Description
A rich and hearty beef stew packed with tender meat and fresh vegetables, all cooked in a fraction of the time using an Instant Pot.
Ingredients
Scale
- 2 lbs beef stew meat, cut into 1-inch pieces
- 1 cup celery, chopped
- 1 cup carrots, sliced
- 1 cup peas (frozen or fresh)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- Set your Instant Pot to ‘Sauté’ mode and heat the vegetable oil until hot.
- Add the chopped onion and minced garlic. Cook for about 3-4 minutes until the onions soften and turn translucent.
- Add the beef stew meat to the pot. Brown the meat on all sides, which should take about 5-7 minutes. Stir in the tomato paste, thyme, and rosemary, and season with salt and pepper.
- Pour in the beef broth, add the chopped celery, sliced carrots, and peas. Stir everything together. Close the lid and set the Instant Pot to ‘Manual’ high pressure for 35 minutes. Once cooking time is up, let the pressure release naturally for about 10 minutes, then perform a quick release for any remaining pressure.
- Serve warm and enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg