Instant Pot Beef Stew
Instant Pot beef stew with tender pieces of beef, diced potatoes, carrots, celery, and onion cooked in a savory broth. It’s the perfect soup for cold weather or using up leftover vegetables!
Equipment
Ingredients
Meat
- 2 pounds Chuck Roast or Beef Stew Meat cut into 1" pieces
- 2 teaspoon Olive Oil
- Salt & Pepper to taste
Stew
- 2½ cups Yukon Gold or Red Potatoes diced into 1" cubes
- 1½ cups Carrots diced
- 1 Small Onion diced
- 3 Celery Stalks diced
- ¼ cup Red Wine Cabernet Sauvignon or Merlot is best
- 32 ounces Beef Broth
- 1 tablespoon Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Rosemary
- 1 teaspoon Thyme
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
Optional Slurry
- 2 tablespoons Cornstarch
- ¼ cup Cold Water
Instructions
- Season the beef with salt and pepper. Set the pressure cooker to the Saute setting on 'normal' (or 'medium') heat. Add 2 teaspoons of olive oil to the pot. Once oil is hot, brown beef on all sides, approximately 2 minutes per side. Set beef aside.
- De-glaze the pot by adding red wine. Scrape up any tidbits left from the meat. In a bowl, whisk rosemary, thyme, garlic powder, salt, tomato paste, Worcestershire sauce, and beef broth. Add vegetables and beef to the pot and pour beef broth mixture over the top.
- Place the lid on the pressure cooker and be sure the vent is closed on top. Select the Meat/Stew setting, adjust to 'more' (or the 'high') setting, and set the timer to 32 minutes. When it is done cooking, allow the pressure cooker to natural release steam for 15 minutes, then open the vent and remove the lid.
- If you prefer a thicker broth, in a small bowl, whisk together cornstarch and cold water. Add it to the pot while still hot and stir until the stew thickens.
Nutrition
Calories: 346kcalCarbohydrates: 26gProtein: 38gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 92mgSodium: 647mgPotassium: 1437mgFiber: 4gSugar: 4gVitamin A: 5417IUVitamin C: 24mgCalcium: 77mgIron: 4mg