Description
Hearty Instant Pot Beef Stew made with tender beef, potatoes, carrots, and a rich tomato-based broth for a comforting one-pot meal ready in under an hour.
Ingredients
- 1 1/2 pounds beef stew meat (lean)
- 2 tablespoons avocado oil or olive oil
- 3 garlic cloves (minced)
- 3 cups beef broth (divided)
- 8 ounces tomato sauce
- 1 1/4 pounds red potatoes (cut into 1/2-inch cubes)
- 3 celery stalks (sliced)
- 1 pound carrots (sliced)
- 1 small sweet onion (diced)
- 2 teaspoons brown sugar
- 2 teaspoons salt (to taste)
- 3/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground sage
- 3 tablespoons cornstarch
- 1 cup frozen peas
- Parsley (optional, for garnish)
Instructions
- Set Instant Pot to sauté mode and heat oil. Add beef and sear for 3–4 minutes.
- Add garlic and sauté for 1 minute.
- Pour in 3 cups broth and scrape bottom to deglaze.
- Add all ingredients except remaining 1/2 cup broth, cornstarch, and peas. Stir well.
- Seal lid and cook on High Pressure for 30 minutes.
- Let naturally release for 10 minutes, then release remaining pressure.
- Mix cornstarch with warmed broth to create slurry.
- Switch to sauté mode, add slurry and peas, and cook 3–5 minutes until thickened.
- Serve warm with parsley if desired.
Notes
- Omit peas for Whole30 diet.
- Store in fridge up to 4 days.
- Freeze up to 6 months in airtight container.
- Let thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Pressure Cooker
- Cuisine: American