Beef Stew Recipe Instant Pot
This is seriously the best way to make a delicious stew with beef in the Instant Pot. A few simple ingredients and you can make this hearty and flavorful family meal.
Servings: 8
Ingredients
- 2 lb boneless beef chuck roast or stew meat
- 3 tbsp Vegetable oil divided
- 1/2 cup Red Wine optional
- 2 cups
Beef or vegetable stock
- 3 cloves Fresh garlic - pressed or minced
- 1 1/2 cup Carrots
- 1 onion chopped
- 1 lb Potatoes cut into bite sized pieces (any potatoes of your choice will work)
- 1 cup Peas optional - I used peas, that were previously frozen.
- 1/2 cup Tomato sauce
- 1 tsp Salt + more to taste
- 1/2 tsp Black Pepper
- 1 tsp Dried Thyme
- 1 Bay Leaf
- 1 tbsp Cornstarch
- 1 tbsp cold Water
Instructions
- Set the Instant Pot to “Saute”.
- Add 2 tbsp of oil. Wait until it says hot.
- Season the beef pieces with salt and pepper. Cook in batches for 2 minutes per side until no longer pink. Transfer to a plate.
- Add more oil and the onion and garlic. Cook for 2 minutes, stirring frequently.
- Add the carrots, cook for 1-2 minutes.
- Add in the potatoes, peas, more salt, black pepper, thyme, bay leaf, beef stock (or vegetable stock), tomato sauce and wine.
- Cancel the “Saute” option. Add the meat back to the Instant Pot.
- Close the lid and set the valve to sealing.
- Cook on manual high pressure for 35 minutes, then allow for 15 minutes of natural release. After that release the remaining pressure manually.
- Add in the cornstarch mixed with cold water. Stir, then set the Instant Pot to “Saute” and cook for 2-3 minutes, stirring frequently, until the sauce is thickened.
Nutrition
Calories: 299kcal | Carbohydrates: 8g | Protein: 23g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 716mg | Potassium: 572mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4354IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 3mg