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Instant Pot Beef Stew with Root Vegetables

This Instant Pot Beef Stew with Root Vegetables is a cozy, hearty one-pot dinner made with tender beef, sweet root vegetables, and a rich, savory broth. It tastes like it simmered all day, but the pressure cooker does the work in under an hour.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Beef & Aromatics
  • 2 lbs beef stew meat cut into 1–2 inch chunks
  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
Root Vegetables
  • 3 carrots peeled and sliced
  • 2 parsnips peeled and sliced
  • 3 medium potatoes cubed
  • 2 stalks celery chopped
Broth & Seasoning
  • 1 tbsp tomato paste
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 bay leaf
  • salt and pepper to taste
Finishing
  • 2 tbsp cornstarch or flour optional, for thickening
  • fresh parsley chopped, for garnish

Equipment

  • Instant Pot
  • Cutting Board
  • Chef's Knife
  • Wooden spoon

Method
 

  1. Set the Instant Pot to Sauté and add the olive oil. Once hot, add the beef stew meat in batches and brown on all sides. Season with salt and pepper as it browns.
  2. Add the diced onion and minced garlic to the pot. Sauté for 2–3 minutes, stirring often, until the onion softens and becomes fragrant.
  3. Stir in the tomato paste, paprika, and dried thyme, coating the beef and onions. Cook for about 1 minute to deepen the flavor.
  4. Add the carrots, parsnips, potatoes, and celery. Pour in the beef broth and Worcestershire sauce, then add the bay leaf. Give everything a good stir to combine.
  5. Cancel Sauté. Secure the Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 35 minutes. When done, allow 10 minutes of natural pressure release before carefully turning the valve to Venting.
  6. If you prefer a thicker stew, whisk the cornstarch or flour with a few tablespoons of hot broth in a small bowl. Turn the Instant Pot back to Sauté and stir the slurry into the stew. Simmer for 2–3 minutes until thickened.
  7. Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley and serve the Instant Pot Beef Stew with Root Vegetables hot.

Notes

For best results, cut the vegetables into similar-sized pieces so they cook evenly. You can add peas or green beans after pressure cooking for extra color and texture. This stew tastes even better the next day as the flavors continue to develop.