Instant Pot Beef Stew Recipe
Tender and delicious Beef Stew made easily in your Instant Pot
Servings 6 servings
Calories 406kcal
Ingredients
- 2 lbs. stew meat
- 1 Tbsp olive oil
- 1/2 cup onion chopped
- 4 red potatoes cut into 1 inch pieces
- 4 tsp garlic minced
- 1 6 oz. can tomato paste
- 3 carrots peeled and cut into 1/2" pieces
- 3 cups beef broth
- 1/2 cup balsamic vinegar
- Sprigs of thyme oregano and rosemary
Instructions
- Turn Instant Pot to saute, add oil and when it is hot add the meat meat in a single layer and brown.
- Add in remaining ingredients, stir and close the lid then close the steam valve. Press the "Meat/Stew" button and allow the cooker to naturally cool and release pressure.
- Once the pressure has released, open the steam valve then carefully open the lid. Give the stew a good stir, taste, and adjust the salt if needed.
Notes
- Instead of removing the herbs from the stems, I put the whole springs right into the pressure cooker. Just remove the stems from the stew before serving.
- Cut vegetables into uniform pieces. Even-sized chunks of carrots and potatoes help everything cook evenly and hold their shape.
- If you prefer a thicker stew, stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) and simmer on sauté mode until it thickens at the end of the cooking time.
- Add additional veggies. More delicate veggies such as green beans or peas can be stirred in after the cooking time so they don't get mushy. Blanch the green beans on the stove top for a few minutes for best results.
Nutrition
Calories: 406kcal | Carbohydrates: 37g | Protein: 39g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 844mg | Potassium: 1710mg | Fiber: 4g | Sugar: 11g | Vitamin A: 5610IU | Vitamin C: 22.9mg | Calcium: 84mg | Iron: 5.6mg