Instant PotBeef Stew
A stew that would normally simmer for hours on the stovetop comes out fall-apart tender in under an hour under pressure — no need to babysit the pot or worry about it drying out.
- for the pot
- 2 lb beef chuck, cut into 1.5-inch cubes
- 1 tbsp neutral oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 3 cups beef broth
- 3 carrots, chunked
- 3 potatoes, chunked
tastes even better the next day once the flavors settle.
- Set the Instant Pot to Sauté. Heat the oil and brown the beef in batches, 2–3 minutes per side. Remove and set aside.
- Add the onion and garlic, sautéing 2 minutes until fragrant.
- Stir in the tomato paste and broth, scraping up the browned bits. Return the beef to the pot.
- Lock the lid and Pressure Cook on High for 35 minutes.
- Natural release for 15 minutes, then add the carrots and potatoes. Pressure Cook 5 more minutes, quick release, and season to taste.
No beef chuck? Stew meat or a cubed chuck roast both work — leaner cuts turn out drier.
No tomato paste? 2 tbsp ketchup deepens the broth in a pinch.
Want it thicker? Mash a few of the potatoes into the broth at the end.
No fresh garlic? ½ tsp garlic powder stirred in with the broth works fine.
Kantan tip — cutting the beef into even-sized cubes matters more than the exact cut — uneven pieces cook unevenly under pressure.
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