The BEST Instant Pot Beef Stew {Classic Comfort Food Made FAST}

Ingredients

• Beef (stew meat, chuck roast, or bottom round roast), cubed into ~2-inch pieces
• Salt and pepper (to season beef and stew)
• 2 tbsp olive oil
• 1 yellow onion, finely minced
• 3 cloves garlic, minced
• ½ cup dry red wine (red blend, Merlot, Cabernet, Pinot Noir all work)
• 3 cups low sodium beef stock (use 4 cups for thinner stew)
• ½ tbsp Worcestershire sauce
• 1 dried bay leaf
• 1 tsp dried thyme (crushed) or 2 fresh thyme sprigs
• 1 tbsp prepared horseradish (grated horseradish in vinegar and salt, not horseradish sauce)
• 3 large carrots (about 2 cups), scrubbed and cut into 1½ to 2-inch chunks (peeling optional)
• About 2 lbs potatoes (Yukon Gold preferred, but red or Russet work), scrubbed and cut into ~2-inch chunks (quarter small red potatoes)
• 8 oz crushed tomatoes
• Optional for thickening: 3 tbsp water + 2 tbsp cornstarch (cornstarch slurry)

---

Equipment

• Instant Pot (pressure cooker)
• Knife and cutting board
• Measuring spoons and cups
• Spoon for stirring

---

Method

1. Prepare Instant Pot:

   • Hit the “Sauté” function.
   • Add 2 tbsp olive oil and heat.

2. Brown the Beef:

   • Season beef cubes liberally with salt and pepper.
   • Add beef to the pot in a single layer to get good caramelization.
   • Add minced onion and sauté with beef until onions soften and beef is browned (about several minutes).

3. Add Garlic:

   • Add 3 cloves minced garlic.
   • Sauté briefly just to toast garlic without burning.

4. Deglaze:

   • Pour in ½ cup dry red wine.
   • Scrape brown bits off the bottom to prevent burn notice.
   • Let wine bubble and reduce slightly to intensify flavor.

5. Build Stew:

   • Cancel “Sauté” mode.
   • Add 3 cups low sodium beef stock (or 4 cups for thinner stew).
   • Add ½ tbsp Worcestershire sauce.
   • Add a pinch of salt and pepper.
   • Add 1 dried bay leaf.
   • Add 1 tsp crushed dried thyme or fresh thyme sprigs.
   • Add 1 tbsp prepared horseradish (not horseradish sauce) to tenderize beef and enhance flavor.
   • Add carrots and potatoes (cut into large chunks to avoid overcooking).
   • Top with 8 oz crushed tomatoes (add on top to prevent burn notice; it’s okay if they sink after pressure cooking).

6. Pressure Cook:

   • Seal the Instant Pot lid and set vent to “Sealing.”
   • Cook on high pressure for 30 minutes (do not use “Beef/Stew” preset).
   • Allow natural pressure release for at least 15 minutes to keep beef tender.
   • Open lid carefully.

7. Optional Thickening:

   • Mix 3 tbsp water with 2 tbsp cornstarch to make slurry.
   • Cancel “Keep Warm,” turn on “Sauté.”
   • Stir in cornstarch slurry and simmer for 3–5 minutes until thickened and glossy.
   • This step is optional; stew is delicious without thickening.

---

Chef Tips

• Use kosher salt for seasoning to enhance flavor without over-salting.
• Crushing dried herbs before adding releases natural oils and boosts flavor.
• Adding horseradish tenderizes the beef and adds a unique, elevated flavor—don’t skip it even if you’re unsure about horseradish.
• Adding crushed tomatoes on top before pressure cooking helps prevent burn notices common with acidic ingredients.
• Use large chunks of vegetables to avoid them becoming mushy.
• Natural pressure release is key to tender beef.
• Leftover beef stock can be saved for other recipes or frozen.

---

Serving Suggestions

• Serve the stew thickened or as a thick beef soup.
• Pairs well with crusty bread or over rice (using leftover stock).

---

Variations

• Use different cuts of beef (stew meat, chuck roast, bottom round).
• Adjust stock quantity for desired stew thickness.
• Substitute fresh thyme for dried.
• Use different potato varieties (Yukon Gold preferred for buttery flavor, but red or Russet potatoes are fine).

---

Presenter

Kristen from her cooking channel (name not specified).

---

Referenced Recipes

Kristen mentions a related recipe for Instant Pot Pot Roast with potatoes and carrots using similar ingredients.