Instant Pot Beef Stew
Ingredients
-
1
lb
beef stew meat (cubed)
-
to taste
salt and pepper
-
2
Tbsp
flour
-
2
Tbsp
butter
-
2
cups
beef broth
-
1
Tbsp
Worcestershire sauce
-
1
Tbsp
soy sauce
-
½
Tbsp
brown sugar
-
2
cloves
garlic, minced
-
2
Tbsp
tomato paste
-
1
tsp
dried rosemary
-
1
tsp
dried thyme
-
14
oz
frozen pearl onions
-
8
oz
mushrooms
-
1
lb
carrots
-
¾
lb
potatoes
Instructions
- Season the stew meat with salt and pepper, then coat with flour.
- Melt butter in the Instant Pot using the sauté function, then brown the stew meat on all sides.
- Add beef broth to the pot and stir to dissolve browned bits from the bottom.
- Mix in Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme.
- Prepare the vegetables: quarter the mushrooms, slice the carrots, and chop the potatoes.
- Add pearl onions, mushrooms, carrots, and potatoes to the pot and stir to combine.
- Close the lid and steam valve, then set to cook on high pressure for 35 minutes.
- After cooking, allow the pressure to release naturally, then open the lid and stir the stew.
- Taste and adjust salt if needed, then serve hot.
Nutrition Facts (estimated)
Servings
6
Calories
280
Total fat
11g
Total carbohydrates
30g
Total protein
17g
Sodium
969mg
Cholesterol
0mg
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