Description
A hearty beef stew made quickly in the instant pot.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch pieces
- 4 cups beef broth
- 3 carrots, sliced
- 2 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Turn the instant pot to sauté mode and heat olive oil.
- Add beef chunks and brown on all sides.
- Remove beef and sauté onions and garlic until softened.
- Add tomato paste, thyme, salt, and pepper; stir for 1 minute.
- Return beef to the pot and add broth, carrots, and potatoes.
- Seal the lid and cook on high pressure for 35 minutes.
- Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Stir and serve hot.
Notes
- Use fresh vegetables for best flavor.
- Adjust seasoning to taste.
- Leftovers can be stored 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: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: beef stew instant pot, quick beef stew, instant pot recipes