Homemade Instant Pot Beef Stew

By jiafei

4 Person

45 Minutes

366 Calories

Instant pot beef stew is the ultimate one-pot comfort food using high-pressure cooking. The meat tenderizes with a hearty mix of potatoes, carrots, celery, and onions for a delicious complete meal. Beef stew is the answer to any dinnertime conundrum. Tender pieces of meat, simmered with nutritious vegetables in a savory and creamy sauce should satisfy all cravings. It’s a simple, yet flavorful dish that I grew up eating and always turn to for a comforting meal.

Ingredients

1/2 cup Peas, fresh or frozen, defrosted
1/4 cup Cilantro leaves
1/4 cup Water
2 tbsp. Cornstarch
3 cups Unsalted beef stock
1 cup Celery , 1/2-inch dice
2 cups Carrots, 1-inch pieces
1 pound Potatoes, 1 1/2-inch dice
1/4 cup Balsamic vinegar
1 tbsp. Minced garlic
1 1/2 cups Red onion, 1-inch dice
3 tbsp. Olive oil
2 tbsp. Soy sauce, divided
1/2 tsp. Black pepper
1 tsp. Kosher salt, divided
1 1/2 pounds Beef chuck eye roll or chuck tender roast, 1 1/2-inch cubes

Method

01

In a medium-sized bowl combine cubed beef, 1/2 teaspoon salt, pepper, and 1 tablespoon soy sauce.
02

Select "Saute" on the Instant Pot. Allow the pot to heat, it will indicate "Hot" on the display when ready.
03

Add 2 tablespoons olive oil to the pot, once hot add beef and brown on one side for 2 minutes, flip over and brown the beef another 2 minutes.
04

Transfer beef to a clean plate, it will not be fully cooked. Add 1 tablespoon oil and onions, saute for 1 minute. Add garlic and saute for 30 seconds. Add balsamic vinegar to deglaze the bottom of the pot for 3 minutes, stir and scrape the bottom to remove any browned bits. Add the potatoes, carrots, celery, browned beef, beef stock, 1 tablespoon soy sauce and 1/2 teaspoon salt, stir to combine. Press "Keep Warm / Cancel" on the Instant Pot.
05

Make sure that the release valve is in the "Sealing" position. Place the lid on the Instant Pot, turn and lock the lid. Press the "Manual" button on the Instant Pot on high pressure, and then set the timer to 20 minutes using the "+" or "-" buttons. It will take about 15 minutes for the pot to heat up and build up the pressure. You will see some steam release from the lid, and then the time will start on the display.
06

Once cook time is complete, allow the pressure to naturally release for 15 minutes. Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to the "Venting" position. The initial release will spray some moisture around the pot so be careful. Carefully remove the lid, opening the top away from you as steam will be released from the pot. In a small bowl combine cornstarch and water to make a slurry.
07

Select "Saute" on the Instant Pot, once the stewing liquid begins to boil add the cornstarch slurry. Cook, stirring until the liquid is thickened, 60 to 90 seconds, turn off the heat once thickened. Add the peas and allow to heat until cooked through 2 to 4 minutes. Garnish the stew with cilantro and serve hot with rice, cauliflower rice or mashed potatoes.

Related Tags

Instant Pot Recipes

Pressure Cooker Recipes

Dinner Recipes

Easy Dinner Recipes

Beef Recipes

Homemade Instant Pot Beef Stew

3.6

( By jiafei )

01 Information

Grade easy
Serving 4 servings
Calorie 366 Kcal
Prep Time 10 Mins
Cook Time 35 Mins
Total Time 45 Mins

02 Ingredients

1/2 cup Peas, fresh or frozen, defrosted

1/4 cup Cilantro leaves

1/4 cup Water

2 tbsp. Cornstarch

3 cups Unsalted beef stock

1 cup Celery , 1/2-inch dice

2 cups Carrots, 1-inch pieces

1 pound Potatoes, 1 1/2-inch dice

1/4 cup Balsamic vinegar

1 tbsp. Minced garlic

1 1/2 cups Red onion, 1-inch dice

3 tbsp. Olive oil

2 tbsp. Soy sauce, divided

1/2 tsp. Black pepper

1 tsp. Kosher salt, divided

1 1/2 pounds Beef chuck eye roll or chuck tender roast, 1 1/2-inch cubes

03 Method

Step 1

In a medium-sized bowl combine cubed beef, 1/2 teaspoon salt, pepper, and 1 tablespoon soy sauce.

Step 2

Select "Saute" on the Instant Pot. Allow the pot to heat, it will indicate "Hot" on the display when ready.

Step 3

Add 2 tablespoons olive oil to the pot, once hot add beef and brown on one side for 2 minutes, flip over and brown the beef another 2 minutes.

Step 4

Transfer beef to a clean plate, it will not be fully cooked. Add 1 tablespoon oil and onions, saute for 1 minute. Add garlic and saute for 30 seconds. Add balsamic vinegar to deglaze the bottom of the pot for 3 minutes, stir and scrape the bottom to remove any browned bits. Add the potatoes, carrots, celery, browned beef, beef stock, 1 tablespoon soy sauce and 1/2 teaspoon salt, stir to combine. Press "Keep Warm / Cancel" on the Instant Pot.

Step 5

Make sure that the release valve is in the "Sealing" position. Place the lid on the Instant Pot, turn and lock the lid. Press the "Manual" button on the Instant Pot on high pressure, and then set the timer to 20 minutes using the "+" or "-" buttons. It will take about 15 minutes for the pot to heat up and build up the pressure. You will see some steam release from the lid, and then the time will start on the display.

Step 6

Once cook time is complete, allow the pressure to naturally release for 15 minutes. Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to the "Venting" position. The initial release will spray some moisture around the pot so be careful. Carefully remove the lid, opening the top away from you as steam will be released from the pot. In a small bowl combine cornstarch and water to make a slurry.

Step 7

Select "Saute" on the Instant Pot, once the stewing liquid begins to boil add the cornstarch slurry. Cook, stirring until the liquid is thickened, 60 to 90 seconds, turn off the heat once thickened. Add the peas and allow to heat until cooked through 2 to 4 minutes. Garnish the stew with cilantro and serve hot with rice, cauliflower rice or mashed potatoes.

04 Author