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Instant Pot Beef Stew

Instant Pot Beef Stew

This Instant Pot Beef Stew is rich, hearty, and packed with tender beef and vegetables. Thanks to the pressure cooker, it tastes like it simmered all day but is ready in about an hour! A secret ingredient (star anise) adds incredible depth.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Servings 6

Ingredients
  

For the Stew:

  • 1 1/2 - 2 pounds beef chuck roast trimmed and cut into 1-2 inch chunks
  • 1-2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 2 1/2 teaspoons Italian seasoning divided
  • 1/3 cup all-purpose flour or gluten-free flour, or 2 tablespoons almond flour for keto
  • Cooking oil
  • 1 medium onion cut into large chunks
  • 3-4 cloves garlic minced
  • 6 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar or red wine
  • 4 medium Yukon potatoes peeled and chopped into 1-inch chunks
  • 1 large sweet potato peeled and chopped into 1-inch chunks
  • 3 medium carrots peeled and cut into thick slices
  • 2 ribs celery chopped
  • 1-2 teaspoons Worcestershire sauce
  • 1 bay leaf
  • 4-5 cups beef broth
  • Water as needed
  • 1-2 tablespoons fresh chopped parsley for garnish
  • 1/2 star anise optional
  • Salt and pepper to taste

For Thickening (Optional):

  • 2 tablespoons cornstarch or flour or arrowroot powder, or 2 teaspoons xanthan gum for low carb
  • 3 tablespoons cool water

Instructions
 

  • In a large zip top bag, combine flour, salt, pepper, onion powder, and 1/2 teaspoon Italian seasoning. Add beef and shake to coat.
  • Set Instant Pot to SAUTE. Add oil and brown beef in batches on all sides. Transfer to a plate. (Optional but recommended.)
  • Add onions and garlic to pot; sauté 1-2 minutes. Add balsamic vinegar and tomato paste; stir to deglaze, about 1 minute.
  • Return beef to pot. Add potatoes, sweet potato, carrots, celery, Worcestershire sauce, remaining 2 teaspoons Italian seasoning, bay leaf, beef broth, and star anise (if using). Stir. Add water if needed to cover vegetables.
  • Cover and seal lid. Set to Manual/High Pressure for 20 minutes. Allow natural release for at least 15 minutes.
  • Optional Thickening: Make slurry with cornstarch and water. Set Instant Pot to SAUTE, bring stew to a boil, stir in slurry, and simmer until thickened.
  • Discard bay leaf and star anise. Adjust salt and pepper. Garnish with parsley and serve.

Notes

  • Gluten Free: Use gluten free flour and cornstarch/arrowroot.
  • Low Carb/Keto: Swap potatoes and sweet potatoes for turnips or cauliflower. Skip carrots. Use almond flour and xanthan gum.
  • Star Anise: Adds depth; don't skip if you have it.
  • Storage: Refrigerate up to 4 days; freeze up to 3 months.