Instant Pot Beef Stew
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Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 35 mins
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Servings
8
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Calories
359 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Beef Stew
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Instant Pot beef stew is a flavorful, full meal ready to eat in half the time of cooking the stew on the stove top.
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Ingredients
- 2 pounds beef chuck roast trimmed and cut into 1-1 1/2 inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 shallot diced
- 3 cloves garlic minced
- 32 ounces beef broth
- 1 cup red wine
- 2 teaspoons Worcestershire sauce
- 1 tablespoon dried Italian seasoning
- 4 cups chopped red potatoes bite-size pieces (about 1/2")
- 3 cups chopped baby carrots bite-size pieces
Instructions
- Trim hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef and cut into 1-1 1/2" cubes. It takes about 5 minutes, but don't skip this step.It is totally worth it!
- Combine flour, paprika, pepper and salt in a large 1gallon resealable bag. Seal and shake to combine. Add beef and shake until well coated.
- Place olive oil and butter in the bottom of Instant Pot and set to SAUTE.
- Once butter is melted, remove beef from flour and shake gently to remove loose flour.
- Place coated beef pieces in the bottom of the pot. Don’t crowd the pot, cook in batches, approximately ⅓ of the beef in each batch. Turn the pieces until all sides are browned, approximately 2-3 minutes per side, and set each cooked batch aside.
- Meanwhile, prepare shallots,garlic, potatoes, and carrots. Shallot should be diced and garlic minced. Potatoes and carrots should be cut into bite-size pieces. Set aside.
- Once all beef is browned, add shallots and garlic to the Instant Pot. Cook until translucent, about 3 minutes.
- Add wine and deglaze pot by scraping up the browned bits at the bottom of the pot, cooking for 2 minutes. After 2 minutes hit CANCEL to turn off SAUTE.
- Add beef stock, Worcestershire, and Italian seasoning. Stir to combine.
- Return the beef to the pot along with the potatoes and carrots. If there is not enough liquid to cover the beef and vegetables add just enough beef broth or water to cover them.
- Place Instant Pot lid on and lock in place, seal pressure valve, and set to cook on HIGH for 30 minutes. When it is done cooking do a natural release for 10 minutes before releasing the pressure and opening the pot.
- If necessary, add additional salt to taste (mine was perfect).
Nutrition Information
Show Details
Serving
8ounces
Calories
359kcal
(18%)
Carbohydrates
16g
(5%)
Protein
25g
(50%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Cholesterol
86mg
(29%)
Sodium
1181mg
(49%)
Potassium
801mg
(23%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
6855IU
(137%)
Vitamin C
5mg
(6%)
Calcium
61mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 8ounces | |
| Calories | 359kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 25g | 50% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 86mg | 29% |
| Sodium | 1181mg | 49% |
| Potassium | 801mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 6855IU | 137% |
| Vitamin C | 5mg | 6% |
| Calcium | 61mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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