Ultimate Instant Pot Beef Stew
Ultimate Instant Pot Beef Stew is made in a fraction of the time a stovetop or slow cooker version would take. Tender beef and veggies, in a hearty sauce!
Ingredients
Beef:
- 1 1/2 - 2 pounds stew meat cut into 1 1/2 - 2 inch cubes
- 2 tablespoons all purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons canola or olive oil
Rest of Ingredients:
- 1/2 cup water
- 1 sweet yellow onion peeled and chopped
- 1 tablespoon garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 tablespoon dried rosemary
- 1/2 tablespoon dried thyme
- 1 teaspoon dried marjoram
- 1/4 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 2 cups beef broth
- 2 carrots peeled and chopped into 2 inch chunks
- 8 ounces baby Bella mushrooms trimmed and quartered
- 1 pound new mini potatoes or Yukon potatoes halved
- 1 cup pearl onions fresh or frozen
- 1 bunch thyme tied in a bundle
Cornstarch Slurry:
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
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Add beef chunks to a large bowl, sprinkle flour, salt, and pepper onto it. Stir to combine.
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Turn on the Instant Pot and select Sauté. Once Hot add oil to the pot.
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Once the oil is hot, cook the beef in batches 2-3 minutes on each side until nice and brown.
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Remove the beef from the pot, cover with foil and set aside.
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Add the water to the IP to deglaze it, and using a wooden spoon scrape well the bottom of the pot to remove any bits that stuck to it, make sure you scrape it well to avoid burning during cooking.
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Add the chopped onion and cook for 1 minute, add the garlic, stir and cook for 1 minute.
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Add salt, pepper, dried rosemary, thyme, marjoram, and red pepper flakes. Stir to combine.
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Then, add tomato paste, Worcestershire sauce, brown sugar, and beef broth. Stir to combine.
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Next, add the beef back to the pot, followed by chopped carrots, mushrooms, potatoes, and pearl onions if using.
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Make sure you don't go over the Max line of your pot.
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Add a bunch of fresh thyme on top.
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Close the lid and seal the valve. Cook for 35 minutes on High Pressure. Once the Instant Pot beeps, do a 15 Minute Natural Pressure Release.
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Release manually the remaining pressure.
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Discard thyme.
Optional:
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If you want the sauce to be thicker, mix corn starch and water in a small bowl until fully combined.
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With the IP on Saute, add the mixture to the pot and gently stir, trying not to crush the veggies. Cook for 2-3 minutes, until the sauce, thickens.
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Serve and enjoy.