Description
A rich and hearty Instant Pot Beef Stew with Root Vegetables that is comforting, flavorful, and perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 diced onion
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 4 sliced carrots
- 3 chopped potatoes
- 2 chopped parsnips
- 1 bay leaf
- 4 cups beef broth
Instructions
- Set the Instant Pot to ‘Sauté’ mode and add olive oil. Heat the oil.
- Add beef chuck and sear on all sides until well-browned.
- Stir in diced onion and minced garlic; cook until translucent, about 2-3 minutes.
- Add tomato paste, thyme, rosemary, salt, and pepper; mix to coat the beef.
- Add carrots, potatoes, parsnips, and bay leaf; pour in beef broth.
- Close the Instant Pot lid and set to ‘Manual’ at high pressure for 35 minutes.
- Once complete, let pressure release naturally for 10 minutes, then quick release the remaining steam.
- Remove bay leaf, adjust seasoning, and serve hot.
Notes
Store leftovers in airtight containers for up to 3 days in the refrigerator. For longer storage, freeze in portions 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: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg