Instant Pot beef stew with root veg

I was recently sent the Mini Instant Pot 3.8L multi cooker to try out, and I couldn’t wait to get stuck in! I’ve seen Instant Pots all over social media and heard so many good things, so I was genuinely excited to finally have one in my kitchen.

I went with the day dream blue colour to match my kitchen and love how it looks. It comes with 7 smart functions: pressure cooker, slow cooker, steamer, sauté, yogurt maker, egg cooker and food warmer. We’ve not made yoghurt yet but it’s on the list to try soon. And, I’ve given away my old slow cooker to save space because this does everything it did and more, so I no longer need it!

To kick things off, I made a comforting beef stew which really reminds me of my childhood. You can use whatever root veg you have. For this one I went with carrot, potato, swede, and parsnip. It’s rich, warming, and ideal for chilly evenings. Best of all, it’s ready in under an hour thanks to the pressure cook function!

Instant Pot beef stew with root veg (serves 4)

Ingredients:

• 400g stewing beef, diced
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 6–8 new potatoes, halved
• ½ swede, peeled and diced
• 1 parsnip, peeled and chopped
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 500ml beef stock
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste
• 1 tbsp cornflour + 2 tbsp water (for thickening)

Method:

1. Set the Instant Pot to Sauté. Add olive oil and cook the onion for 2–3 minutes until soft. Stir in garlic and cook for another 30 seconds.
2. Add the beef and brown it on all sides. Stir in tomato paste, thyme, rosemary, and Worcestershire sauce.
3. Tip in the carrots, potatoes, swede, and parsnip. Pour over the beef stock and add the bay leaf. Season well.
4. Cancel Sauté. Secure the lid and set to Pressure Cook (High) for 30 minutes. Let it naturally release for 10 minutes, then quick release.
5. After you’ve released the pressure, add the cornflour and water, stirring it in. Set to Sauté again, and simmer for 2–3 minutes until thickened.
6. Remove the bay leaf, taste and adjust seasoning. Serve with crusty bread, buttered of course.