Instant Pot Lentil Beef Stew
Ingredients
-
3
Tablespoons
Olive Oil
-
1
lg
Yellow Onion, chopped
-
2
pieces
Bay Leaves
-
2
pounds
Chuck Roast, Steak or Stew Meat, cubed
-
4
cloves
Garlic, minced or pressed
-
1
teaspoon
Garlic Powder
-
½
teaspoon
Onion Powder
-
2
teaspoons
Paprika
-
3
sprigs
Fresh Thyme
-
2
sprigs
Fresh Rosemary, minced
-
2
teaspoons
Worcestershire Sauce
-
1
teaspoon
Kosher Salt
-
½
teaspoon
Black Pepper
-
4
pieces
Carrots, chopped
-
1 ½
cups
Green Lentils, rinsed
-
4
cups
Low Sodium Chicken Stock
-
1
bunch
Fresh Kale, chopped
Instructions
- Prepare all ingredients before cooking.
- Sauté olive oil, onion, and bay leaves until onion softens.
- Add beef and garlic, cooking for a few minutes.
- Stir in garlic powder, onion powder, paprika, thyme, rosemary, Worcestershire sauce, salt, pepper, carrots, lentils, and chicken stock.
- Close the lid and set the steam release knob to Sealing.
- Select Pressure Cook/Manual for 5 minutes on High Pressure.
- After cooking, let it sit for 10 minutes for natural release, then release remaining steam.
- Open the lid and stir the stew, then add kale and serve hot.
Nutrition Facts (estimated)
Servings
6 - 8
Calories
326
Total fat
15g
Total carbohydrates
35g
Total protein
25g
Sodium
600mg
Cholesterol
80mg
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