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Instant Pot Beef Stew
Instant Pot Beef Stew delivers a delicious and hearty meal, featuring tender beef, vegetables, and a savory broth, perfect for any occasion.
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
Ingredients
- 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
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.
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Notes
- This recipe makes about 8 cups total.
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.