Perfect Instant Pot Beef Stew
Ingredients
The base
-
1
tablespoon
oil
-
½
cup
chopped yellow or white onions
-
1
can (6-ounce)
tomato paste
-
3
cups
low-sodium beef broth
-
3
tablespoons
soy sauce
-
2
tablespoons
instant/minute tapioca
-
2
pieces
bay leaves
-
¼
teaspoon
black pepper
The meat and vegetables
-
2-3
pounds
stew meat or chuck/arm roast, trimmed and cut into 1-inch cubes
-
2-2½
cups
chopped carrots, about ½-inch pieces
-
2-2½
cups
peeled and chopped potatoes, any variety, about ½-inch pieces
-
2
cups
frozen peas
Instructions
- 1. Select the Saute function on the Instant Pot and heat the oil.
- 2. Add the onions and cook until translucent.
- 3. Stir in the tomato paste and cook for a couple of minutes.
- 4. Add the beef broth, soy sauce, tapioca, bay leaves, and black pepper, and stir to combine.
- 5. Add the stew meat and stir briefly.
- 6. Secure the lid and cook on high pressure for 18 minutes.
- 7. After cooking, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
- 8. Add the carrots and potatoes, secure the lid again, and cook on high pressure for 3 minutes.
- 9. Quick release the pressure again, remove the bay leaves, and stir in the frozen peas.
- 10. Adjust seasoning with salt and pepper as needed.
Nutrition Facts (estimated)
Servings
6
Calories
416
Total fat
10g
Total carbohydrates
38g
Total protein
43g
Sodium
1076mg
Cholesterol
94mg
You might also like