Description
Warm your heart this holiday season with a savory Instant Pot Beef Stew, featuring tender beef and vibrant vegetables, all ready in under an hour.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 3 medium carrots, chopped
- 2 cups Yukon Gold potatoes, diced
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 tsp dried thyme
Instructions
- Sauté the Meat: Set your Instant Pot to 'Sauté' mode. Add a drizzle of oil and brown the beef cubes until golden on all sides for enhanced flavor.
- Add Aromatics: Stir in chopped onions and minced garlic with the browned beef. Cook for about two minutes until fragrant.
- Deglaze the Pot: Pour in the low-sodium beef broth, scraping up any flavorful bits stuck to the bottom of the pot to prevent burning during pressure cooking.
- Load Up on Veggies: Add chopped carrots and potatoes along with dried thyme. Stir gently to combine all ingredients.
- Pressure Cook: Secure the lid on your Instant Pot and set it to high pressure for 35 minutes.
- Release and Serve: Allow a natural release for about ten minutes before manually releasing any remaining pressure. Ladle into bowls and enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: - Feel free to substitute Yukon Gold potatoes with sweet potatoes or add mushrooms for extra flavor. - Enhance flavor by adding a tablespoon of balsamic vinegar just before serving.