No need to have a big pot of beef stew simmering all day when you can have Instant Pot Beef Stew ready in 45 minutes! The beef is so tender it just falls apart and melts in your mouth - my favorite.
- 2 lbs boneless chuck roast, trimmed and cut into 1-2 inch pieces
- 1 tsp salt
- ½ tsp pepper
- 6 tbsp all-purpose flour
- 2 tbsp butter
- 4 cups beef broth*
- 1 medium yellow onion finely diced
- 5 garlic cloves minced
- 3 medium carrots peeled and cut into 1 inch pieces
- 1 lb baby yukon gold potatoes quartered
- 8 oz mushrooms quartered
- 1 ½ tbsp tomato paste
- 1 sprig of thyme leaves removed
- parsley to garnish (optional)
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In a medium mixing bowl add the chuck roast, salt, pepper, and flour and mix making sure all pieces of the beef are coated.
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Select the "saute" setting on the Instant Pot and let heat until the label reads "hot".
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Add the butter to the Instant Pot and allow it to melt, once melted add ½ of the coated beef into the Instant Pot and saute on each side for 1-2 minutes, or until browned.
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Add the beef stock to the Instant Pot and stir to get all of the browned bits off the bottom. Press "cancel" on Instant Pot and turn off saute mode.
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Add the onions, garlic, carrots, potatoes, mushrooms, tomato paste, and thyme to the Instant Pot and stir to combine. Cover with lid.
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Select "manual" on the Instant Pot and set to 35 minutes.
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Once time is up let the pressure come down naturally. Stir and allow the beef stew to cool for 5-10 minutes and season with salt and pepper.
I like to use Better Than Bouillon base because it adds a lot of flavor. Mix together 1 tsp with every 1 cup of water. You may have to add a little less salt.