Summary of "The BEST Instant Pot Beef Stew {Classic Comfort Food Made FAST}"

Ingredients

Beef (stew meat, chuck roast, or bottom round roast), cubed into ~2-inch pieces
Salt and pepper (to season beef and stew)
2 tbsp olive oil
1 yellow onion, finely minced
3 cloves garlic, minced
½ cup dry red wine (red blend, Merlot, Cabernet, Pinot Noir all work)
3 cups low sodium beef stock (use 4 cups for thinner stew)
½ tbsp Worcestershire sauce
1 dried bay leaf
1 tsp dried thyme (crushed) or 2 fresh thyme sprigs
1 tbsp prepared horseradish (grated horseradish in vinegar and salt, not horseradish sauce)
3 large carrots (about 2 cups), scrubbed and cut into 1½ to 2-inch chunks (peeling optional)
About 2 lbs potatoes (Yukon Gold preferred, but red or Russet work), scrubbed and cut into ~2-inch chunks (quarter small red potatoes)
8 oz crushed tomatoes
Optional for thickening: 3 tbsp water + 2 tbsp cornstarch (cornstarch slurry)

Equipment

Instant Pot (pressure cooker)
Knife and cutting board
Measuring spoons and cups
Spoon for stirring

Method

Prepare Instant Pot:
- Hit the “Sauté” function.
- Add 2 tbsp olive oil and heat.
Brown the Beef:
- Season beef cubes liberally with salt and pepper.
- Add beef to the pot in a single layer to get good caramelization.
- Add minced onion and sauté with beef until onions soften and beef is browned (about several minutes).
Add Garlic:
- Add 3 cloves minced garlic.
- Sauté briefly just to toast garlic without burning.
Deglaze:
- Pour in ½ cup dry red wine.
- Scrape brown bits off the bottom to prevent burn notice.
- Let wine bubble and reduce slightly to intensify flavor.
Build Stew:
- Cancel “Sauté” mode.
- Add 3 cups low sodium beef stock (or 4 cups for thinner stew).
- Add ½ tbsp Worcestershire sauce.
- Add a pinch of salt and pepper.
- Add 1 dried bay leaf.
- Add 1 tsp crushed dried thyme or fresh thyme sprigs.
- Add 1 tbsp prepared horseradish (not horseradish sauce) to tenderize beef and enhance flavor.
- Add carrots and potatoes (cut into large chunks to avoid overcooking).
- Top with 8 oz crushed tomatoes (add on top to prevent burn notice; it’s okay if they sink after pressure cooking).
Pressure Cook:
- Seal the Instant Pot lid and set vent to “Sealing.”
- Cook on high pressure for 30 minutes (do not use “Beef/Stew” preset).
- Allow natural pressure release for at least 15 minutes to keep beef tender.
- Open lid carefully.
Optional Thickening:
- Mix 3 tbsp water with 2 tbsp cornstarch to make slurry.
- Cancel “Keep Warm,” turn on “Sauté.”
- Stir in cornstarch slurry and simmer for 3–5 minutes until thickened and glossy.
- This step is optional; stew is delicious without thickening.

Chef Tips

Use kosher salt for seasoning to enhance flavor without over-salting.
Crushing dried herbs before adding releases natural oils and boosts flavor.
Adding horseradish tenderizes the beef and adds a unique, elevated flavor—don’t skip it even if you’re unsure about horseradish.
Adding crushed tomatoes on top before pressure cooking helps prevent burn notices common with acidic ingredients.
Use large chunks of vegetables to avoid them becoming mushy.
Natural pressure release is key to tender beef.
Leftover beef stock can be saved for other recipes or frozen.

Serving Suggestions

Serve the stew thickened or as a thick beef soup.
Pairs well with crusty bread or over rice (using leftover stock).

Variations

Use different cuts of beef (stew meat, chuck roast, bottom round).
Adjust stock quantity for desired stew thickness.
Substitute fresh thyme for dried.
Use different potato varieties (Yukon Gold preferred for buttery flavor, but red or Russet potatoes are fine).