew, weeknight dinner, pressure cooker, chuck roast, one pot meal, meal prep