Description
Savor the hearty flavors of this Instant Pot beef stew, brimming with tender meat and colorful vegetables—a perfect dish for cozy evenings or family gatherings.
Ingredients
Scale
- 2 lbs chuck roast, cut into 1-inch pieces
- 4 medium carrots, sliced
- 4 Yukon Gold potatoes, cubed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 2 tsp fresh thyme
- 2 bay leaves
- 1 cup pearl barley (optional)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prep your ingredients by chopping the carrots, potatoes, onions, and mincing the garlic.
- Set the Instant Pot to ‘Sauté’ mode. Add olive oil and brown the chuck roast in batches on all sides.
- Stir in onions and garlic until fragrant. Add tomato paste and beef broth, scraping any flavorful bits from the bottom.
- Mix in carrots, potatoes, thyme, bay leaves, and pearl barley if using. Ensure even distribution.
- Secure the lid and set to ‘Manual’ high pressure for 35 minutes; check that the steam valve is closed.
- Once cooking is complete, allow pressure to release naturally for 10 minutes before quick releasing any remaining steam. Serve hot.
Notes
- Feel free to swap seasonal vegetables like parsnips or sweet potatoes for a unique twist.
- For an extra depth of flavor, consider adding a splash of Worcestershire sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 370
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 80mg