Instant Pot Beef Stew Recipe

Name: Instant Pot Beef Stew Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 serving
Ingredients: 3 tablespoons olive oil; 2 pounds beef stew meat; 1 1/4 teaspoons salt; 1 teaspoon pepper; 1 medium yellow onion; 1 leek; 4 cloves minced garlic; 1 tablespoon tomato paste; 3 cups beef stock; 2 teaspoons Worcestershire sauce; 1 teaspoon dried thyme; 2 bay leaves; 2 stalks celery; 2 large carrots; 2 medium russet potatoes; 1 rutabaga; 1 turnip; 1 celery root; 2 tablespoons corn starch; 2 tablespoons water; 1 tablespoon fresh parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
8
Calories
349 kcal
Course
Main Course, Soup
Cuisine
American

Instant Pot Beef Stew Recipe

Steven Mason

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Savory instant pot beef stew is filled with chunks of beef and veggies for a quick meal that tastes like it's stewed for hours!!

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Ingredients

Servings

3 tablespoons olive oil divided
2 pounds beef stew meat cut into bite sized chunks
1 1/4 teaspoons salt
1 teaspoon pepper
1 medium yellow onion chopped
1 leek quartered and sliced
4 cloves minced garlic minced
1 tablespoon tomato paste
3 cups beef stock
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
2 stalks celery diced
2 large carrots peeled and cut into chunks
2 medium russet potatoes peeled and cut into bite sized pieces
1 rutabaga peeled and cut into bite sized pieces
1 turnip peeled and cut into bite sized pieces
1 celery root peeled and cut into bite sized pieces
2 tablespoons corn starch
2 tablespoons water
1 tablespoon fresh parsley chopped

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Instructions

Add two tablespoons of oil to the Instant Pot, and heat on saute mode. Toss the stew meat with the salt and pepper. Add the beef to the pot and cook, turning frequently, until browned on all sides (you may need to do this in two batches).
Remove the beef from the pot and add the remaining tablespoon of oil and the onion, leek, and garlic to the pot. Cook, scraping the browned bits from the bottom of the pot, until the onion is soft and translucent.
In a medium bowl, whisk together the tomato paste, beef stock, Worcestershire, and thyme. Add the bay leaves, celery, carrots, potatoes, rutabaga, turnip, and celery root to the pot. Add the browned beef to the pot. Pour the broth mixture over the top and stir gently to combine.
Place the lid on the Instant Pot, turn the knob to seal, and set it to cook on manual mode at high pressure for 35 minutes.
When the cook time is finished, let the pressure naturally release for 10-15 minutes, then quick release the remaining pressure. In a small bowl, whisk together the corn starch and water until the corn starch is dissolved. Pour the corn starch mixture into the pot and stir until the stew is slightly thickened.
Taste and add additional salt and pepper if needed. Serve hot with fresh parsley on top.

Nutrition Information

Show Details

Calories 349kcal (17%) Carbohydrates 31g (10%) Protein 31g (62%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 70mg (23%) Sodium 758mg (32%) Potassium 1356mg (39%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 2861IU (57%) Vitamin C 30mg (33%) Calcium 125mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 349 kcal

% Daily Value*

Calories	349kcal	17%
Carbohydrates	31g	10%
Protein	31g	62%
Fat	11g	17%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Cholesterol	70mg	23%
Sodium	758mg	32%
Potassium	1356mg	29%
Fiber	5g	20%
Sugar	7g	14%
Vitamin A	2861IU	57%
Vitamin C	30mg	33%
Calcium	125mg	13%
Iron	5mg	28%