Description
Instant Pot Beef Stew is a cozy, nourishing dish brimming with tender meat and fresh vegetables, perfect for warming up chilly evenings.
Ingredients
Scale
- 2 lbs beef chuck roast, cubed
- 4 medium carrots, chopped
- 4 medium Yukon Gold potatoes, diced
- 1 large sweet onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- ½ cup pearl barley (optional)
Instructions
- Set the Instant Pot to sauté mode. Heat a splash of oil and add onions and garlic. Sauté until fragrant and translucent (about 2 minutes).
- Add cubed beef in batches, browning each piece on all sides (about 5 minutes per batch).
- Stir in carrots, potatoes, tomato paste, thyme, rosemary, bay leaves, salt, and pepper.
- Pour in beef broth until all ingredients are submerged.
- Seal the Instant Pot lid and set to high pressure for 35 minutes. Allow natural release for about 10 minutes before manually releasing any remaining pressure.
- Remove bay leaves before serving. Enjoy with crusty bread or over rice.
Notes
- For added depth of flavor, ensure to brown the beef thoroughly.
- Swap out root vegetables or add a splash of soy sauce for an umami kick.
- Let the stew sit for a few minutes after cooking for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg