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Quick Pressure Cooker Beef Stew with Potatoes and Carrots

Pressure cooker beef stew with potatoes and carrots cooks tender beef and vegetables in a savory broth, thickened with a quick cornstarch slurry. Browning the beef first adds rich flavor, while pressure cooking makes this hearty dinner faster than a stovetop stew.
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Prep Time 20 minutes
Cook Time 56 minutes
Standing time 5 minutes
Total Time 1 hour 21 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb beef chuck roast trimmed and cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp neutral oil divided
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1.5 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 lb Yukon Gold potatoes cut into 1 1/2-inch pieces
  • 3 carrots medium, peeled and cut into 1-inch pieces
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • 1 6-quart electric pressure cooker

Method
 

  1. Season the beef with the salt and pepper.
  2. Set a 6-quart electric pressure cooker to SAUTÉ. Heat 1 tablespoon oil and brown half the beef in a single layer, turning as needed, for 5 to 6 minutes; transfer to a plate and repeat with the remaining beef.
  3. Add the remaining oil and onion to the cooker and sauté for 3 minutes, stirring occasionally.
  4. Add the garlic and tomato paste and cook for 1 minute, stirring.
  5. Pour in the broth and Worcestershire sauce, then stir in the thyme and scrape up any browned bits.
  6. Return the beef and any accumulated juices to the cooker and add the bay leaf.
  7. Lock the lid and set the valve to sealing. Cook at HIGH pressure for 25 minutes, then let the pressure release naturally for 10 minutes before carefully venting the remaining pressure.
  8. Add the potatoes and carrots, lock the lid, and set the valve to sealing. Cook at HIGH pressure for 4 minutes, then quick-release the pressure.
  9. Whisk the cornstarch with the cold water in a small bowl.
  10. Set the cooker to SAUTÉ, stir the slurry into the stew, and simmer for 1 to 2 minutes, until the broth thickens.
  11. Turn off the cooker and discard the bay leaf. Let the stew stand for 5 minutes before serving.

Notes

For the deepest flavor, brown the beef in a single layer without crowding the cooker. Refrigerate leftovers for 3–4 days or freeze for up to 3 months. For a gluten-free option, use Worcestershire sauce labeled gluten-free.