Instant Pot Beef Stew
Hearty and delicious, this Instant Pot Beef Stew offers tender meat, colorful veggies, and a rich sauce that is ready fast -- the ultimate comfort food!
Servings 10
Calories 500kcal
Ingredients
- 2 pounds beef stew meat trimmed into bite sized cubes
- 1 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 2 1/2 teaspoon Italian seasoning divided
- 2/3 cup flour
- cooking oil
- 1 large onion
- 3 tablespoons minced garlic
- 1 6 ounce can tomato paste
- 2 Tablespoons balsamic vinegar
- 6 medium Russet potatoes peeled and cut into bite sized pieces
- 6 medium carrots peeled and cut into bite sized pieces
- 4 celery stalks chopped
- 2 teaspoons Worcestershire sauce
- 2 bay leaf
- 6 cups beef bone broth
- 3 Tablespoons fresh chopped parsley for garnish
- Bag of frozen peas
Instructions
- Combine flour, salt, pepper, onion powder and Italian seasoning in a gallon sized ziplock bag.
- Add meat and shake until well coated.
- Add cooking oil to the Instant Pot and set to SAUTBrown meat on all sides by stirring. The beef does not need to be fully cooked.
- Transfer browned meat onto a large bowl.
- Place the pot back in the pressure cooker and add onions, carrots, celery and minced garlic. SAUTE for three minutes then stir in the balsamic vinegar and tomato paste.
- Add the beef back into the pot. Top with potatoes, Worcestershire sauce, the remaining 2 teaspoons Italian seasoning, bay leaves and beef broth. Be sure to completely cover veggies with liquid.
- Cover and seal the lid and set to 40 minutes with High Pressure on Manual mode. Allow the pressure cooker to release naturally for 10 minutes, then open valve to release the remaining pressure.
- Serve with chopped fresh parsley.
- Pour hot stew over frozen peas for an easy way to cool down and add some yummy flavor.
Nutrition
Calories: 500kcal