The Best Instant Pot Beef Stew
User Reviews
5
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
40 mins
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Pressure Release Time
10 mins
-
Servings
6
-
Calories
519 kcal
-
Course
Main Course
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Cuisine
American
The Best Instant Pot Beef Stew
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This Instant Pot beef stew recipe is so easy, fast and extremely delicious it's sure to become one of your favorite recipes to make in the pressure cooker!
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Ingredients
Beef
- 2 tablespoons olive oil
- 2 pounds stewing beef cut into 1/2 inch pieces
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Stew Ingredients
- 1 medium onion sliced, white or yellow
- 3-4 medium carrot washed and cut into 1 inch chunks
- 3 large russet potato cubed into 1 inch chunks
- 4-5 large white mushrooms sliced
- 2 tablespoons garlic minced
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon rosemary dried
- 1 teaspoon thyme dried
- 2 bay leaf
- parsley fresh, to garnish if desired
- 1/3 cup red wine optional
Instructions
- Whisk together the flour, salt and pepper. Place the beef in the flour mixture and toss until the beef is coated. Shake off the excess.
- In the bottom of your Instant Pot, heat the oil using the saute button. Add in the beef and cook until browned. Add in the garlic and saute another 2 minutes until fragrant.
- Whisk together the broth, Worcestershire, tomato paste, rosemary and thyme. ( add red wine now as well if desired).
- Pour a small amount of the broth mixture into the bottom of the Instant Pot and deglaze by scraping the browned bits off of the bottom of the pot. Pour more broth in as needed until the bottom is cleaned and the browned bits have dissolved into the liquid, then add the rest of the broth.
- Add in the rest of the ingredients and then stir until combined. Use the high-pressure button and cook for 35 minutes.
- Let the pot naturally release for 10 minutes then remove the lid according to the manufacturer's instructions.
- Stir and serve.
Equipments used:
Notes
- make sure that your meat is cut half the size of the vegetables in order for it to cook properly.
Nutrition Information
Show Details
Calories
519kcal
(26%)
Carbohydrates
42g
(14%)
Protein
36g
(72%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Cholesterol
104mg
(35%)
Sodium
1042mg
(43%)
Potassium
1658mg
(35%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
5196IU
(104%)
Vitamin C
17mg
(19%)
Calcium
90mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 42g | 14% |
| Protein | 36g | 72% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 104mg | 35% |
| Sodium | 1042mg | 43% |
| Potassium | 1658mg | 35% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5196IU | 104% |
| Vitamin C | 17mg | 19% |
| Calcium | 90mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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