Instant Pot Beef Stew
Try this Instant Pot Beef Stew recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 50 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1 teaspoon salt
- 1 large onion chopped
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 teaspoon pepper
- 2 tablespoons worcestershire sauce
- 1 teaspoon italian seasoning
- 2 tablespoons corn starch
- 3 cloves minced garlic
- 2 1/2 cups beef broth
- 1 1/2 pounds beef stew meat
- 1 16 oz bag baby carrots cut into slices
- 1 pound potatoes cubed
- 1 10 oz can tomato saucce
- Carbohydrate 29.4881130891486 g
- Cholesterol 112.264111575 mg
- Fat 30.3772775446258 g
- Fiber 3.35260058681834 g
- Protein 35.6442766948406 g
- Saturated Fat 12.016541820796 g
- Serving Size 1 1 Serving (420g)
- Sodium 436.209630402015 mg
- Sugar 26.1355125023303 g
- Trans Fat 3.79767842493409 g
- Calories 539 calories
1. Add the olive oil to the Instant Pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt,pepper, and Italian seasoning. 2. Cook the meat until Browned on all sides. 3. Add the beef broth to the Instant pot and use a spoon to scrape the brown bits from the bottom of the pan. 4. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce. 5. Close the lid and steam valve on the Instant Pot. 6. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release. 7. Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.
