Description

This hearty Instant Pot beef stew with carrots and potatoes is rich, cozy, and deeply flavorful. Tender chunks of beef, soft vegetables, and a savory broth make this the perfect comfort food dinner that cooks quickly and effortlessly in the pressure cooker!

Ingredients

2 lbs beef stew meat, cut into chunks

2 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

4 carrots, peeled and sliced

3–4 medium potatoes, peeled and cubed

3 cups beef broth

2 tbsp tomato paste

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

Salt and black pepper, to taste

2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

Fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Set Instant Pot to sauté mode. Heat olive oil and brown beef in batches, seasoning with salt and pepper.

2. Add onion and garlic, cooking for 2–3 minutes until softened.

3. Stir in tomato paste, thyme, rosemary, and bay leaf. Mix well to coat beef.

4. Add carrots, potatoes, and beef broth. Scrape bottom of pot to remove any browned bits.

5. Seal Instant Pot, set to high pressure for 35 minutes.

6. Allow natural release for 10 minutes, then quick release remaining pressure.

7. For thicker stew, stir cornstarch and water into pot and simmer on sauté mode 2–3 minutes until desired consistency.

8. Remove bay leaf, garnish with parsley, and serve warm.

Notes

Use Yukon gold potatoes for best texture.

You can add celery, peas, or mushrooms for more veggies.

For deeper flavor, brown beef thoroughly before pressure cooking.

Leftovers reheat beautifully and freeze perfectly for future meals.