Instant Pot Pumpkin Beef Stew
User Reviews
4.5
-
Servings
4 servings
-
Calories
675 kcal
-
Course
Soup
Instant Pot Pumpkin Beef Stew
Description
This stew features beef stewed quickly under pressure after browning with a flour coating that helps thicken the broth. Ingredients include baby yellow potatoes, mushrooms, carrots, garlic, onion, peas, and canned pumpkin puree. The mixture of vegetables adds texture variation from soft potatoes to slightly firm peas. Worcestershire sauce contributes umami depth.
After sautéing the beef and deglazing the pot with broth, all ingredients combine and cook under high pressure in the Instant Pot, tenderizing the meat and melding the flavors in less time than traditional stewing. The pumpkin puree enriches the broth giving a silky mouthfeel and gentle sweetness characteristic of fall dishes.
This stew works well as a comforting main course on cooler days. It serves well with bread or over rice to soak up the flavorful broth. The recipe is convenient for those wanting a hearty, vegetable-rich stew with minimal active cooking time.
Ingredients
- 1-1/2 pounds beef stew meat
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 3 cups beef stock
- 2 tablespoon Worcestershire sauce
- 1 pound baby yellow potato 16 ounces, halved
- 1 pumpkin puree 15 ounce can
- 8 ounces mushroom sliced
- 4 carrot ends trimmed, chunked, medium-sized
- 4 cloves garlic minced
- 1 yellow onion peeled, ends trimmed, diced, small
- 2 cups peas frozen
Instructions
- Add beef stew meat to a bowl.
- Mix together flour, kosher salt, and black pepper.
- Sprinkle flour mixture over the beef and toss to combine. You're not looking to fully cover the beef in flour just enough to help it brown up nicely.
- Add your Instant Pot to the saute setting and add in olive oil.
- When the oil is hot add in half you beef and cook until browned.
- Remove the cooked meat, add in a little extra oil if needed, and brown the second half of the meat.
- When all the meat is browned, add it all back to the pot, and pour in the beef stock.
- Using a wooden spatula scrape up all the lovely brown bits from the bottom of the Instant Pot.
- Turn the heat to the Instant Pot off.
- Stir in Worcestershire sauce, potatoes, pumpkin puree, mushrooms, carrots, garlic, and yellow onion.
- Stir to combine.
- Add the lid of the Instant Pot onto the pot, close it tightly, and make sure the vent is in the "seal" position.
- Set to manual, high pressure, 35 minutes.
- After the stew has come to pressure and cooked for 35 minutes allow it to natural release for 10 minutes.
- After 10 minutes of natural release, release it manually, remove the lid, and stir the stew.
- Add in frozen peas and allow them to warm through with the heat of the stew, about 2 minutes.
- Taste and season with additional kosher salt and black pepper if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 675 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 675kcal | 34% |
| Carbohydrates | 42g | 14% |
| Protein | 85g | 170% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 12g | 71% |
| Trans Fat | 1g | 50% |
| Cholesterol | 225mg | 75% |
| Sodium | 1215mg | 51% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
