Instant Pot Beef Stew with Root Vegetables

If you’re looking for a cozy and satisfying meal that’s easy to make in your pressure cooker, look no further than this beef stew recipe. It’s loaded with tender chunks of beef, potatoes, carrots, mushrooms, and a rich gravy that will warm you up from the inside out. Plus, it’s ready in less than an hour thanks to the magic of the Instant Pot.

Ingredients

• 1 tablespoon of butter
• 2 pounds of beef chuck, cut into 1-inch pieces
• Salt and pepper, to taste
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoon of tomato paste
• 3 cups of beef broth
• 1 tablespoon of Worcestershire sauce
• 1/2 teaspoon of dried rosemary
• 4 Yukon Gold potatoes, peeled and cubed
• 2 cups of mushrooms, sliced
• 2 carrots, peeled and sliced
• 2 tablespoons of cornstarch
• 2 tablespoons of water

Instructions

1. Season the beef with salt and pepper. Turn on the Instant Pot and select the Sauté function. Melt the butter in the pot and brown the beef in batches, turning once, for about 10 minutes total. Transfer the beef to a plate and set aside.
2. Add the onion and garlic to the same pot and cook, stirring occasionally, until soft and golden, about 8 minutes. Stir in the tomato paste and cook for another minute.
3. Pour in the beef broth and scrape up any browned bits from the bottom of the pot. Stir in the Worcestershire sauce and rosemary. Add the beef back to the pot along with the potatoes, mushrooms, and carrots. Stir well to combine.
4. Lock the lid and set the pressure valve to Sealing. Select the Meat/Stew function and cook on high pressure for 35 minutes. Let the pressure release naturally for 10 minutes, then turn the valve to Venting to release any remaining pressure.
5. In a small bowl, whisk together the cornstarch and water until smooth. Select the Sauté function again and bring the stew to a simmer. Stir in the cornstarch mixture and cook, stirring frequently, until the gravy is thickened, about 5 minutes.
6. Enjoy your delicious beef stew with some crusty bread or biscuits if desired.

Tips and Variations

• You can use any kind of potatoes you like for this recipe, but Yukon Golds are especially creamy and buttery.
• Feel free to add other vegetables to your stew, such as celery, peas, or green beans.
• You can also use fresh herbs instead of dried ones for more flavor. Try adding some thyme, parsley, or bay leaves.
• If you don’t have an Instant Pot, you can make this stew on the stovetop or in a slow cooker. Just adjust the cooking time accordingly.

Nutrition Facts

(per serving)

Calories: 376

Fat: 17 g

Carbs: 31 g

Protein: 24 g