Instant Pot Beef Stew

Name: Instant Pot Beef Stew
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons all-purpose flour; 1 teaspoon salt; 1 teaspoon pepper; 1 pound beef stew meat; 1 onion; 3 garlic cloves; 3 carrots; 3 stalks celery; 2 tablespoons fresh thyme; 1 tablespoon tomato paste; 1 tablespoon Worcestershire sauce; 3 cups low-sodium beef stock; ¼ cup julienned sun-dried tomatoes; 1 pound baby potatoes; 1 tablespoon cornstarch; 1 ½ cups frozen peas

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5.0

72 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
Servings
4 servings
Calories
463 kcal
Course
Main Course
Cuisine
American

Instant Pot Beef Stew

Xia Schmidt

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Instant Pot Beef Stew delivers a delicious and hearty meal, featuring tender beef, vegetables, and a savory broth, perfect for any occasion.

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Ingredients

Servings

2 tablespoons olive oil
2 tablespoons all-purpose flour
1 teaspoon salt divided
1 teaspoon pepper divided
1 pound beef stew meat
1 onion chopped
3 garlic cloves chopped
3 carrots peeled and sliced into coins
3 stalks celery sliced
2 tablespoons fresh thyme
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
3 cups low-sodium beef stock
¼ cup julienned sun-dried tomatoes drained
1 pound baby potatoes halved
1 tablespoon cornstarch
1 ½ cups frozen peas

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Instructions

Add olive oil to the InstantPot and set to ‘Saute”.
In a shallow medium-sized bowl, combine flour, ½ teaspoon salt and ½ teaspoon pepper. Add beef, tossing to evenly coat in flour. When the oil is shimmering, add beef and cook for about 2-3 minutes on each side, or until brown. Remove from the pot with a slotted spoon and set aside.
Add onion, garlic, carrots and celery to the pot along with the remaining ½ teaspoon salt and ½ teaspoon pepper. Cook, stirring often, until the vegetables begin to soften, about 5 to 7 minutes.
Add the thyme, tomato paste and Worcestershire sauce and stir to coat the vegetables. Cook for 1 minute. Add the beef stock, scraping the bottom of the pan to loosen any brown bits that have formed. Add the sun-dried tomatoes, baby potatoes, and reserved beef to the pot.
Cook at manual high pressure for 30 minutes, then let the pressure release naturally for 15 minutes. Release the remaining pressure manually, then return the pot to the “Sauté” function. Remove about ¼ cup of the cooking liquid and set in a small bowl. Add cornstarch and whisk until smooth and combined. Once the stew reaches a boil, add the cornstarch mixture back in and cook for about 2 minutes, or until thickened.
Add the peas and cook for another 2 minutes, or until bright green and tender. Hit ‘cancel’ on the InstantPot to stop the cooking, let cool slightly, then serve.

Equipments used:

Notes

This recipe makes about 8 cups total.

Nutrition Information

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Calories 463kcal (23%) Carbohydrates 50g (17%) Protein 37g (74%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 70mg (23%) Sodium 1163mg (48%) Potassium 1946mg (56%) Fiber 10g (40%) Sugar 12g (24%) Vitamin A 8490IU (170%) Vitamin C 60mg (67%) Calcium 132mg (13%) Iron 7mg (39%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 463 kcal

% Daily Value*

Calories	463kcal	23%
Carbohydrates	50g	17%
Protein	37g	74%
Fat	14g	22%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Cholesterol	70mg	23%
Sodium	1163mg	48%
Potassium	1946mg	41%
Fiber	10g	40%
Sugar	12g	24%
Vitamin A	8490IU	170%
Vitamin C	60mg	67%
Calcium	132mg	13%
Iron	7mg	39%