Instant Pot Beef Stew

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.

	this recipe	typical
liquid	12%	97%
fat	2%	3%
aromatics	15%	23%
salt	1%	0%
thickener	1%	0%
vegetables and beans	70%	83%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1134 g	2 1/2 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
150 g	1 medium yellow onion, diced
6 g	2 cloves garlic, minced
9 g	1 1/2 teaspoons kosher salt, plus more as needed
1 g	1/2 teaspoon freshly ground black pepper, plus more as needed
27 g	2 tablespoons vegetable oil, divided
16 g	1 tablespoon tomato paste
2 g	1 teaspoon dried thyme
120 g	1/2 cup beef broth
32 g	2 tablespoons Worcestershire sauce
340 g	3 medium carrots (about 12 ounces total), peeled and cut on a slight diagonal into 1 1/2-inch pieces
340 g	3 medium Yukon Gold potatoes (about 12 ounces total), quartered (about 1 1/2-inch chunks)
8 g	1 tablespoon cornstarch
15 g	1 tablespoon water
109 g	3/4 cup frozen peas
	Chopped fresh parsley leaves, for garnish (optional)

Method: 9 steps, published by www.thekitchn.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Yum! The few changes I made to accomodate what was on hand made no appreciable difference, to my mind, and this one's a definite keeper. My few changes: we had the flat top grill going for another project, so I seared the beef there instead of in the pot; ” — a cook, 4.0★

“Terrible Not enough liquid despite adding 3/4 cup of beef broth in addition to the 1/2 cup. The instant pot did go into burn mode and never actually went into cooking in pressure mode. It took me 2 hours from start to finish (and hubby precut the potatoes, car” — a cook, 1.0★