Instant Pot Beef Stew
Instant Pot Beef Stew is the ultimate comfort food, combining tender chunks of beef with hearty vegetables in a rich, savory broth. This easy-to-make recipe offers a warm and satisfying meal in under an hour, perfect for family gatherings or cozy evenings at home. The delightful aroma will fill your kitchen, inviting everyone to gather around the table for a taste of nostalgia.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 2 lbs beef chuck roast
- 4 medium carrots, sliced
- 3 medium Yukon Gold potatoes, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Set your Instant Pot to 'Sauté.' Add a splash of oil and sear the beef on all sides until browned (about 5 minutes per side). Remove the beef.
- Sauté diced onion and minced garlic until fragrant (about 2 minutes).
- Deglaze with 1 cup of beef broth, scraping up brown bits from the bottom.
- Return the beef to the pot with carrots, potatoes, thyme, bay leaves, and remaining broth. Stir gently.
- Seal the lid and cook on manual pressure for 35 minutes. Allow natural release for 10 minutes before quick-releasing any remaining pressure.
- Remove bay leaves and shred larger pieces of beef if desired. Serve hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 315
- Sugar: 3g
- Sodium: 690mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg
Keywords: For added flavor, consider adding mushrooms or swapping potatoes for sweet potatoes. Leftover stew can be stored in an airtight container in the refrigerator for up to three days or frozen for later use.