Description
Enjoy a warm and hearty Instant Pot beef stew, brimming with tender meat and vibrant vegetables—a perfect comfort dish for any night of the week.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch pieces
- 4 medium carrots, sliced
- 4 medium Yukon Gold potatoes, diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add olive oil and brown the beef chunks on all sides.
- Add chopped onions and minced garlic; sauté until the onions are translucent (3-5 minutes).
- Layer in the carrots and potatoes, then pour in the beef broth and stir in the tomato paste.
- Season with thyme, bay leaf, salt, and pepper; mix well.
- Secure the lid on the Instant Pot, select ‘Pressure Cook,’ and set to high for 35 minutes.
- Once cooking is complete, allow a natural pressure release for about 10 minutes before manually releasing any remaining steam.
Notes
- Feel free to swap vegetables based on your preferences or what you have on hand.
- For an added kick, consider incorporating spices like paprika or rosemary.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: main
- Method: pressure cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg