• Prep Time: 10 mins
  • Cooking Time: 40 mins
  • Serves: 6

Instant Pot Chunky Beef Stew

  • Recipe Submitted by on

 Ingredients List

  • 2 tablespoons Olive oil
  • 1 pound cubed lean beef stew meat
  • 2 large potato, diced into 1/2 inch cubes (skins can remain on or peeled off)
  • 2 large carrots, peeled and diced into 1/2 inch cubes
  • 1 large yellow onion, diced into 1/2 inch cubes
  • 3 cloves garlic, minced
  • 32 ounces beef broth
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 1 tablespoon cornstarch (optional for thickening)
  • 2 tablespoons water (optional for thickening)


Plug in Instant Pot and press the "Saute" function. Press the "Adjust" button to change the temperature to high. Add the olive oil, and once hot, add the beef cubes and cook until the cubes just begin to brown. Add the potatoes, carrots, onion, and garlic. Continue to cook for about 5 more minutes.
Stir in the beef broth, stirring constantly to scrap up any bits stuck to the bottom of the Instant Pot - these bits have a lot of flavor! Add the salt, pepper, thyme, and oregano. Press the "Cancel" button followed by the "Meat/Stew" button. If needed, press the "Adjust" button to change the pressure to medium and set the time for 25 minutes. Place the lid on the Instant Pot and lock into place, make sure the vent is sealed. The Instant Pot will preheat and start the cooking time once it is hot.
After the 25 minutes is up, carefully vent the Instant Pot. The steam will be very hot! Whisk in the tomato paste. If using the cornstarch and water for a thicker stew, combine the cornstarch and water and whisk into the stew after the tomato paste. Press the "Saute" button and bring stew to a boil. Simmer for about 5 minutes to thicken. Serve with a chunk of crusty whole wheat bread and enjoy!

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