Instant Pot Beef and Vegetable Stew
Fork-tender beef chuck and hearty root vegetables in a rich, savory broth—cooked in a fraction of the time thanks to the pressure cooker.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store in airtight containers in the fridge for up to 5 days. Freezes well for up to 3 months.
- Batching: Browning the beef in batches creates a fond (browned bits) that adds incredible depth to the stew.
- Reheat: Reheat on the stovetop over medium heat for 5-8 minutes, or microwave for 3 minutes, stirring halfway.
EXECUTION STEPS
HIGH HEAT SEAR
Set Instant Pot to Sauté mode. Heat olive oil and brown beef cubes in batches on all sides, about 3-4 minutes per batch. Remove and set aside.
HIGH HEAT SEAR
Sauté onion and celery for 3 minutes. Add garlic and tomato paste, cooking 1 minute.
VEGGIE STEAM-SAUTÉ
Deglaze with a splash of beef broth, scraping up the browned bits from the bottom.
VEGGIE STEAM-SAUTÉ
Return beef to the pot. Add remaining broth, Worcestershire sauce, rosemary, thyme, salt, pepper, and bay leaves.
STEP 5
Add carrots and potatoes on top.
STEP 6
Lock lid, set valve to sealing, and cook on High Pressure for 25 minutes.
STEP 7
Natural release for 10 minutes, then quick release. Remove bay leaves.
STEP 8
Taste, adjust seasoning, and serve in deep bowls.
PRIMARY CATEGORY
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FULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 900g (2 lb) beef chuck, cut into 1.5-inch cubes
- 3 medium carrots, cut into 1-inch pieces (225g)
- 3 medium potatoes, cubed (400g)
- 2 stalks celery, chopped (100g)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups (720ml) beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves