The Best Ever Instant Pot Beef Stew
The Best Ever Instant Pot Beef Stew. Fall-apart tender beef in a rich, flavorful sauce! Loaded with veggies, comforting, and satisfying!
Yield: 4 people
Calories: 489kcal
Equipment
- Instant Pot
Materials
- 2 lbs boneless chuck roast cut into 1½ inch cubes
- 3 tbsp extra-virgin olive oil
- Salt & Pepper to taste
- 1 onion chopped
- 2 cloves garlic chopped
- 1 lb carrots cut into ½ inch pieces (no need to peel)
- 2 Turnips peeled and chopped
- 2 Parsnips peeled and chopped
- 1 14.5 oz can beef broth
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1 tsp dried thyme
- 1 8oz can diced tomatoes
- 2 tbsp cornstarch
- 2 tbsp water
- 1 1/2 cups frozen peas
- Chopped parsley for garnish
Instructions
- Turn the Instant Pot to SAUTE.
- Add 1 tbsp of oil.
- Once the oil is hot add half of the beef in a single layer, and season with salt & pepper
- Let the beef cook untouched for 4 to 5 minutes. Turn and continue searing, about 4 additional minutes.
- Transfer the seared meat to a separate plate. Add 1 tbsp olive oil to the pot and sear the remaining beef and season with salt and pepper.
- Remove the second batch of browned beef to the plate with the first batch of seared beef.
- Add the remaining tablespoon olive oil and the onion to the Instant Pot.
- Cook, stirring occasionally, until the onion begins to soften and browns, about 6 minutes.
- Add the garlic to the Instant Pot. Cook, stirring constantly until fragrant, about 30 seconds.
- Add the beef broth and use a spoon to scrape the brown bits from the bottom of the pan.
- Stir in the carrots, turnips, parsnips, Worcestershire sauce, bay leaf, thyme, and the browned beef.
- Pour the diced tomatoes and stir to combine.
- Close and seal the Instant Pot. Cook on high pressure for 35 minutes,
- When finished pressure cooking, allow the pressure to release naturally for 10 minutes.
- Vent to release any remaining pressure, then open the lid.
- Remove and discard the bay leaf.
- In a small bowl, whisk together the cornstarch and water to create a slurry.
- Add to the Instant Pot and stir until the stew thickens.
- Add the peas and stir to warm through.
- Serve hot, sprinkled with fresh parsley.
Video
Nutrition
Serving: 1.5cups | Calories: 489kcal | Carbohydrates: 36g | Protein: 44g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Cholesterol: 117mg | Sodium: 955.7mg | Potassium: 400mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1250IU | Iron: 1.1mg