Instant Pot Beef Stew (Hearty, Tasty Family Favorite!)

🧂 Ingredients

• 2 tablespoon olive oil

  (extra virgin)
• 3-4 lbs chuck roast

  (cut into approx 1-1 ½ inch cubes)
• ½ teaspoon each, salt & pepper

  (to taste)
• 1 cup onion

  (medium sized, yellow or white, chopped)
• 2 teaspoon garlic

  (finely chopped or sliced)
• 6 cups beef broth

  (we recommend bone broth; the broth cartons at the store are typically 32 oz = 4 cups)
• 2 lbs red potatoes

  (russet or yellow potatoes work; cut into large chunks, or quartered)
• 4-5 carrots

  (cut into large chunks or slices)
• 5-6 stalks celery

  (cut into large chunks or slices)
• 2 bay leaves
• ½ tablespoon thyme

  (dried, or use 6-8 stems of fresh thyme)
• 1 tablespoon cornstarch

  (optional for thickening the stew)

Instructions

• 1 To start, add the olive oil and heat your Instant Pot on the saute function.
  Once the oil starts sizzling, add your beef and season it in the instant pot.
• 2 Sear the beef cubes until browned on all sides then add the diced onions and
  minced garlic. Saute for 1 minute then de-glaze the instant pot with beef stock.
  Stir to break up all the browned bits or pieces from the bottom of the pot.
• 3 Add the remaining stew ingredients including potatoes, carrots, celery, bay
  leaves, and thyme then seal the Instant Pot securely and close the vent knob.
  Set for 35 minutes of high-pressure cooking using the manual setting.
• 4 Once the cooking cycle is complete, allow your Instant Pot to natural pressure
  release (NPR) for 10 minutes then vent completely. Thicken with a cornstarch
  slurry if desired (mix 1 tablespoon cornstarch with 1 tablespoon cold water and
  whisk into your stew).
• 5 Serve with more fresh thyme for garnish.

Nutrition Info