Description
Warm up with this comforting Instant Pot Beef Stew, featuring tender beef and vibrant vegetables simmered in a savory broth. A perfect dish for cozy gatherings.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 4 cups low-sodium beef broth
- 3 carrots, chopped
- 3 medium waxy potatoes, cubed
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Sear the Meat: Turn on the Instant Pot to sauté mode. Add olive oil and heat. Season beef with salt and pepper, then sear each side until browned (about 4 minutes per side). Remove and set aside.
- Add Aromatics: In the same pot, add onions and garlic. Sauté until soft and fragrant, about 3 minutes.
- Combine Ingredients: Return the seared beef to the pot along with carrots, potatoes, beef broth, thyme, bay leaves, and additional salt and pepper. Stir gently to combine.
- Pressure Cook: Secure the lid on your Instant Pot, ensuring the valve is set to sealing. Select manual pressure cook mode and set for 35 minutes. Allow natural pressure release for about 10 minutes before quick releasing any remaining steam.
- Serve: Remove bay leaves and serve hot in bowls or plates, garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 360
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: For a lighter option, substitute beef with chicken or turkey. Feel free to add peas or mushrooms for extra texture. Adjust seasoning as needed before serving.