Description
Indulge in the ultimate comfort food with this Instant Pot Beef Stew, a hearty dish that brings warmth and satisfaction to any dinner table. Featuring tender beef chunks, vibrant carrots, and creamy Yukon gold potatoes simmered in a rich, savory broth, this stew is perfect for busy weeknights or cozy gatherings. The Instant Pot simplifies preparation, allowing you to enjoy homemade flavors in a fraction of the time it takes with traditional methods. Just sauté, pressure cook, and serve for a delicious meal ready in no time.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1.5-inch pieces
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1.5 pounds Yukon gold potatoes, peeled and cut into 1.5-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
Instructions
- In a large bowl, coat beef pieces with flour, salt, and pepper.
- Set the Instant Pot to 'Sauté' mode; heat oil and sear beef in batches until browned.
- Sauté onion until softened; add garlic and stir until fragrant.
- Deglaze the pot with beef broth; mix in Worcestershire sauce, tomato paste, thyme, and bay leaf.
- Return beef to the pot, layering potatoes and carrots on top without stirring.
- Secure the lid and set to 'Pressure Cook' for 35 minutes.
- Allow natural pressure release for 10 minutes; then quick release remaining pressure.
- Stir stew gently before serving; garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 335
- Sugar: 3g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 70mg