Description
Instant Pot Beef Stew is the epitome of comfort food, perfect for chilly evenings or family gatherings. This hearty dish features tender chunks of beef simmered to perfection with vibrant carrots and Yukon Gold potatoes, all enveloped in a rich, savory broth. Thanks to the Instant Pot, you can enjoy this delicious homemade stew in under an hour, without sacrificing flavor or tenderness. Each bite reveals a depth of flavor that’s enhanced through pressure cooking, making it a beloved classic for any occasion. Serve it warm with crusty bread for dipping or over creamy mashed potatoes for a truly satisfying meal.
Ingredients
- 2–3 pounds beef chuck roast (cut into 1-inch cubes)
- 4 medium carrots (chopped)
- 4 medium Yukon Gold or red potatoes (quartered)
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 4 cups low-sodium beef broth
- 2 tablespoons tomato paste
- Dried thyme, dried rosemary, salt, pepper, bay leaves
Instructions
- Sear the beef in the Instant Pot on sauté mode until browned (about 5-7 minutes).
- Add diced onions and minced garlic; cook until softened (2-3 minutes).
- Stir in chopped carrots, potatoes, thyme, rosemary, salt, pepper, and bay leaves.
- Pour in the beef broth and mix in the tomato paste until smooth.
- Seal the lid and cook on high pressure for 35 minutes.
- Allow natural pressure release for about 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg
Keywords: For added richness, consider adding a splash of red wine to the broth. Feel free to swap vegetables according to your preference; celery or peas work well too.