Description
Warm and comforting, this Instant Pot Beef Stew is perfect for cozy gatherings, filled with tender beef and vibrant vegetables simmered in a rich broth.
Ingredients
Scale
- 2–3 lbs beef chuck roast, cut into bite-sized cubes
- 4 medium carrots, diced
- 3 medium Yukon Gold or red potatoes, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Sauté the Aromatics: Turn on your Instant Pot and set it to the sauté function. Add olive oil, followed by chopped onions and minced garlic. Sauté for about 3-4 minutes until softened.
- Brown the Beef: Season the beef cubes with salt and pepper. Add to the pot and brown on all sides for about 5-7 minutes.
- Add Vegetables: Stir in diced carrots and potatoes until well combined.
- Pour in Liquids: Add beef broth and bay leaves. Stir gently, scraping any browned bits from the bottom of the pot.
- Pressure Cook: Securely close the lid and set the Instant Pot to high pressure for approximately 35 minutes. Allow for natural release for about 10-15 minutes afterward.
- Serve Up: Remove bay leaves, stir well, and garnish with fresh parsley if desired before serving.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Feel free to customize with seasonal vegetables. For added flavor, include fresh herbs like thyme or rosemary. Browning the beef properly enhances flavor; do not rush this step.