Instant Pot Beef Stew
User Reviews
5
-
Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
8
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Calories
364 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Beef Stew
Description
The Instant Pot Beef Stew recipe uses beef cut into large cubes joined with big chunks of potatoes, carrots, and celery, all simmered under pressure with beef broth, tomato puree, honey, and Italian seasoning. This method softens the beef and vegetables while concentrating the flavor in a thick, rich broth. The honey adds a subtle sweetness that balances the acidity of the tomato puree.
The recipe's pressure cooking technique delivers tender meat quickly without sacrificing texture, thanks to the larger vegetable pieces that keep their shape during cooking. The stew's seasoning is moderate and classic, relying mainly on salt and Italian herbs, making it approachable.
Serving this stew hot with mashed potatoes or crusty bread complements its hearty profile and allows the broth to be fully enjoyed. Garnishing with fresh parsley can add a fresh contrast if desired.
Notes advise browning the meat first for added depth, deglazing the pot properly to avoid burning, and thickening the stew with flour or cornstarch if a denser consistency is preferred. The recipe also mentions using high-quality broth and naturally releasing the pressure to maintain texture.
Ingredients
- 2 pounds beef cut into 2-inch cubes, 900g
- 2 potato cubed
- 4 carrot cut into thick rounds
- 2 celery sliced, stalks
- 2 cups beef broth hot, 500ml
- ¼ cup tomato puree or tomato passata, 60ml
- 1 tablespoon honey
- 1 teaspoon Italian seasoning
- salt to taste
Instructions
- Add all the ingredients into the Instant Pot insert and stir to combine.
- Place the lid on and turn the valve to sealing position. Select the stew setting and cook until done.
- Allow for a natural pressure release (about 10-15 minutes) before opening.
- Taste and adjust seasonings if needed, then serve.
Notes
- Tough beef cuts like chuck or brisket are ideal for pressure cooking as they become tender and flavorful.
- Buy pre-cubed stew meat or have your butcher cut it into large chunks for even cooking.
- Cut vegetables into big chunks to prevent them from falling apart during cooking.
- Browning the meat before pressure cooking enhances flavor; deglaze the pot with a wooden spoon to prevent burning.
- Use a quality beef or vegetable broth, homemade if possible, to enrich the stew.
- After cooking, naturally release the pressure for about 10-15 minutes for the best meat texture.
- To thicken the stew, mix flour or cornstarch with cold water and stir it in, using the "Sauté" function.
- Serve with mashed potatoes or crusty bread and garnish with fresh parsley for color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 22g | 44% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 396mg | 17% |
| Potassium | 772mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 5270IU | 105% |
| Vitamin C | 7mg | 8% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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