Tender Beef Stew in the Instant Pot

Turn the Instant Pot to the “Sauté” mode and add a splash of oil. Once heated, add the beef chunks in batches, browning on all sides. Remove the beef and set it aside.
In the same pot, add the chopped onion and garlic, cooking for 2-3 minutes until softened.
Stir in the tomato paste, Worcestershire sauce, thyme, and a pinch of salt and pepper. Cook for another 1-2 minutes.
Add the beef broth to the pot, scraping up any brown bits from the bottom of the pot. Return the beef to the pot along with the bay leaves.
Add the carrots and potatoes, stirring to combine.
Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 35 minutes.
Once done, allow the Instant Pot to release pressure naturally for 10 minutes, then manually release any remaining pressure.
Taste and adjust seasoning if necessary, then serve hot, garnished with fresh herbs if desired.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: Approx. 450 kcal per serving | Servings: 6 servings