---
title: Absolute Best Instant Pot Beef Stew
author: The Salty Marshmallow
servings: 6
prep_time: 15m
cook_time: 45m
tags:
  - dinner
  - stew
  - instant-pot
  - beef
  - comfort-food
source: The Salty Marshmallow
---

Cut @boneless beef chuck roast{2.5%lbs} into 1.5-inch cubes. Season with @kosher salt{1%tsp} and @black pepper{1/2%tsp}.

Set #electric pressure cooker{} to Sauté mode on High. Heat @olive oil{2%tbsp}. Add beef cubes in batches and sear on all sides until deeply browned, about ~sear{5%minutes} per batch. Transfer beef to a plate.

Add diced @yellow onion{1%medium} and minced @garlic{3%cloves} to the pot; sauté for ~{2%minutes}.

Pour in @red wine or beef broth{1/2%cup} and scrape up all browned bits from bottom of the pot with a #wooden spoon{}.

Add @beef broth{3%cups}, @tomato paste{2%tbsp}, @Worcestershire sauce{2%tbsp}, @soy sauce{1%tbsp}, @dried thyme{1%tsp}, @dried rosemary{1/2%tsp}, and @bay leaves{2}.

Add browned beef back to the pot along with peeled @baby carrots{1%lb} (or chunked carrots) and cubed @baby red or Yukon gold potatoes{1.5%lbs}.

Lock the lid and cook on High Pressure for ~cook{35%minutes}. Allow natural pressure release for ~{10%minutes}, then quick release remaining steam.

In a small bowl, whisk @cornstarch{3%tbsp} with @cold water{3%tbsp} to make a slurry.

Turn Sauté mode on Low, stir slurry into stew, and simmer for ~simmer{3%to 5%minutes} until thick and glossy. Discard bay leaves, stir in @frozen peas{1%cup}, and serve.\n