I have to admit this instant pot beef stew is the best I’ve ever made (not to toot my own horn or anything, lol), and I have had A LOT of beef stews in my lifetime! It’s super flavorful, melt in your mouth tender, and tastes even better the next day.
This recipe makes a very large portion, so feel free to halve the portions if you don’t want as much.
In addition, you can sautΓ©e the beef in your instant pot, but I prefer to do it in a separate pan so that the instant pot doesn’t get burnt at the bottom. If you choose to sautΓ©e it in the pot, add the broth and scrape the bottom well with a wooden spoon so that the “burn” notice doesn’t come on while cooking.
Ingredients
- 5lbs Chuck roast (2 inch cubes)
- 4 TBSP Olive oil
- 4 TBSP Hawaiian salt
- 1/2 TSP Black pepper
- 4 Inch piece of fresh ginger (chopped)
- 8 Cloves of garlic (chopped)
- 4 Cups beef broth or chicken broth
- 16oz Can of tomato sauce
- 16oz Can of diced tomatoes
- 6 Medium potatoes (quartered)
- 3 Medium carrots (1 inch pieces)
- 4 Stalks celery (1 inch pieces)
- 2 Medium onions (1 inch pieces)
- 4 TBSP Cornstarch
Instructions
- In a separate pan add olive oil, generously season the meat with salt and pepper and brown both sides. Don’t crowd the pan, you may have to do several batches.
- Prepare the vegetables.
- Add all the vegetables and meat to the instant pot.
- Add broth, tomato sauce, tomatoes, garlic and ginger to instant pot and mix well.
- Cook on high pressure for 30 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
- In a separate bowl mix together the cornstarch with equal parts cold water and add it to the stew. This will thicken it up, if you prefer a waterier stew, add less cornstarch and water.
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