Instant Pot Best Ever Beef Stew
The best ever beef stew made in your instant pot. Delicious, comforting, and you would never know it didn’t take hours.
- 2-2/12 lbs stew beef or beef chuck roast, cut into 1 1/2 inch pieces
- 3 tbsp olive oil
- 2 tbsp garlic minced
- 1 large onion diced
- 1 1/2 cups celery
- 1/4 cup balsamic vinegar
- 3 cups beef stock
- 3 tbsp tomato paste
- 1 1/2 lbs baby potatoes, halved, about 4 cups
- 1 1/2 cups carrots roughly chopped
- 2 tsp salt
- 2 tsp pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
Turn your Instant Pot to the sauté setting. When it's hot, add your olive oil and then your stew meat. Sauté your beef until browned, stirring constantly (about 2-3 minutes) Add onion, peas(or celery), and minced garlic to the Instant Pot. Stir until onions are becoming translucent, about 2 to 3 minutes. Once done press the cancel button to stop sautéing.
Pour the balsamic vinegar in the Instant Pot first to deglaze the bottom. Use a spatula and scrape up any bits that caramelized and may be stuck after sautéing. Add the remainder of the ingredients.
Seal the Instant Pot. Set it to Pressure Cook(or Manual, depending on the model Instant Pot you have) on high pressure for 30 minutes.
Once cooking is complete, natural release pressure for at least 10 minutes. Ladle into bowls and top with chopped fresh herbs if desired.