Instant Pot Beef Stew
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
469 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Beef Stew
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This Instant Pot Beef Stew is as easy as it is delicious! Packed with flavor, this easy stew has succulent beef, made ultra-tender in the pressure cooker.
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Ingredients
- 2 pounds boneless beef chuck roast or beef stew meat
- 4 medium carrots cut into 1-inch pieces on the diagonal
- 1.5 pounds Yukon gold potatoes about 4 medium cut into 1 1/2-inch piece
- 2 medium yellow onion chopped into big chunks
- 4-6 cloves garlic pressed
- 2 tablespoons olive oil divided
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 3 cups unsalted beef stock or low sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons cornstarch
- freshly chopped parsley to garnish
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Instructions
- Cut the beef into 1-1/2 inch thick chunks. Slice the onion into thick chunks. Cut the carrots diagonally into 1-inch pieces.
- Rinse and scrub the potatoes thoroughly to remove any dirt. Pat the excess moisture with a paper towel, then peel and cut into 1 1/2-inch piece.
- Place the beef chunks into a large bowl. Season with some salt and pepper. Turn the Instant Pot on. Add 1 tablespoon of oil into the pot and heat until shimmering hot.
- Working in batches, carefully add the seasoned beef chunks to the hot oil and sear each side until nicely golden brown about 4 to 5 minutes. Do not crowd the pot at once, the meat will only steam cook and you won’t get all those lovely colors and flavors.
- Add in the remaining ingredients, except for cornstarch and parsley. Give it a gentle stir.
- Secure with the lid and lock it, setting the valve to the sealing position. Cook on manual mode for about 35 minutes at high pressure.
- Once the pot beeps, allow the pot to release pressure naturally, about 15 minutes.
- Meanwhile, in a small mixing bowl, combine cornstarch with 2 Tbsp of water, stir until a smooth paste forms, and set aside.
- Unlock the lid and remove the bay leaf. Pour the slurry into the stew and stir gently. Be careful not the mash the veggies while mixing.
- Switch the pot to the sauté mode and simmer until the consistency is slightly thick, a few minutes more.
- Transfer the stew into the serving bowls, garnish with freshly chopped parsley and serve.
Notes
- Be sure to sear the beef, don't skip this step as it really brings out the flavor of the meat.
- Do not crowd the pot at once, the meat will only steam cook and you won’t get all those lovely colors and flavors.
- Use natural release for the best texture of the meat.
- If you want the stew extra thick, you can add in another tbsp of cornstarch.
- Be sure to add the cornstarch while the stew is hot, so it blends and thickens properly.
- Make sure to remove the bay leaf.
- Garnish the Instant Pot Beef Stew with fresh, chopped parsley.
Nutrition Information
Show Details
Calories
469kcal
(23%)
Carbohydrates
34g
(11%)
Protein
35g
(70%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Cholesterol
104mg
(35%)
Sodium
855mg
(36%)
Potassium
1470mg
(42%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
6895IU
(138%)
Vitamin C
30mg
(33%)
Calcium
88mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 34g | 11% |
| Protein | 35g | 70% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 104mg | 35% |
| Sodium | 855mg | 36% |
| Potassium | 1470mg | 31% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 6895IU | 138% |
| Vitamin C | 30mg | 33% |
| Calcium | 88mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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