Instant Pot Beef Stew
User Reviews
5.0
12 reviews
Excellent
Instant Pot Beef Stew
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Rich and comforting beef stew made in about an hour in the Instant Pot! This recipe is easy, fast, and full of flavor.
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Ingredients
- 2 pounds beef chuck roast cut into 1 1/2-inch (bite sized) cubes
- kosher salt and pepper to taste
- 4 tbsp grapeseed oil
- 1 large yellow onion 1 inch dice
- 2 cups carrots 1 inch pieces
- 1 cup celery 1/2 inch dice
- 1/2 tsp dried thyme
- 1 tablespoon minced garlic
- 6-8 Yukon gold potatoes peeled and cut into 1 1/2 inch dice
- 3 cups low-sodium beef stock
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 1/4 cup water
- 1/2 cup frozen peas
Instructions
- In a medium-sized bowl, season the cubed chuck roast with kosher salt and pepper.
- Select "Saute" on the Instant Pot. Allow pot to heat, it will indicate "Hot" on the display when ready.
- Add 2 tbsp grapeseed oil to the hot pot, add beef without over-crowding and brown on one side for 2 minutes, flip over and brown the beef another 2 minutes.
- Transfer beef to a clean plate, then repeat with the remaining beef. We are not looking to fully cook the beef, just sear the pieces and make them brown.
- Add remaining 2 tbsp grapeseed oil and onions, carrots, celery, and dried thyme then saute for 4-5 minutes until the vegetables get a little browned.
- Add garlic and saute for 30 seconds.
- Add browned chuck, beef stock, soy sauce, and potatoes, then stir to combine. Press "Keep Warm/Cancel" on the Instant Pot to end the Saute option.
- Make sure that the release valve on your Instant Pot lid is in the "Sealing" position.
- Place the lid on the Instant Pot, turn and lock the lid.
- Press the "Manual" button on the Instant Pot on high pressure, and then set the timer to 30 minutes using the "+" or "-" buttons.
- It will take about 10 minutes for the pot to build up the pressure. You will see some steam release from the lid, and then the time will start on the display when ready.
- Once cook time is finished, allow the pressure to naturally release for 10 minutes.
- Use an oven mitt or towel to carefully turn the steam release on the lid to "Venting" position to quickly release the rest of the pressure. It will spray some moisture around the opening of the release handle, so be careful to cover your hand and forearm with the towel.
- When the pressure is fully released, carefully remove the lid by opening away from you as steam will be rising from the pot.
- In a small bowl, combine cornstarch and water to make a slurry.
- Select "Saute" on the Instant Pot again and once the stewing liquid begins to bubble add the cornstarch slurry and frozen peas.
- Cook, stirring until the liquid is thickened, about 1-2 minutes. Turn off the heat once thickened. Let peas heat through.
- Season with salt and pepper to taste.
- Serve with bread and mashed potatoes.
Notes
- Prep the meat and vegetables beforehand to have this recipe done in under 1 hour!
Nutrition Information
Show Details
Serving
1g
Calories
682kcal
(34%)
Carbohydrates
53g
(18%)
Protein
46g
(92%)
Fat
33g
(51%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
20g
Trans Fat
1g
Cholesterol
125mg
(42%)
Sodium
777mg
(32%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 682kcal | 34% |
| Carbohydrates | 53g | 18% |
| Protein | 46g | 92% |
| Fat | 33g | 51% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 20g | 118% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 777mg | 32% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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