Instant Pot Beef Stew Recipe

Method

1. 1

   Cut the chuck roast into 1 ½-inch cubes. Make sure to remove any large, tough pieces of fat or gristle.

2. 2

   Turn the Instant Pot on “Saute” and add the olive oil. Once hot add half of the beef in a layer and sprinkle with salt and pepper. Let the beef sear for about 3 minutes and then stir and brown the other side. Remove the beef and put in a bowl. Heat another 1 Tablespoon olive oil and add the second half of the beef. Let the beef sear for about 3 minutes and then stir and brown the other side.

3. 3

   Remove the remaning beef and add it to the bowl and set aside. Add the last tablespoon of olive oil. Stir in the onion and garlic, and cook 3 minutes, stirring frequently.

4. 4

   Add the Worcestershire sauce, Italian herb seasoning, paprika, cayenne red pepper, salt, black pepper, bay leaf, and beef stock, and stir to combine making sure to deglaze the bottom of the instant pot {get all the pieces off the bottom of the pot} to make sure you don't get a burn warning.

5. 5

   Press “Cancel” to stop the “Saute” function. Pour in the tomato sauce and do not stir. Make sure the tomato sauce is on top of the stew.

6. 6

   Put the lid on the pot and seal. Cook on “Manual, High Pressure” for 35 minutes and then do a natural release for 10 minutes and then release the remaning pressure.

7. 7

   Add the carrot and potato and cook on “Manual, High Pressure” set to 0 minutes and then do a quick release. (The pot will come up to pressure and then turn off, just long enough to cook the carrot and potato.)

8. 8

   Whisk together the cornstarch and cold water in a small bowl to form a slurry. Add the thawed peas and cornstarch slurry to the stew and stir to combine.

9. 9

   Turn the Instant Pot on “Saute” and cook the stew until thickened, about 1 to 2 minutes, stirring frequently. Serve garnished with fresh herbs if desired.