Instant Pot Beef Stew Recipe
User Reviews
4.4
30 reviews
Good
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
-
Servings
6 servings
-
Calories
384 kcal
-
Course
Main Course, Soup, Dinner
-
Cuisine
American
Instant Pot Beef Stew Recipe
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Save time with this Instant Pot Beef Stew, a classic comfort food made in under an hour. You'll find it so quick and easy to combine meat, potatoes, and carrots in a tomato-based sauce in a pressure cooker for the most filling and satisfying Fall dinner.
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Ingredients
- 1 ½ pounds beef stew meat lean
- 2 tablespoons neutral cooking oil avocado or olive oil, generic cooking oil
- 3 garlic finely minced, cloves
- 3 cups beef broth regular sodium, divided
- 8 ounces tomato sauce canned
- 1 ¼ pounds potato cut into ½-inch cubes, red
- 4 celery cut into ¼-inch pieces, stalks
- 1 pound carrot cut into ½-inch pieces
- 1 sweet onion finely diced, small
- 1 ½ - 2 teaspoons salt to taste
- ¾ teaspoon black pepper
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
- ½ teaspoon sage ground
- 3 tablespoons cornstarch or tapioca starch
- 1 cup peas frozen
- parsley optional
Instructions
- Set a 6-quart Instant Pot to the sauté function and add beef stew meat and butter or oil. Sauté for 3-4 minutes or until meat is lightly seared.
- Add garlic and sauté for 1 minute.
- Pour 3 cups broth into pot and scrape the bottom to loosen up any bits of meat. Add all of the ingredients except for the remaining ½ cup broth, starch, and peas. Give the ingredients a good stir, place the lid and ensure the pressure release valve is set to sealed.
- Set Instant Pot to High Pressure for 30 minutes. Once the timer goes off let the stew sit for 10 minutes before releasing the pressure release valve. (NPR 10 minutes.)
- While stew is sitting, whisk together ½ cup broth that has been warmed up with 3 tablespoons starch to form a slurry that will help thicken the stew.
- Set the Instant Pot to the sauté function for 3-5 minutes and add in the slurry and the frozen peas. Sauté until your desired consistency is reached.
- Serve with parsley, gluten-free bread, or crackers and enjoy!
Notes
- Diet: If on a Whole30 diet, simply leave out the peas.
- Storage: Seal in an airtight container and refrigerate for up to 4 days.
- Freezing: Let the soup come to room temperature first, then place in an airtight plastic container. Fill the container as close to the top as you can, and place it in the refrigerator overnight. Transfer to the freezer for up to 6 months.
Nutrition Information
Show Details
Calories
384kcal
(19%)
Carbohydrates
39g
(13%)
Protein
32g
(64%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
70mg
(23%)
Sodium
1690mg
(70%)
Potassium
1611mg
(34%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
13197IU
(264%)
Vitamin C
30mg
(33%)
Calcium
109mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 32g | 64% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 1690mg | 70% |
| Potassium | 1611mg | 34% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 13197IU | 264% |
| Vitamin C | 30mg | 33% |
| Calcium | 109mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
30 reviews
Good
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