Description
Warm your soul with this Instant Pot Beef Stew, featuring fork-tender beef and vibrant vegetables. Perfect for cozy nights or unexpected guests!
Ingredients
Scale
- 2 pounds beef chuck roast, cut into cubes
- 4 medium carrots, sliced
- 3 medium potatoes, diced (Yukon Gold or russet)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Set your Instant Pot to 'Sauté' mode. Add olive oil and heat. Sauté chopped onions and minced garlic until fragrant and translucent, about 3 minutes.
- Add cubed beef chuck to the pot. Season generously with salt and pepper. Brown the beef on all sides for about 5 minutes to lock in juices.
- Stir in sliced carrots, diced potatoes, bay leaves, and thyme. Mix well so that vegetables are coated with flavor.
- Add the beef broth to cover the ingredients without overflowing.
- Secure the lid of the Instant Pot and set it to 'Manual' mode at high pressure for approximately 35 minutes.
- After cooking, perform a quick release of pressure by turning the valve away from you. Carefully open the lid, remove bay leaves, stir, and serve warm.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Customize your stew by adding other vegetables like parsnips or mushrooms. For deeper flavor, ensure you brown the beef well before pressure cooking. Store leftovers in an airtight container in the fridge for up to three days.