Stew Meat Recipes Instant Pot: Tender Beef Stew

• Chuck has connective tissue that softens under pressure, producing tender pieces and a fuller gravy. Evenly sized cubes cook at the same pace.
• Browning in two batches creates browned bits without steaming beef. Deglazing with broth puts their savory flavor directly into the finished sauce.
• Tomato paste, Worcestershire, thyme, and paprika give broth depth without wine or reduction. The measured broth supplies reliable pressure-cooker liquid.
• Potatoes and carrots cook with beef, so dinner needs no second pot. A cornstarch slurry added afterward lets you choose a spoon-coating gravy.

• 2 tbsp olive oil (27 g)
• 2 lb beef chuck, cubed (907 g)
• 1 tsp kosher salt, 1/2 tsp pepper (7 g)
• 1 onion, chopped (200 g)
• 3 garlic cloves, minced (9 g)
• 2 tbsp tomato paste (32 g)
• 1 tbsp Worcestershire (17 g)
• 3 cups beef broth (720 g)
• 1 tsp thyme, 1/2 tsp paprika (2 g)
• 1 1/2 lb Yukon Gold potatoes, cubed (680 g)
• 4 carrots, chunks (300 g)
• 2 tbsp cornstarch (16 g)
• 2 tbsp cold water (30 g)

Ingredient notes

• Beef stew meat: Buy evenly sized one and a half inch beef chuck pieces when possible. Mixed supermarket stew packs can contain uneven cuts, so halve oversized chunks before cooking for consistent tenderness and a less ragged final texture.
• Yukon Gold potatoes: Their waxy texture helps cubes stay intact under pressure. Russets work, but cut them larger and expect softer edges that naturally thicken the gravy when stirred after cooking.
• Carrots: Use thick carrots and cut them into substantial pieces. Thin coins become very soft during the pressure cycle, while larger chunks give the finished stew a clearer vegetable texture.
• Beef broth: Use regular or lower sodium broth, depending on your pantry. The measured amount creates pressure and leaves enough liquid for gravy, so do not reduce it before locking the lid.
• Tomato paste and Worcestershire: This pair supplies concentrated savory flavor without extra chopping. Scrape the pot bottom thoroughly after adding broth, because those browned bits belong in the sauce rather than stuck underneath.
• Cornstarch: Mix it with cold water until completely smooth before adding it. The slurry thickens only after simmering, so give the stew a full minute before deciding whether it needs more.

1. 1Prep the beef

   Pat the beef dry and season it with salt and pepper. Set the inner pot centered in the cooker base. You will dirty 2 dishes total: the cooker insert and one small bowl. Keep beef pieces in a single loose layer while browning; crowded pieces steam instead of brown.

   

2. 2Brown in batches

   Select Sauté and heat the oil until it shimmers. Add half the beef, leaving space between pieces, and brown for about three minutes per side. Move it to the small bowl. Repeat with the remaining beef, then turn off Sauté before the pot gets overly hot.

   

3. 3Build the base

   Add onion, garlic, tomato paste, Worcestershire sauce, thyme, and smoked paprika. Stir for about one minute, using the remaining heat. Pour in the broth and scrape every browned spot from the bottom with a wooden spoon. This step prevents a scorched tasting gravy.

4. 4Load the cooker

   Return the browned beef and any bowl juices to the pot. Add potatoes and carrots, pressing them gently into the broth. Do not stir aggressively after adding vegetables. Keep the ingredients below the maximum fill line, then secure the lid and set the valve to sealing.

5. 5Pressure cook

   Cook on High Pressure for thirty five minutes. When the timer ends, leave the cooker untouched for fifteen minutes. Release any remaining pressure, then open the lid away from your face. The beef should yield easily when pressed with a fork, while vegetables remain in distinct pieces.

6. 6Thicken and serve

   Select Sauté again. Stir cornstarch and cold water in the small bowl, then pour the smooth slurry into the stew. Simmer for one to two minutes, stirring gently, until the gravy coats a spoon. Turn off the cooker, taste for salt and pepper, then ladle into bowls.

• Dry the beef thoroughly before it reaches the hot oil. Surface moisture delays browning and fills the pot with liquid, which makes the sauté step longer and less useful.
• Do not skip scraping the inner pot after adding broth. A flat wooden spoon reaches the corners well, and a clean bottom helps the pressure cycle start without interruption.
• Cut potatoes and carrots into pieces close to one and a half inches. Smaller pieces soften faster, while larger pieces may stay firm beside tender beef.
• Let the natural release run for the full fifteen minutes. Opening immediately can make the broth bubble hard and can leave the meat feeling less settled.
• For thicker gravy, simmer the finished stew briefly before serving. For thinner gravy, stir in broth one tablespoon at a time until it loosens.

Spoon the stew into wide bowls with crusty bread for catching gravy. Buttered egg noodles also work when you want the beef to stretch farther. Add a simple green salad with a sharp vinaigrette beside the rich sauce. For a quieter plate, serve smaller portions with steamed green beans. Finish each bowl with chopped parsley or black pepper, if those are already in the refrigerator.