This Instant Pot stew recipe is the ultimate, hearty, melt-in-your-mouth comfort food. It's so easy to make in an Instant Pot for a simple midweek dinner.
Ingredients
- butter: 1 Tbsp
- beef chuck: 1 pound (cut into 1-inch cubes)
- Yukon Gold potatoes: 4 piece (cubed)
- ½ cups mushrooms: 1 piece (halved)
- onion, cut into 6 wedges: 1 piece
- carrots, cut into 1/2-inch thick slices: 2 piece
- garlic: 2 clove (minced)
- beef broth: 3 cups
- Worcestershire sauce: 1 Tbsp
- tomato paste: 1 Tbsp
- salt: 1 tsp
- ground black pepper: 0.5 tsp
- rosemary: 0.5 tsp (dried)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Melt butter in the pot. Cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch. Dotdash Meredith Food Studios
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Return all beef chuck cubes to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Dotdash Meredith Food Studios
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Close and lock the lid. Select Meat/Stew function, according to the manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method, according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
