Instant Pot beef stew will provide you with winter comfort food in a fraction of the time. Made with protein-rich beef and lots of veggies, it will be satisfying on cool nights.
Place the beef in a large bowl. Add in the arrowroot flour, salt and pepper. Mix everything well and until beef is coated in the flour.
Set the instant pot to the sauté setting and add olive oil. Once pot is hot (about 2 minutes), add half of the beef cubes and sear until all the sides are golden brown. Set aside on a plate and repeat the process again until you sear all the meat*. Set aside all the meat.
Add in the Instant Pot, minced garlic and sauté the garlic until fragrant. Add beef broth to loosen the pan of bits. Add the remaining ingredients, stir everything together and close the lid.
Set the instant pot to manual high pressure for 20 minutes. Once it’s finished, flip the toggle to do a quick release.
Remove the bay leaves and garnish with fresh parsley before servng.
Video
Notes
Do not add all the meat at the same time otherwise, the meat won’t be golden brown. You need to do this in two batches at least so as to not overcrowd the beef.
Browning the meat will give your beef stew a richer, deeper flavour, so do not skip this step.
Coating the beef with flour will add more body to the stew when you cook everything together.
To store: Store leftover Instant Pot beef stew in the fridge for up to 4 days in an airtight container.
To reheat: You can reheat the stew in the microwave or on the stovetop.
To freeze: Freeze leftover stew in a freezer-safe container for up to 3 months. Thaw overnight and reheat before enjoying.