Beef Stew Instant Pot – THE BEST Instant Pot Beef Stew! Dump and Go Instant Pot Recipe
6 Quart Instant Pot
1 medium onion, chopped
3 large carrots, chopped
2 small celery stalks, chopped
5 large garlic cloves, minced
2 lbs potatoes, cubed
3 lbs chuck or any cheap roast beef, cubed into 1” pieces
6 oz can tomato paste, low sodium
1 bouillon cube
2 cups of water
1 tsp oregano, dried
1 tsp thyme, dried
2 tsp salt or to taste
Ground black pepper, to taste
3 bay leaves
1 cup frozen peas
2 tbsp fresh dill, finely chopped
In Instant Pot, add onion, carrot, celery, 2 garlic cloves, potatoes, and beef. Then add tomato paste, bouillon + water or stock, oregano, thyme, salt, pepper, bay leaves, and peppercorns. No need to stir, just flatten tomato paste with a spoon.
Close the lid, set pressure vent to Sealing, and press Pressure Cook on High for 30 minutes. The display will say ON, Instant Pot will take about 20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then the float valve will rise and countdown from 30 minutes will begin.
When the display says OFF, the stew is ready. Now your Instant Pot needs to bring the pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take about 15-20 minutes – Natural Release. OR you can do Quick Release by turning the pressure valve to a Venting position, which takes 2-3 minutes.
Open the lid, add peas, and dill. Stir.
To thicken beef stew: Switch electric pressure cooker to Sauté. Cook for a few minutes until thickened.
Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.
Enjoy! Buen Provecho!
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