5 from 9 votes
Instant Pot Beef Stew
Instant Pot Beef Stew makes the ultimate comfort food dish easy and so quick. Tender beef combines with veggies, and potatoes and is ready in 1 hour!
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
12
Servings
Calories:
313 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 3 tablespoons canola oil
- 3 pounds chuck roast , cut into 2" chunks
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse ground
- 1/2 yellow onion , cut into 1" chunks
- 4 cloves garlic , minced
- 2 carrot peeled and cut into 2-inch chunks
- 12 Yukon Gold potato halved, baby size
- 3 cups beef broth
- 1/4 cup tomato paste
- 1 bay leaf
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce
- 1/4 cup water
- 3 tablespoons cornstarch
- 1 cup green peas frozen
Instructions
- Add the beef to the pressure cooker and set on the sauté setting with oil and brown well on all sides, about 6-8 minutes per batch.
- Add the rest of the ingredients, set on high pressure for 35 minutes then release pressure fully.
- Remove bay leaf.
- Mix cornstarch with water until fully blended and pour it into the stew mixture.
- Cook on sauté for 15 minutes until the liquid has thickened.
- Stir in peas and serve.
Cup of Yum
Nutrition Information
Calories
313kcal
(16%)
Carbohydrates
17g
(6%)
Protein
25g
(50%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Cholesterol
78mg
(26%)
Sodium
578mg
(24%)
Potassium
784mg
(17%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1897IU
(38%)
Vitamin C
19mg
(21%)
Calcium
42mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12 Servings
Amount Per Serving
Calories 313
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 25g | 50% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 78mg | 26% |
| Sodium | 578mg | 24% |
| Potassium | 784mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1897IU | 38% |
| Vitamin C | 19mg | 21% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.