Description
A hearty, budget-friendly beef stew made in an Instant Pot that transforms tough cuts of meat into melt-in-your-mouth tenderness. This weeknight-friendly recipe takes about 45 minutes total and delivers rich, savory flavors with minimal hands-on effort.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1.5-inch cubes
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- Salt and black pepper, to taste
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups low-sodium beef broth
- 1/2 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 1 tablespoon Worcestershire sauce
- 3 large carrots, chopped into 1-inch chunks
- 1.5 pounds potatoes (Yukon Gold or Russet), peeled and cut into chunks
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 cup green beans, chopped
- 1/2 cup frozen peas
Instructions
- Pat beef cubes dry with paper towels. Toss with flour, salt, and pepper to coat evenly, shaking off excess.
- Set Instant Pot to ‘Sauté’ on High. Add oil and heat until shimmering. Sear beef in batches (do not overcrowd) for 3-4 minutes per side until browned. Remove beef to a plate.
- Add diced onion to the pot and cook for 3-4 minutes until softened. Add garlic and tomato paste, stirring constantly for 1 minute until tomato paste darkens slightly.
- Pour in red wine and scrape the bottom of the pot thoroughly to release any browned bits. Add beef back in with juices, beef broth, Worcestershire sauce, bay leaf, and thyme. Stir to combine.
- Add carrots and potatoes. Ensure they are mostly submerged in liquid. Secure lid and set valve to ‘Sealing’.
- Select ‘Manual’ or ‘Pressure Cook’ on High for 35 minutes. Allow the pot to come to pressure (approx. 10-15 minutes) before the countdown begins.
- Once cooking is complete, allow pressure to release naturally for 15 minutes. Then carefully turn valve to ‘Venting’ to release remaining pressure.
- Open lid, remove bay leaf. Turn Sauté function to Low and stir in green beans and peas. Cook for 3-4 minutes until vegetables are tender-crisp.
- Taste and adjust seasoning. If gravy is too thin, simmer on Sauté for 5 minutes to reduce. Serve hot.
Notes
Do not skip searing the beef for better flavor. Ensure the bottom of the pot is completely clean before sealing to avoid ‘Burn’ warnings. Use Yukon Gold potatoes as they hold their shape better than Russets in pressure cooking. Green beans and peas should be added at the end to maintain texture and color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
Keywords: Instant Pot, Beef Stew, Pressure Cooker, Weeknight Dinner, Comfort Food, Chuck Roast, Easy Recipes