Pressure Cooker Beef Stew with Root Vegetables
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 cloves 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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Pour in 3 cups beef broth, then add 3 medium peeled and sliced carrots and 2 medium peeled and cubed potatoes.
- Step 5: Secure the lid and set the pressure cooker to meat/stew mode for 35 minutes at high pressure.
- Step 6: When cooking ends, carefully release pressure manually. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry.
- 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.
- Step 8: Serve hot with fresh bread or over rice.
Frequently asked questions
How long does Pressure Cooker Beef Stew with Root Vegetables take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pressure Cooker Beef Stew with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck, cubed from drying out.
Can I substitute ingredients in Pressure Cooker Beef Stew with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pressure Cooker Beef Stew with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pressure Cooker Beef Stew with Root Vegetables?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
