Instant Pot Beef Stew is delicious, satisfying, and full of tender beef, potatoes, carrots, celery and onions in a savory thick broth.
- 2 pounds beef stew meat
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 Tablespoons vegetable oil
- 1 medium yellow onion finely chopped
- 2 stalks celery diced
- 1½ Tablespoons minced garlic
- ¾ cup beef broth
- ¾ cup red wine
- 2½ Tablespoons Worcestershire sauce
- ¾ Tablespoon Dijon mustard
- 2 Tablespoons tomato sauce
- ¾ teaspoons dried rosemary crumbled
- 1 bay leaf
- 4 medium carrots peeled, sliced in 1" rounds
- 2 medium russet potatoes (or Yukon Gold) peeled, cut in 1" cubes
- 1 Tablespoon cornstarch
- 1 Tablespoon water
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Pat beef dry with paper towels; season on all sides with salt and pepper. Set aside.
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Press SAUTÉ button on Instant Pot. Heat oil; once hot add onions, celery, garlic. Cook, stirring often for 4-5 minutes, until onions are translucent and soft. Add broth, wine, Dijon, tomato sauce, rosemary, bay leaf and the beef. Stir to combine.
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Lock lid on; turn Pressure Release knob on top to SEALING. Press CANCEL button to turn off Sauté setting. Press the MANUAL (high heat) button (or MEAT/STEW button, if your machine has one). Set timer for 30 minutes at high pressure. The Instant Pot will take between 10-15 minutes to reach full pressure, then pressure valve/button on top will pop up, and cooking timer will begin.
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When cooking time ends, carefully flip Pressure Release knob on top to VENTING to do a quick release of pressure/steam. *Once all pressure is released, the pressure valve/button on top will drop down, indicating it's safe to remove the lid.* Open the lid, find/discard bay leaf. Add potatoes and carrots; quickly stir until combined. Lock lid on again. Turn pressure release knob to SEALING. Press CANCEL button to reset timer, then press MANUAL button (or Pressure Cook button) and re-set cooking time for 4 minutes on High pressure. You'll need to wait 10-15 minutes for the Instant Pot to reach full pressure again and cooking time to begin. Once cooking program ends, flip Pressure Release knob to VENTING to quickly release pressure/steam. Keep the lid ON, once all pressure is released.
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Mix cornstarch and water in a small bowl until it's smooth/lump-free. Remove Instant Pot lid; quickly stir cornstarch mixture into stew. Put the lid back on the pot. Let the stew rest for 5 minutes (covered), in order for sauce to thicken. Open lid; taste stew. Add additional salt and/or pepper if necessary.
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Ladle stew into individual bowls. Serve immediately, while hot. Enjoy!
NOTE: You can substitute boneless beef chuck, cut into 1" cubes and trimmed of excess fat, if desired.