Go Back
Gravel & Dine

Instant Pot Beef Stew

A rice and hearty beef stew that if made in the instant pot comes together in about an hour or so. It’s still delicious but an eight-hour slow cook if you want to use the slow cooker.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 T vegetable oil
  • 1 onion finely chopped
  • Salt and pepper
  • ¼ c flour
  • ¼ c tomato paste
  • ¼ t dried thyme or 1 t fresh thyme minced
  • 2 c beef broth
  • 2 T soy sauce
  • 2 lb chuck roast
  • 1 lb red potatoes cut into 1 inch pieces
  • 1 lb carrots peeled and sliced into 1 inch pieces
  • 2 cups frozen peas
  • 2 T minced fresh parsley

Method
 

  1. Gently pull the roast apart at the seams, trim any excess fat and cut into 1 inch pieces. Season with salt and pepper.
  2. Turn the instant pot to the saute function (or if slow cooking, heat a skillet over medium heat) and heat the oil until It shimmers. Add the onion and salt and cook until the onion softens but doesn’t brown about 3 minutes. If slow cooking, you can do this in a skillet and transfer to the slow cooker later.
  3. Stir in flour, tomato paste, and thyme and cook for about a minute.
  4. Whisk in broth and soy sauce, scraping any browned bits from the bottom (if you’re using a skillet, only add enough of the broth to deglaze and add the rest in the slow cooker).
  5. Add beef, carrots, and potatoes.
  6. Put the lid on the pressure cooker and cook on high pressure for 25 minutes. Allow the pressure to naturally release for about 10 minutes, then quick-release any remaining pressure.
  7. Note: If slow cooking, transfer to the slow cooker and cook for 7 to 8 hours.
  8. Stir in peas and let sit until heated through.
  9. Taste and adjust seasoning with salt and pepper.