Quick and hearty beef stew made in the Instant Pot with tender beef, potatoes, and carrots — perfect for weeknight comfort.

2 lbs beef chuck, cut into 1-inch cubes

Salt and pepper to taste

2 tbsp all-purpose flour

2 tbsp oil

1 large onion, chopped

3 cloves garlic, minced

2 ribs celery, chopped

2 tbsp tomato paste

1 tbsp Worcestershire sauce

3 medium carrots, sliced

3 medium potatoes, diced

3 cups beef broth

1 bay leaf

1 tsp dried thyme

2 tbsp cornstarch + 2 tbsp water (slurry)

Fresh parsley for garnish

1. Set Instant Pot to “Sauté” and heat oil.

2. Season beef with salt and pepper; toss with flour.

3. Brown beef in batches and set aside.

4. Sauté onion, garlic, and celery in the pot until soft.

5. Add tomato paste and Worcestershire sauce; cook 1-2 minutes.

6. Return beef to pot with carrots, potatoes, broth, thyme, and bay leaf.

7. Stir and seal lid. Pressure cook on HIGH for 35 minutes.

8. Let pressure release naturally for 10 minutes, then quick release.

9. Open lid, discard bay leaf. Stir in cornstarch slurry to thicken.

10. Simmer on “Sauté” for 2-3 minutes. Garnish and serve hot.

Refrigerate leftovers up to 5 days; flavors improve overnight.

Freeze portions up to 3 months; thaw and reheat gently with extra broth.

Serve with bread, salad, or rice for a full meal.

Keywords: beef stew, instant pot, quick dinner, pressure cooker stew