Instant Pot Beef Stew
A warm and hearty beef stew made in the Instant Pot, perfect for chilly evenings spent with family and friends.
Ingredients
Meat
- 2 lbs chuck roast This cut is perfect for stews since it becomes tender and juicy after cooking.
Vegetables
- 1 whole onion, chopped Onions add a wonderful depth of flavor.
- 3 whole potatoes, diced Use russet or Yukon gold potatoes; they’ll break down slightly and thicken the stew.
- 3 whole carrots, sliced Add sweetness and color to the dish.
Spices and Seasonings
- 2 tablespoons paprika Gives the stew its warm color and hint of smokiness.
- 1 teaspoon dried thyme Pairs beautifully with beef and adds an earthy flavor.
- to taste salt and pepper Simple but necessary seasonings.
Liquid
- 4 cups beef broth Use a good quality broth for the best flavor.
Others
- 2 tablespoons olive oil Used for browning the meat.
Instructions
Sauté the Beef
- Set your Instant Pot to ‘Sauté’ mode and add the olive oil. Allow it to heat up.
- Season your cubed chuck roast with salt and pepper. Once the oil is hot, add the beef in batches.
- Brown the beef on all sides, about 5-7 minutes. Remove and set aside.
Cook the Vegetables
- In the same pot, add the chopped onion and cook for about 3 minutes until soft.
- Add the diced potatoes, sliced carrots, and paprika, stirring together for another 2-3 minutes.
Combine Everything
- Return the browned beef to the pot, then add the dried thyme and beef broth.
- Stir well to combine all ingredients.
Pressure Cook
- Seal the lid of the Instant Pot and set it to ‘Pressure Cook’ for 35 minutes.
- Allow the pressure to release naturally for 10 minutes, then do a quick release.
Final Touches
- Open the lid carefully, stir, and adjust seasoning if necessary.
Notes
Brown the beef well for better flavor. Optional: Add fresh herbs like rosemary for enhanced aroma.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 38gFat: 12gSaturated Fat: 3gSodium: 800mgFiber: 3gSugar: 4g
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