Description

Instant Pot Beef Stew is a hearty, comforting meal made with tender beef, vegetables, and a savory broth, pressure cooked to perfection—and enhanced with a surprising secret ingredient for extra depth of flavor.

Ingredients

Units Scale

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1/4 cup tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar (secret ingredient)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper, to taste
4 medium carrots, sliced
3 medium potatoes, diced
2 celery stalks, chopped
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Fresh parsley, chopped (optional for garnish)

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Instructions

Turn on the Instant Pot to ‘Sauté’ mode. Heat olive oil and add beef in batches, searing on all sides until browned. Remove and set aside.
Add chopped onion to the pot and cook until softened, about 3 minutes. Add garlic and cook for 1 more minute.
Stir in tomato paste, Worcestershire sauce, balsamic vinegar, thyme, rosemary, salt, and pepper.
Return beef to the pot. Add carrots, potatoes, celery, and beef broth. Stir to combine.
Close the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ or ‘Pressure Cook’ high for 35 minutes.
Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
If desired, stir in cornstarch slurry and use ‘Sauté’ mode to thicken the stew for 2–3 minutes.
Garnish with fresh parsley and serve warm.

Notes

The balsamic vinegar enhances the umami and balances richness—don’t skip it!
You can add peas at the end for extra color and texture.
Leftovers taste even better the next day and freeze well.

Nutrition

Serving Size: 1 1/2 cups
Calories: 410
Sugar: 6g
Sodium: 700mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 34g
Cholesterol: 95mg