Description
Savor this comforting Instant Pot Beef Stew, featuring tender beef and vibrant vegetables, perfect for cozy gatherings or a family dinner.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch pieces
- 4 carrots, sliced
- 4 medium potatoes (Red or Yukon Gold), cubed
- 1 large onion, diced
- 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
- Chop all vegetables into bite-sized pieces.
- Set your Instant Pot to ‘Sauté’ mode and heat olive oil. Brown the beef pieces on all sides for about 5 minutes.
- Add diced onion and minced garlic; sauté until onions are translucent (about 3 minutes).
- Stir in carrots, potatoes, tomato paste, bay leaves, thyme, salt, pepper, and beef broth. Mix well.
- Close the lid securely and set the Instant Pot to ‘Manual’ for 35 minutes at high pressure.
- Once cooked, perform a quick release of pressure according to your model’s instructions. Remove bay leaves before serving.
Notes
- Experiment with seasonal vegetables like parsnips or sweet potatoes for a unique twist.
- Fresh herbs can enhance flavor—consider adding parsley just before serving.
- For deeper flavors, sear the beef in batches if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg