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A skillet of golden-brown garlic butter beef and potatoes, garnished with fresh parsley, ready to be served.

Garlic Butter Beef & Potatoes: Instant Pot Recipe (Tender!)

Indulge in fork-tender beef and creamy garlic butter potatoes, all made effortless in your Instant Pot. This one-pot wonder features a chef's 'Fond-Enrichment' secret for a deep, savory gravy that elevates a humble stew into a restaurant-quality meal. Perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner, Main Dish
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 Tbsp olive oil
  • 1 ½ pounds beef stew meat
  • 1 tsp kosher salt (for beef)
  • ½ tsp black pepper
  • 1 ½ tsp garlic powder
  • ½ tsp ground thyme
  • ½ tsp dried rosemary
  • ¼ tsp smoked paprika
  • ½ cup diced onions
  • 1 cup beef broth
  • 1 Tbsp minced garlic
  • 2 Tbsp butter
  • 2 tsp Worcestershire sauce
  • 2 ½ lbs Russet potatoes peeled whole
  • 2/3 cup milk
  • ½ tsp kosher salt (for potatoes)
  • 2 Tbsp cornstarch
  • ¼ cup dry red wine or balsamic vinegar optional, for Fond-Enrichment
  • 2 Tbsp cold water (for cornstarch slurry)

Equipment

  • Instant Pot
  • mixing bowl
  • wooden spoon

Method
 

Phase 1: Preparing the Beef
  1. Season the beef stew meat with 1 tsp salt, pepper, garlic powder, thyme, rosemary, and smoked paprika. Pat the meat dry first to ensure a better sear.
  2. Heat your Instant Pot on the sauté setting. Add olive oil and swirl it around the bottom.
  3. Add the seasoned beef, working in batches if needed to avoid overcrowding. Sear until beautifully browned on all sides, then set aside.
Phase 2: Building Flavor and Pressure Cooking
  1. Add the diced onions into the same pot and sauté for about 4 minutes until softened and translucent. Return the seared beef to the Instant Pot with the onions.
  2. Pour the beef broth into the Instant Pot. Scrape the bottom thoroughly with a wooden spoon to deglaze and prevent a 'Burn' error. Optionally, add ¼ cup of dry red wine or balsamic vinegar before the broth for deeper flavor.
  3. Add the minced garlic, butter, and Worcestershire sauce. Gently set the whole, peeled Russet potatoes on top of the beef and liquid.
  4. Cover the Instant Pot, secure the lid, and set the valve to sealing. Set to manual or pressure cook for 20 minutes on high pressure.
  5. When cooking time is up, let the pot sit for 10 minutes for a Natural Pressure Release (NPR). After 10 minutes, move the valve to venting for a quick release of any remaining pressure, or allow a full natural pressure release for maximum tenderness.
Phase 3: Finishing and Serving
  1. Carefully transfer the cooked potatoes to a separate mixing bowl. Mash to your desired consistency and stir in the milk and the remaining ½ tsp kosher salt until creamy and smooth.
  2. Turn the Instant Pot back to the sauté setting. In a small bowl, stir the cornstarch with 2 Tbsp cold water until completely smooth to create a slurry.
  3. Stir the cornstarch slurry into the pot with the beef and liquid to thicken the gravy to a rich consistency.
  4. Scoop the creamy mashed potatoes onto a plate, then generously top with tender beef and the luscious gravy. Enjoy!

Nutrition

Calories: 500kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 12gCholesterol: 100mgSodium: 700mgPotassium: 900mgFiber: 5gSugar: 3gVitamin C: 15mgCalcium: 50mgIron: 4mg

Notes

This comforting one-pot meal is perfect for a family dinner. The 'Fond-Enrichment' step, using wine or vinegar, truly elevates the gravy to a restaurant-quality depth. Remember to always use cold water for your cornstarch slurry to avoid lumps.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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