Instant Pot Beef Stew with Vegetables
This Instant Pot Beef Stew with Vegetables is a quick and easy comfort meal that's perfect for busy weeknights or cozy weekends.In just 45 minutes, you can have a hearty, flavorful stew packed with tender beef and nutritious vegetables.
Ingredients
- 2 lbs beef chuck roast cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion diced
- 3 cloves garlic minced
- 4 medium carrots cut into 1-inch pieces
- 3 medium potatoes peeled and cubed
- 2 celery stalks chopped
- 1 cup frozen peas
- 4 cups beef broth
- 1 can 14.5 oz diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons cornstarch optional, for thickening
Instructions
- Season the beef cubes with salt and pepper.
- Set the Instant Pot to Sauté mode and add the vegetable oil.
- Brown the beef in batches, removing each batch to a plate when done.
- Add onions and garlic to the pot, sautéing until softened.
- Return the beef to the pot and add carrots, potatoes, celery, beef broth, diced tomatoes, tomato paste, thyme, rosemary, and bay leaves.
- Close the lid, set the valve to sealing, and cook on High Pressure for 20 minutes.
- When the cooking time is up, allow for a 10-minute natural release, then quick release any remaining pressure.
- Open the lid and stir in the frozen peas.
- If the stew is too thin, mix cornstarch with 1/4 cup cold water and stir into the stew. Use the Sauté function to simmer until thickened.
- Taste and adjust seasonings as needed.
- Serve hot and enjoy!