Instant Pot Beef Stew


This recipe was adapted from Cooking Light's wildly popular Classic Slow Cooker Beef Stew to create a simple, speedy version of a comfort food favorite. As the original recipe notes, a nutty dark beer adds richness and depth to the stew, but be careful not to choose a beer that's super-hoppy; it will taste too bitter.

Yields: Serves 6
Active time: 25 minutes
Total time: 1 hour


2 pounds trimmed boneless chuck roast, cut into 2-inch pieces

2 1/2 teaspoons kosher salt, divided

1 1/2 teaspoons black pepper, divided

2 tablespoons canola oil, divided

3 small yellow onions, sliced

6 garlic cloves, thinly sliced

1 (12-oz.) nut brown ale

1 1/2 pounds baby Dutch potatoes, halved

1 pound carrots, peeled and cut diagonally into 2-inch pieces

1 1/4 cups unsalted beef stock, divided

4 thyme sprigs

2 bay leaves

1 cup frozen peas

2 tablespoons all-purpose flour

2 teaspoons Dijon mustard

1 tablespoon red wine vinegar

1/4 cup chopped flat leaf parsley


Press “Saute” on Instant Pot, and then press “adjust” to set it to “more” for a higher heat saute setting. Allow Instant Pot to heat for 3 minutes.

Meanwhile, sprinkle beef evenly with 2 teaspoons of salt and 1 teaspoon pepper. Add 2 teaspoons oil to pot and about ⅓ of the beef. Cook 6 minutes, turning beef until browned on all sides. Remove beef from pot to a plate; repeat procedure twice with remaining oil and beef.

Add onion and garlic to drippings in the Instant Pot and saute 4 minutes. Add beer, scraping the bottom of the pot to loosen browned bits. Stir in beef, potatoes, carrots, and 1 cup stock. Add thyme, bay leaves, and remaining ½ teaspoon salt and ½ teaspoon pepper. Cover the pot and turn steam valve to the “sealing” position. Press “cancel” on the Instant Pot; press the “stew/meat” button and adjust time to 25 minutes.

When cooking process ends, carefully release the pressure valve. Remove lid and press “cancel;” press “saute” and “adjust” until the light blinks on “normal” and return the stew to a simmer. Discard thyme and bay leaves. Stir in peas. Combine remaining stock and flour in small bowl and stir into the stew along with the mustard and vinegar. Top with parsley.

Read more!