Instant Pot Beef Stew — Tender Chuck in 45 Minutes

How to Make Instant Pot Beef Stew — Tender Chuck in 45 Minutes

1. 1

   Step 1: Prep and season the beef

   Pat the beef cubes dry with paper towels, then season evenly with the kosher salt and black pepper. Drying the beef helps get a good sear, which builds flavor quickly.

   For this step

   • 1 3/4 lbbeef chuck, trimmed and cut into 1-inch cubes
   • 1 1/2 tspkosher salt and black pepper
   
2. 2

   Step 2: Sear the beef in the Instant Pot

   Set Instant Pot to Sauté (high) and add the vegetable oil. When the oil is shimmering, sear the beef in batches for 2–3 minutes per side until browned — don't overcrowd the pot. Transfer browned pieces to a plate and lightly wipe the bottom of the pot if there are large browned bits that could trigger the burn notice.

   For this step

   • 1 tbspvegetable oil (or canola)
   
3. 3

   Step 3: Cook aromatics and deglaze

   Add the diced onion to the pot and sauté 2–3 minutes until softened, then add the minced garlic and tomato paste and cook 30–45 seconds until fragrant. Pour in the beef broth, scraping the bottom with a wooden spoon to loosen any browned bits (this is important to prevent the burn error).

   For this step

   • 1 mediumyellow onion, diced
   • 3 clovesgarlic cloves, minced
   • 1 tbsptomato paste
   • 2 cupslow-sodium beef broth
   
4. 4

   Step 4: Return beef and add vegetables

   Return the seared beef to the pot and add the carrots and halved baby potatoes, arranging in a single layer as much as possible. Give everything a gentle stir to combine.

   For this step

   • 3 mediumcarrots, cut into 1-inch pieces
   • 12 ozbaby potatoes (or small Yukon Gold), halved
   
5. 5

   Step 5: Pressure cook

   Secure the lid and set the vent to Sealing. Cook on Manual/Pressure Cook (High) for 20 minutes. Allow a 10-minute natural pressure release (NPR), then carefully quick-release any remaining pressure and open the lid.
   
6. 6

   Step 6: Thicken sauce and serve

   If you prefer a thicker gravy, whisk the cornstarch with 2 tablespoons cold water to make a slurry, then set the Instant Pot to Sauté and stir in the slurry; simmer 1–2 minutes until glossy and thickened. Taste and adjust seasoning, then ladle into bowls and serve hot.

   For this step

   • 1 tbspcornstarch (for slurry)
   

1. Pat the beef cubes dry with paper towels, then season evenly with the kosher salt and black pepper. Drying the beef helps get a good sear, which builds flavor quickly.
2. Set Instant Pot to Sauté (high) and add the vegetable oil. When the oil is shimmering, sear the beef in batches for 2–3 minutes per side until browned — don't overcrowd the pot. Transfer browned pieces to a plate and lightly wipe the bottom of the pot if there are large browned bits that could trigger the burn notice.
3. Add the diced onion to the pot and sauté 2–3 minutes until softened, then add the minced garlic and tomato paste and cook 30–45 seconds until fragrant. Pour in the beef broth, scraping the bottom with a wooden spoon to loosen any browned bits (this is important to prevent the burn error).
4. Return the seared beef to the pot and add the carrots and halved baby potatoes, arranging in a single layer as much as possible. Give everything a gentle stir to combine.
5. Secure the lid and set the vent to Sealing. Cook on Manual/Pressure Cook (High) for 20 minutes. Allow a 10-minute natural pressure release (NPR), then carefully quick-release any remaining pressure and open the lid.
6. If you prefer a thicker gravy, whisk the cornstarch with 2 tablespoons cold water to make a slurry, then set the Instant Pot to Sauté and stir in the slurry; simmer 1–2 minutes until glossy and thickened. Taste and adjust seasoning, then ladle into bowls and serve hot.