Instant  Pot  Beef Stew

Instant Pot Beef Stew is a mouthwatering one-pot dinner with fall-apart beef and tons of chunky hearty vegetables cooked in a delicious gravy-like broth. Ready in under 1 hour, it's the best comfort meal that will carry you through the winter season!

Chuck (Beef) Roast Onion Carrots & Celery Potatoes & Garlic Tomato Paste Bouillon Cube Oregano & Thyme Salt & Pepper Bay Leaves Peppercorn Frozen Peas Fresh Dill  Cornstarch

Ingredients You Need

In Instant Pot, add onion, carrots, celery and 2 garlic cloves as you chop them.


Continue to add potatoes and beef. Add bouillon, water  and  tomato paste.


Add herbs oregano, thyme, salt, pepper, bay leaves and peppercorns. No need to stir, just flatten tomato paste with a spoon. Close lid, pressure valve to Sealing and cook on High for 30 minutes.


Natural Release or Quick Release,  open lid and add frozen peas, remaining garlic and fresh dill. Stir.


Switch electric pressure cooker to Saute. In a small bowl, whisk cold water with cornstarch, add to the pot and stir gently. Cook for a few minutes until thickened. Serve hot.


Refrigerate stew leftovers  for up to 5 days  in an airtight container.  Do not freeze,  potatoes will get mushy.


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