Description
Indulge in the warm, hearty flavors of this Instant Pot Beef Stew, perfect for cozy dinners and family gatherings.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 medium carrots, sliced
- 3 medium Yukon Gold potatoes, cubed
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prep your ingredients by chopping the beef, onions, carrots, and potatoes.
- Set the Instant Pot to ‘Sauté’ mode; add olive oil. Once hot, brown the beef in batches for about 3-5 minutes.
- Add onions and garlic to the pot; sauté until onions are translucent (about 3 minutes).
- Pour in the beef broth and stir in tomato paste, scraping any browned bits from the bottom.
- Fold in carrots, potatoes, thyme, bay leaf, salt, and pepper. Ensure everything is submerged in liquid.
- Close the lid and set to ‘Manual’ mode at high pressure for 35 minutes. Allow natural release afterward.
Notes
- Feel free to substitute vegetables based on seasonal availability.
- For added flavor, consider incorporating herbs like rosemary.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg