Instant Pot Beef Stew Recipe for Weeknight Dinners
A tender, deeply flavorful beef stew made in 45 minutes using a pressure cooker. Combines caramelized vegetables, melt-in-your-mouth beef chuck, and rich broth for a comforting, weeknight-ready meal that simulates all-day simmering results.
Print
Pin
Servings: 6 servings
Calories: 420kcal
Ingredients
- 2 lbs beef chuck roast, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 3 medium potatoes, cubed
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Instructions
- Brown beef in Instant Pot using sauté function
- Add onion, carrots, and garlic; sauté 5 minutes
- Pour in broth, thyme, bay leaf, salt, and pepper
- Seal pot and pressure cook at high pressure for 20 minutes
- Quick release pressure, then add potatoes and flour
- Sauté 5 minutes to thicken; adjust seasoning
Notes
Use fresh thyme if available
Substitute parsnips or celery for extra flavor
For heartier texture, add pearl barley in final 10 minutes of cooking
Substitute parsnips or celery for extra flavor
For heartier texture, add pearl barley in final 10 minutes of cooking
Nutrition
Serving: 1g | Calories: 420kcal | Carbohydrates: 28g | Protein: 32g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 900mg | Fiber: 4g | Sugar: 3g