Instant Pot Beef Stew

Quick Answers

Instant Pot Beef Stew: Step by Step

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1. Toss the beef in the flour. Set the pot to sauté and brown the beef in the oil in two batches, 4 minutes each. Lift out.

   Mark done

2. Cook the onion for 4 minutes. Add the garlic and purée for 1 minute, then the stock and Worcestershire sauce, scraping the base.

   Mark done Start 4 min timer

3. Return the beef and add the potatoes, carrots, bay leaves and salt. Lock the pressure cooker lid and pressure cook on high for 35 minutes.

   Mark done Start 35 min timer

4. Release the pressure naturally for 15 minutes. Remove the bay leaves and use the sauté setting for 5 minutes if the stew is thin.

   Mark done Start 15 min timer

Worth Getting Right

• Brown the beef in batches.
• Scrape the base clean after sautéing.
• Use chuck, not a lean cut.
• Mash a few potatoes into the stew to thicken it.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve With It

Crusty bread · Dumplings · Green beans · Mustard

Storage

Keeps in the fridge for up to 4 days and thickens. Freezes for up to 3 months. Reheat until steaming throughout.

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.