Instant Pot Beef Stew
This easy American soup is ready in about 45 minutes and makes 6 servings. The main ingredients are beef chuck, potatoes and carrots. The cooking is mostly sautéing and appliance cooking. With 34 g of protein per serving (about 410 calories), it is a filling option.
- Total time
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 410 kcal
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It is in the Slow Cooker & Instant Pot cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 6 servings
- 900 gbeef chuck
- 500 gpotatoes
- 300 gcarrots
- 1yellow onion
- 4 clovesgarlic
- 2 tbsptomato paste
- 500 mlbeef broth
- 2 tbspWorcestershire sauce
- 2 tbspolive oil
- 4 sprigsfresh thyme
Instructions
- Cut the Beef chuck into 2-inch cubes and season with salt and pepper. Set the Instant Pot to saute mode, add Olive oil, and brown the beef in batches. Remove and set aside.
- Dice the Yellow onion and mince the Garlic cloves. Saute in the pot until softened, about 3 minutes. Stir in the Tomato paste and cook for 1 minute.
- Pour in the Beef broth and Worcestershire sauce, scraping up any browned bits from the bottom. Return the beef to the pot and add the Fresh thyme.
- Peel and cube the Potatoes and Carrots into bite-sized pieces. Add them to the pot on top of the beef.
- Lock the lid and set to high pressure for 35 minutes. Allow a natural pressure release for 10 minutes, then quick release remaining pressure. Season to taste and serve.
Cook’s notes
Brown the beef in batches so it sears rather than steams, and scrape up the browned bits when you add the broth to avoid a burn warning on the Instant Pot. On the stovetop, simmer covered for about 2 hours instead. The stew keeps for 4 days and freezes well.
Nutrition per serving
- Calories
- 410 kcal
- Protein
- 34 g
- Fat
- 14 g
- Carbs
- 38 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Dish type: Soup
- In cookbook: Slow Cooker & Instant Pot
