Instant Pot Beef Stew (Fork-Tender in Minutes)
Instant Pot Beef Stew (Fork-Tender in Minutes) is a cozy, heartwarming dish perfect for chilly evenings. This stew combines tender beef chunks, vibrant vegetables, and rich broth to create a comforting meal that’s ready in under an hour. With minimal prep and the convenience of your Instant Pot, you can enjoy a delicious homemade stew without spending all day cooking. Ideal for family gatherings or quiet nights in, this recipe promises to warm both your belly and soul.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 2 lbs beef chuck roast, diced into bite-sized pieces
- 4 cups low-sodium beef broth
- 3 medium carrots, sliced
- 2 Yukon Gold potatoes, cubed
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Season the beef with salt and pepper. Set the Instant Pot to sauté mode, add oil, and brown half the beef cubes for about 5 minutes. Remove and repeat with remaining beef.
- Add onions and garlic to the pot; sauté for 2 minutes until fragrant.
- Layer carrots and potatoes over the beef. Pour in beef broth and Worcestershire sauce. Add bay leaves.
- Seal the lid, set to high pressure for 35 minutes. Allow natural release for 10 minutes before quick releasing any remaining pressure.
- Remove bay leaves before serving hot with crusty bread.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Customize with additional vegetables like peas or mushrooms. For added heat, include a pinch of cayenne pepper. Store leftovers in an airtight container for up to three days or freeze for up to three months.