Instant Pot Hearty Beef Stew with Carrots and Potatoes

A comforting dish that combines tender beef with sweet carrots and hearty potatoes, perfect for any occasion.

Prep Time 15

Cook Time 35

Total Time 50

Course Main

Cuisine American

Servings 6 servings

4 medium Carrots Cut into thick slices to hold shape during cooking.
4 medium Potatoes (Yukon Gold or Russet) Chopped into large chunks for even cooking.
1 large Onion Diced to add depth and sweetness.
4 cloves Garlic Minced for flavor and aroma.
4 cups Beef broth Essential for a flavorful base.
2 tablespoons Worcestershire sauce Adds tangy depth to the stew.
1 teaspoon Thyme (dried) Imparts earthy flavor.
2 Bay leaves Adds subtle aromatic flavor.
to taste Salt and pepper For seasoning.
2 tablespoons Olive oil For browning the beef.

Prepare your ingredients: dice the onion, mince the garlic, and cut the carrots and potatoes into large chunks.
Set your Instant Pot to the ‘Sauté’ mode and heat up. Add olive oil to coat the bottom of the pot.
Add the diced onion and sauté for about 3-4 minutes until translucent and fragrant.
Incorporate minced garlic and sauté for an additional 1 minute.
Add the beef chuck roast and sear on all sides for about 5-7 minutes until browned.
Sprinkle salt and pepper over the beef, then add Worcestershire sauce and stir to coat.
Pour in beef broth, scraping any browned bits from the bottom of the pot.
Add thyme, bay leaves, carrots, and potatoes. Stir gently to combine.
Close the lid, set the valve to sealing, and select ‘Manual’ or ‘Pressure Cook’ for 35 minutes.
Allow pressure to release naturally for 10-15 minutes, then manually release any remaining pressure.
Open the lid, stir gently, and check for seasoning, adjusting as needed.
If desired, set to ‘Sauté’ to thicken the stew by simmering for a few additional minutes.
Remove bay leaves and serve hot, optionally with crusty bread or a green salad.

This stew can be made ahead and reheated, and it freezes well for up to three months.

Keyword Easy