Instant Pot Beef Stew
Instant Pot Beef Stew is a comforting dish featuring tender beef and hearty vegetables simmered in a rich broth, perfect for warming up chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 4 medium carrots, sliced into thick rounds
- 3 medium Yukon Gold potatoes, cut into large cubes
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat the Instant Pot on the sauté setting. Add olive oil, then add onions and garlic; sauté until fragrant (3-5 minutes).
- Season beef with salt and pepper. Add to the pot and brown on all sides (about 5-7 minutes).
- Stir in carrots, potatoes, tomato paste, beef broth, bay leaves, and thyme.
- Secure the lid on the Instant Pot and cook on high pressure for 35 minutes.
- Allow pressure to release naturally for about 10 minutes before carefully releasing any remaining steam.
- Remove bay leaves, adjust seasoning if needed, and serve hot.
Notes
- Feel free to swap carrots with parsnips or add fresh herbs like rosemary for extra flavor.
- Leftover stew can be stored in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 90mg
Find it online: https://svetb.com/best-instant-pot-beef-stew-recipe/