Instant Pot® Beef And Veg Stew Recipe

Name: Instant Pot® Beef And Veg Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound extra lean stewing beef, cut into bite-sized pieces; 2 tablespoons olive oil, or more to taste; 1 large onion, diced; 3 cloves garlic, finely chopped; 1 splash red wine (optional); 3 cups chopped carrots; 2 cups chopped celery; 1 1/2 cups canned diced tomatoes; 1 1/2 cups chicken broth; 1 sprig chopped fresh thyme; 1 bay leaf; salt and ground black pepper to taste; 1/3 cup chicken broth; 2 tablespoons cornstarch

Servings: persons

1 pound extra lean stewing beef, cut into bite-sized pieces
2 tablespoons olive oil, or more to taste
1 large onion, diced
3 cloves garlic, finely chopped
1 splash red wine (optional)
3 cups chopped carrots
2 cups chopped celery
1 1/2 cups canned diced tomatoes
1 1/2 cups chicken broth
1 sprig chopped fresh thyme
1 bay leaf
salt and ground black pepper to taste
1/3 cup chicken broth
2 tablespoons cornstarch

1
Heat oil in the pot of an electric pressure cooker set on Saute mode. Add beef; cook until browned on all sides, about 5 minutes. Add onion and cook, stirring constantly, until soft, 3 to 5 minutes. Add garlic; cook until fragrant, about 1 minute.
2
Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon to deglaze. Add carrots, celery, and tomatoes; stir well. Add 1 1/2 cups chicken broth, thyme, bay leaf, salt, and pepper.
3
Close and lock the lid. Select Meat/Stew option or high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
4
Mix 1/3 cup broth with cornstarch to make the slurry.
5
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute option and bring mixture to a boil. Slowly add in the slurry. Let simmer until stew thickens slightly, 3 to 5 minutes.

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound extra lean stewing beef, cut into bite-sized pieces, 2 tablespoons olive oil, or more to taste, 1 large onion, diced, 3 cloves garlic, finely chopped, and more.

Yes, Instant Pot® Beef And Veg Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Instant Pot® Beef And Veg Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions