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Instant Pot Beef Stew
Instant Pot Beef Stew is perfect for those cool fall nights, and great when you want to whip up cozy beef stew in under an hour! Saute the beef in the bottom of the instant pot, throw in your veggies and broth, turn it on and call it a day!
👥 6 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 5 min🔥 Cook: 1h👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●wooden spoon
- ●bowl
- ●whisk
📝 Preparation Steps
1
Turn the instant pot on to the saute function. Season beef with two teaspoons of salt and pepper. Add 1 tbsp olive oil to the instant pot. Once hot, add half of the beef. Let the beef brown for ⏱️ 3-4 minutes and turn. Brown on all sides. Remove to a plate once beef is all brown. Add the remaining olive oil and repeat with the rest of the beef.
olive oil, divided2 Tablespoons
2
Add the beef broth on top. Use a wooden spoon to scrape up the brown bits at the bottom of the pan. Stir in tomato paste, tomato puree, bay leaves, Worcestershire sauce, sugar, and remaining salt. Stir until tomato paste is distributed.
tomato paste2 ouncestomato puree14 ouncesbay leaves2worcestershire sauce1 Tablespoonsugar1 teaspoon
3
Add all the vegetables except for the peas on top. Cover with the lid. Turn the instant pot to the HIGH manual setting for ⏱️ 25 minutes. Manually release the pressure on the instant pot.
4
Once the steam releases, take the lid off. Turn the instant pot back to the saute function. Whisk cornstarch and water together in a small bowl. Slowly whisk into to the beef stew. Let the stew cook for another ⏱️ 3-4 minutes until thickened. Add in the frozen peas. Cook until thawed. Season to taste with salt and pepper. Garnish with parsley.
frozen peas1 cup
Nutrition Facts
calories
472 kcal
fat Content
13 g
serving Size
1 g
fiber Content
8 g
sugar Content
12 g
sodium Content
1723 mg
protein Content
43 g
cholesterol Content
94 mg
carbohydrate Content
46 g
saturated Fat Content
3 g
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