Instant Pot Beef Stew
100%
0
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
23
High
Nutrition per serving
Calories631.3 kcal (32%)
Total Fat25.6 g (37%)
Carbs45.2 g (17%)
Sugars11.2 g (12%)
Protein54.9 g (110%)
Sodium1335.3 mg (67%)
Fiber9.2 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 Tbspolive oil
1 lbsirloin tips
trimmed and cut into 1-inch cubes
1onion
small, diced
3garlic cloves
minced
2 Tbsptomato paste
2 cupslow-sodium beef broth
1 TbspWorcestershire sauce
check GF label
2carrots
sliced into rounds
2celery stalks
sliced
2 cupsyukon gold potatoes
cubed
1 tspdried thyme
1bay leaf
½ cupfrozen peas
½ tspsalt
¼ tspblack pepper
2 Tbspfresh parsley
chopped, for garnish
Instructions
Step 1
Set Instant Pot to Sauté. Heat oil and brown beef in batches, 3-4 minutes, until seared. Remove and set aside.
Step 2
Add onion, cooking 3 minutes until softened. Add garlic, cook 30 seconds.
Step 3
Stir in tomato paste, cook 1 minute. Add broth and Worcestershire, scraping up browned bits.
Step 4
Return beef to the pot. Add carrots, celery, potatoes, thyme, bay leaf, salt, and pepper.
Step 5
Secure the lid, seal the valve, and cook on Manual/High Pressure for 20 minutes.
Step 6
Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Step 7
Discard bay leaf. Set to Sauté, stir in peas, and simmer 2-3 minutes until heated through.
Step 8
Garnish with parsley and serve.
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