Description
A comforting and hearty beef stew made effortlessly in the Instant Pot, featuring tender meat, fresh vegetables, and aromatic herbs.
Ingredients
Scale
- 2 pounds beef stew meat, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 chopped onion
- 3 sliced carrots
- 2 chopped celery stalks
- 3 cloves minced garlic
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Set the Instant Pot to ‘Sauté’ mode and add olive oil. Brown the beef in batches, ensuring each piece is nicely browned, then remove and set aside.
- Add onion, carrots, celery, and garlic to the pot, sautéing for 3-4 minutes until softened.
- Stir in tomato paste and cook for another minute. Return the beef to the pot, add beef broth, peas, thyme, rosemary, and season with salt and pepper.
- Close the lid and cook on ‘Manual’ high pressure for 35 minutes. Allow natural pressure release for 10 minutes, then perform a quick release. For a thicker stew, mix cornstarch with water and stir in; set to ‘Sauté’ for an additional 5 minutes.
Notes
Garnish with fresh parsley and serve with crusty bread, rice, or mashed potatoes. Store in the refrigerator for up to 3 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg