Instant Pot Beef Stew
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
8 servings
-
Calories
464 kcal
-
Course
Main Course, Soup, Dinner
-
Cuisine
American
Instant Pot Beef Stew
Report
Instant Pot Beef Stew makes dinner an easy proposition. Something about the comfort of fork-tender beef and root-vegetables simmering that is the ultimate comfort food!
Share:
Ingredients
- 2 lbs. beef stew meat for stew
- ¼ cup all-purpose flour
- 1 tablespoon Montreal steak seasoning
- 1 tablespoon grapeseed oil
- 1 teaspoon dehydrated garlic
- ¼ cup tomato paste
- 6 carrot sliced 1-inch thick
- 4 parsnip sliced 1-inch thick
- 5 celery chopped 1-inch thick, stalks
- 1 14.5 oz. diced tomatoes canned
- 8 potato quartered, small white
- 1 cup pearl onions frozen
- 1 cup white mushroom chopped
- ½ cup water
- 1 cup green peas thawed
- 1 cup corn thawed
- ¼ cup parsley minced, fresh
Instructions
- Heat the Instant Pot to "saute" mode. Place beef stew in a large gallon bag sprinkle the cornstarch and Montreal steak seasoning. Toss until coated. Pour the grape seed oil in the Instant Pot then pour in the beef. Let brown for 2-3 minutes. While beef is browning begin peeling and chopping vegetables. Turn beef then mix in the dehydrated garlic and tomato paste.Remove the beef from the Instant Pot.
- Then add in ½ cup of water and deglaze the pot--scraping the brown bits off the bottom. Then add in the carrots, celery, onion, and parsnips. Saute for 5 minutes. Add in the tomatoes, potatoes, pearl onions, and mushrooms. Mix well then place the lid on top of the Instant Pot.
- Set the Instant Pot to "manual" for 35 minutes on manual mode. Once the Instant Pot is done cooking. Let it naturally release pressure for 10-15 minutes. Carefully, force the remaining pressure out of the IP then remove the lid. Mix well, and mix in the green peas, corn, and fresh parsley. Place lid on top and let sit for 5 minutes. Divide evenly among bowls and enjoy.
Notes
- These are my favorite veggies in beef stew:
- I tend to stay away from most green vegetables for beef stew. Not because I don’t like them, but because they break down and tend to disintegrate into the stew. The extent of green vegetables I use is green peas. I also don’t place those in until the very last few minutes of cooking.
- Carrots
- Celery
- Onion
- Potatoes
- Parsnips
- Mushrooms
- Green peas
- Tomatoes
Nutrition Information
Show Details
Calories
464kcal
(23%)
Carbohydrates
65g
(22%)
Protein
34g
(68%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Cholesterol
70mg
(23%)
Sodium
263mg
(11%)
Potassium
1922mg
(41%)
Fiber
12g
(48%)
Sugar
13g
(26%)
Vitamin A
8208IU
(164%)
Vitamin C
70mg
(78%)
Calcium
127mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 65g | 22% |
| Protein | 34g | 68% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 263mg | 11% |
| Potassium | 1922mg | 41% |
| Fiber | 12g | 48% |
| Sugar | 13g | 26% |
| Vitamin A | 8208IU | 164% |
| Vitamin C | 70mg | 78% |
| Calcium | 127mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
