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Quick Instant Pot Beef Stew Recipe with Hearty Root Vegetables Made Easy

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A fast and flavorful beef stew made in the Instant Pot with tender beef chuck and hearty root vegetables, perfect for cozy dinners in under an hour.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 3 medium carrots, peeled and cut into thick rounds
  • 3 medium russet potatoes, peeled and cut into chunks
  • 2 medium parsnips, peeled and sliced
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups beef broth (low-sodium preferred)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons olive oil
  • 3 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)

Instructions

  1. Pat the beef cubes dry with paper towels. Toss them in a bowl with the flour, salt, and pepper until evenly coated.
  2. Set the Instant Pot to ‘Sauté’ mode, add olive oil, and brown the beef in batches for 3-4 minutes each until golden. Remove and set aside.
  3. In the same pot, add diced onions and garlic. Stir frequently until translucent and fragrant, about 3 minutes. Scrape up any browned bits from the beef.
  4. Stir in the tomato paste and cook for 1 minute to reduce raw taste. Pour in the beef broth and Worcestershire sauce, scraping the bottom to lift any stuck bits.
  5. Return the seared beef to the pot. Add thyme sprigs and bay leaves. Stir gently to combine.
  6. Seal the Instant Pot lid and set to manual high pressure for 35 minutes. It will take about 10 minutes to come to pressure.
  7. While the beef cooks, peel and chop carrots, potatoes, and parsnips into large chunks.
  8. When cooking finishes, carefully quick-release the pressure. Open the lid and add the root vegetables. Stir gently into the stew.
  9. Close the lid again, seal, and cook on manual high pressure for 8 more minutes. Once done, quick-release pressure again.
  10. Remove bay leaves and thyme stems. Taste and adjust salt and pepper if needed. If stew is too thin, set to sauté and simmer for a few minutes to reduce. Serve hot.

Notes

Searing the beef is essential for flavor. Add root vegetables after initial pressure cooking to prevent mushiness. For a silkier broth, stir in heavy cream or sour cream before serving. Let stew rest 10 minutes off heat to meld flavors. For gluten-free, replace flour with cornstarch or arrowroot powder.

Nutrition

Keywords: Instant Pot beef stew, quick beef stew, hearty root vegetables, pressure cooker stew, easy beef stew recipe, comfort food

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