Instant Pot Beef Stew
Ingredients
The Beef
-
2
pounds
stew beef or beef chuck
-
1
teaspoon
salt
-
1
teaspoon
pepper
-
2
teaspoons
Creole or Italian seasoning
The Stew
-
2
tablespoons
canola oil
-
1
medium
onion, diced
-
½
teaspoon
minced ginger
-
1
tablespoon
minced garlic
-
1
tablespoon
fresh thyme
-
2
teaspoons
smoked paprika
-
2-3
medium
green onions, diced
-
2
leaves
bay leaves
-
2
tablespoons
tomato paste
-
2
cups
broth or water
-
1
pound
potatoes, cut into large chunks
-
2-3
large
carrots, cut into large chunks
-
1
teaspoon
bouillon powder (optional)
-
2
tablespoons
cornstarch
-
3
tablespoons
cold water
-
1
cup
peas
-
to taste
salt and pepper
-
2-3
tablespoons
parsley (optional)
Instructions
- Season beef with salt, pepper, and seasoning.
- Set Instant Pot to 'SAUTE' mode and heat oil until simmering.
- Brown the beef in batches, about 3-4 minutes per side, then set aside.
- Add more oil and sauté onions, ginger, garlic, thyme, smoked paprika, green onions, and bay leaves until onions are translucent.
- Stir in tomato paste and broth, scraping the bottom of the pot.
- Add the browned beef, potatoes, carrots, and bouillon, then seal the pot.
- Cook on 'High Pressure' for 35 minutes and let pressure release naturally for 10 minutes.
- Release remaining pressure, remove bay leaves, and set to 'SAUTE' mode again.
- Mix cornstarch with cold water to create a slurry, then add to the pot and stir until thickened.
- Add peas and stir to warm through, then garnish with parsley and serve.
Nutrition Facts (estimated)
Servings
4-5
Calories
463
Total fat
19g
Total carbohydrates
18g
Total protein
54g
Sodium
934mg
Cholesterol
141mg
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