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 sautée 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 sautée 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.
