Description
A quick and easy beef stew made in the Instant Pot, packed with flavor and perfect for busy evenings.
Ingredients
Scale
- 2 pounds beef chuck (cut into bite-sized pieces)
- 4 carrots (peeled and sliced)
- 3 celery stalks (chopped)
- 1 large onion (diced)
- 4–5 potatoes (peeled and diced)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 4 cloves of garlic (minced)
- 1 teaspoon dried thyme
- Salt and pepper (to taste)
- Optional: Green peas, bay leaves, a splash of red wine
Instructions
- Set your Instant Pot to Sauté mode. Add a splash of oil and sauté the onions and garlic until fragrant, about 3 minutes.
- Add the beef to the pot and sauté until browned on all sides.
- Pour in the beef broth and scrape any stuck bits off the bottom.
- Stir in the remaining ingredients: carrots, potatoes, celery, tomato paste, Worcestershire sauce, thyme, and any optional add-ins.
- Seal the lid, set the valve to sealing, and set to cook on high pressure for 35 minutes.
- Once done, allow for a natural release for 10 minutes, then do a quick release of any remaining pressure.
- Open the lid, stir, and season with salt and pepper to taste. Serve in bowls with crusty bread.
Notes
Customize with your favorite vegetables or spices. Serve with a splash of vinegar or lemon juice for added brightness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg