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Instant Pot Beef Stew

Instant Pot Beef Stew

Instant Pot Beef Stew is a hearty and comforting dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Natural Release Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Cozy Dinners
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Stew Base
  • 2 pounds Beef chuck roast ideal for tender, melt-in-your-mouth pieces
  • 3 cups Beef stock or broth creates a flavorful, rich base
  • 1 can Fire-roasted diced tomatoes adds a smoky depth
  • 2 cups Carrots for a sweet and hearty crunch
  • 2 stalks Celery imparts aroma and texture
  • 1 pound Baby gold potatoes creamy and holds shape well
  • 1 medium Yellow onion provides a sweet, fragrant foundation
  • 4 cloves Minced garlic enhances the flavor profile
Seasoning
  • 2 tablespoons Unsalted butter adds richness and silkiness
  • 1 tablespoon All-purpose flour helps thicken the stew
  • 1 cube Beef bouillon cube intensifies the beefy flavor
  • 1 teaspoon Paprika adds warm color and smokiness
  • 1 teaspoon Dried parsley adds touch of freshness
  • 1 teaspoon Fresh thyme infuses with fragrant herbal note
  • 2 leaves Bay leaves enhances flavors with aroma
  • 2 tablespoons Worcestershire sauce introduces complex flavor
  • 1 teaspoon Salt balances and enhances flavors
  • 1 teaspoon Pepper adds a subtle kick
Finishing Touch
  • 1 cup Frozen peas add pop of color and sweetness
  • 2 tablespoons Olive oil for sautéing

Equipment

  • Instant Pot

Method
 

Preparation
  1. Prepare all ingredients by cutting the beef chuck roast into chunks and chopping the carrots, celery, and onion.
  2. Set the Instant Pot to sauté mode and add olive oil and unsalted butter.
  3. Sauté the diced onion and minced garlic until the onion is translucent, about 3-5 minutes.
  4. Brown the beef chuck roast by adding the pieces into the pot and cooking until seared on all sides, around 5-7 minutes.
  5. Sprinkle all-purpose flour over the meat and stir to coat.
  6. Pour in the beef stock or broth, ensuring to scrape any browned bits from the bottom.
  7. Add the fire-roasted diced tomatoes, carrots, celery, baby gold potatoes, and seasonings. Stir to combine.
  8. Close the lid and set the Instant Pot to cook on high pressure for 40 minutes.
  9. Release the pressure naturally for 10 minutes, then quick release any remaining pressure.
  10. Stir in the frozen peas and remove the bay leaves before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

For added freshness, garnish with fresh parsley before serving.

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