Pressure Cooker Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Tender beef chunks simmered with carrots, potatoes, and onions in a rich broth using a multi-programmable stainless steel pressure cooker. This American-inspired beef recipe, ready in about 60 minutes, pairs beef chuck, cubed, carrots, peeled and sliced, potatoes, peeled and cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs beef chuck, cubed
• 3 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and cubed
• 1 large yellow onion, diced
• 3 cups beef broth
• 2 tbsp tomato paste
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp cornstarch
• 2 tbsp cold water

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Instructions

1. Step 1: Set the pressure cooker to sauté mode and heat 2 tablespoons olive oil. Add 1.5 pounds cubed beef chuck and brown on all sides for about 5 minutes until golden.
2. Step 2: Add 1 large diced yellow onion and 3 minced garlic cloves to the beef and sauté for 3 minutes until fragrant and translucent.
3. Step 3: Stir in 2 tablespoons tomato paste, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper, cooking for 1 minute to develop flavors.
4. Step 4: Pour in 3 cups beef broth, then add 3 medium peeled and sliced carrots and 2 medium peeled and cubed potatoes.
5. Step 5: Secure the lid and set the pressure cooker to meat/stew mode for 35 minutes at high pressure.
6. Step 6: When cooking ends, carefully release pressure manually. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry.
7. Step 7: Switch to sauté mode again, stir in the slurry, and cook for 3-4 minutes until the stew thickens and coats the back of a spoon.
8. Step 8: Serve hot with fresh bread or over rice.