Instant Pot Beef Stew Hearty and Comforting Meal

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 4 medium carrots, sliced
• 3 medium potatoes, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons cornstarch (optional for thickening)
• Fresh parsley for garnish

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat olive oil. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
2. Season the beef chuck with salt and pepper. Add the beef to the pot and brown on all sides, about 5-7 minutes.
3. Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary, mixing well to combine all flavors.
4. Add the beef broth to the pot, scraping up any browned bits from the bottom to avoid the burn notice.
5. Add the carrots and potatoes into the pot, stirring gently to mix with the broth.
6. Secure the lid on the Instant Pot, making sure the venting knob is set to ‘Sealing.’ Set the pot to ‘Manual’ or ‘Pressure Cook’ for 35 minutes.
7. Once the cooking time is complete, allow for a natural pressure release for about 10-15 minutes, then carefully switch the venting knob to ‘Venting’ to release any remaining pressure.
8. For a thicker stew, mix cornstarch with a little water to create a slurry. Switch the Instant Pot back to ‘Sauté’ mode and stir in the slurry, allowing it to simmer for a few minutes until thickened.
9. Taste and adjust seasoning if necessary.
10. Serve the stew hot, garnished with freshly chopped parsley on top.