Description
A hearty beef stew made quickly in an Instant Pot.
Ingredients
Scale
- 2 pounds beef chuck, cut into cubes
- 1 tablespoon olive oil
- 4 cups beef broth
- 3 carrots, sliced
- 2 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat olive oil.
- Add beef cubes and brown on all sides.
- Stir in onions and garlic; cook until softened.
- Add carrots, potatoes, beef broth, tomato paste, thyme, bay leaf, salt, and pepper.
- Close the lid and set the Instant Pot to ‘Manual’ for 35 minutes.
- After cooking, allow the pressure to release naturally for 10 minutes.
- Carefully release remaining pressure and open the lid.
- Remove bay leaf before serving.
Notes
- Feel free to add other vegetables like peas or corn.
- You can thicken the stew with cornstarch if desired.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: beef stew instant pot, quick beef stew, pressure cooker beef stew