INSTANT POT BEEF STEW

Name: INSTANT POT BEEF STEW
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: European
Ingredients: 2 to 2 1/2 lbs stew beef or beef chuck roast, Cut into 1 1/2 inch pieces.; 3 tbsp olive oil, Can use another cooking fat of choice.; 2 tbsp garlic, minced; 1 large white or yellow onion, diced; 1 1/2 cups celery, chopped; 1/4 cup balsamic vinegar; 3 cups beef stock; 3 tbsp tomato paste; 1 1/2 lb baby potatoes, halved, about 4 cups; 1 1/2 cups carrots, cut into circles; 2 tsp salt; 2 tsp pepper; 1 tsp dried thyme; 1 tsp dried rosemary; 1 tsp dried oregano; fresh herbs to garnish when serving, (optional)

6 steps

Prep:10minCook:35min

There is nothing more comforting than this Instant Pot Beef Stew. It’s simple, hearty, and absolutely delicious. You’ll love how easy it is to make and you won’t believe it didn’t simmer for hours. Because, friend, who has time for that?

Updated at: Thu, 17 Aug 2023 03:49:20 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories207.5 kcal (10%)

Total Fat7.1 g (10%)

Carbs16.2 g (6%)

Sugars3 g (3%)

Protein19.9 g (40%)

Sodium594.8 mg (30%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2 lbsstew beef

or beef chuck roast, cut into 1 1/2 inch pieces

3 Tbspolive oil

can use another cooking fat of choice

2 Tbspgarlic

minced

1white onion

large, or yellow, diced

1 ½ cupscelery

chopped

¼ cupbalsamic vinegar

3 cupsbeef stock

3 Tbsptomato paste

1.5 lbbaby potatoes

halved

1 ½ cupscarrots

cut into circles

2 tspsalt

2 tsppepper

1 tspdried thyme

1 tspdried rosemary

1 tspdried oregano

fresh herbs

to garnish when serving, optional

Instructions

Step 1

Turn your Instant Pot to the sauté setting. When it’s hot, add your olive oil (or another cooking fat of choice) and then your stew meat. Sauté your beef until you get some nice browning, stirring constantly. This only takes about 2 minutes if your pot is hot when you start.

Step 2

Add onion, celery, and minced garlic to the Instant Pot. Stir and let the onion get a bit translucent, about 2 to 3 minutes. Once done press the cancel button to stop sautéing.

Step 3

Pour the balsamic vinegar in the Instant Pot first to deglaze the bottom. Use a spatula and scrape up any of those amazing bits that caramelized and may be stuck after sautéing. There’s so much flavor in there and we don’t waste it, friend.

Step 4

Now add the rest of the ingredients. Everything goes in!

Step 5

Seal the Instant Pot. Set it to Pressure Cook (or Manual, depending on the model Instant Pot you have) on high pressure for 30 minutes.

Step 6

Once cooking is complete, natural release pressure for at least 10 minutes. (That means don’t release the steam. Just let it do it’s thing on it’s own.) This will result in more tender meat and it’s totally worth it! (But yes, you can do a quick release if you don’t have the time to wait.) Ladle into bowls and top with chopped fresh herbs if you’re wanting it to look extra gorgeous. Enjoy!

Notes

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