Easy Instant Pot Beef Stew
User Reviews
5
Easy Instant Pot Beef Stew
Description
Easy Instant Pot Beef Stew combines bite-sized pieces of beef with large chunks of potato, carrot, and onion, alongside canned green beans and diced tomatoes with their liquids. Browning the beef in the Instant Pot before adding vegetables develops flavor, and cooking under high pressure cooks everything evenly in a short time. The stew is thickened near the end with a mixture of cornstarch and cold water to create a slightly glossy and thick sauce that coats each ingredient.
The stew is sturdy and warm, with the potatoes and carrots soft but holding shape, and the beef tender. Using canned green beans and tomatoes adds a mild tang and freshness. The seasoning relies on salt and pepper without additional herbs or spices.
This stew serves as a filling meal on its own or accompanied by bread. It is suitable for preparing in advance and storing refrigerated or frozen for convenience. Reheating should be done gently to maintain meat tenderness.
For best results, cutting the meat and vegetables into similar sizes helps them cook uniformly. Natural pressure release adds to the meat’s tenderness before finishing with cornstarch thickening while simmering on "Sauté" mode.
Ingredients
- 1 ½ pounds beef stew meat
- 3 tablespoons neutral cooking oil generic cooking oil
- 2 potato large
- 4 carrot large
- 1 onion large
- 14.5 ounces green beans with their liquid, canned
- 29 ounces diced tomatoes 2 cans) with their liquid, canned
- salt
- black pepper
- 2 tablespoons cornstarch
- ⅓ cup water cold
Instructions
- Cut the beef stew meat, potatoes, carrots, and onions into bite size pieces.
- Set the instant pot to its Saute setting. Add the oil and stew meat. Stir and cook until the meat is well browned all over.
- Add the potatoes, carrots, onion, beans with their liquid, and tomatoes with their liquid.
- Add salt and pepper to taste. I use at least a teaspoon of salt in this recipe. That's a lot of stew to season, you know!
- Place the lid on the pressure cooker and make sure it's locked. If your model is equipped with a valve, check that it's in place. Set it to cook for 15 minutes on high pressure.
- At the end of the 15 minutes cooking time, allow the pressure to release naturally for 10 minutes followed by a quick release of any residual pressure. Open the top of the cooker and set it to its Saute function.
- Combine the cornstarch and cold water in a small bowl. When the stew comes to the boil, add the cornstarch and water and stir until thickened. Reduce the heat to Simmer or Keep Warm.
- Serve over rice or noodles.
Notes
- Cut the stew meat, potatoes, and carrots into similarly sized pieces to ensure even cooking.
- Once cooled, store the stew in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- For reheating frozen stew, thaw overnight in the refrigerator and warm gently on the stove or in a microwave to preserve tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 354kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 30g | 60% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 70mg | 23% |
| Sodium | 298mg | 12% |
| Potassium | 1245mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 7429IU | 149% |
| Vitamin C | 39mg | 43% |
| Calcium | 116mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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