Instant Pot Beef Stew
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 8 servings
Course Beef, Dinner, Main Course, Soup
This instant pot beef stew is unbelievably mouthwatering. Tender beef chunks are pressure cooked with other delicious ingredients like peas, potatoes, carrots, and onions.
- 2 pounds stewing beef trimmed and cubed
- ½ teaspoon each garlic powder salt and pepper
- 1 large onion diced
- 3 tablespoons olive oil
- 1/4 cup tomato paste
- 3 cups beef broth
- 1 cup red wine or 1 more cup beef broth
- 1 teaspoon fresh rosemary chopped
- 2 sprigs thyme
- 4 large carrots chopped
- 3 cups baby potatoes cubed
- 2 stalks celery chopped, about 1 cup
- 3/4 cup peas defrosted
- 3 tablespoons cornstarch
- 3 tablespoons water
Toss beef with garlic powder, salt and pepper.
Turn a 6-quart Instant Pot to sauté and add half of the olive olive oil. Brown half of the beef, about 3-5 minutes, don’t stir too much so you get a nice crust. Repeat with remaining beef.
Add broth, tomato paste, rosemary, thyme, wine and vegetables (ensure ingredients do not go above fill line). Secure lid and select Meat/Stew; cook on high pressure 35 minutes.
Once the timer beeps, allow for a natural-release for about 15 minutes. Release any remaining pressure.
Remove lid and turn to sauté bringing broth to a boil.
Create a slurry by combining cornstarch and water in a small bowl or cup.
Once the broth is simmering, stir in the cornstarch to reach desired consistency (you may not need all of it). Allow to simmer 2-3 minutes or until thickened and bubbly.
Stir in peas and serve.
Note: You may not need all of the cornstarch slurry.
Calories: 458, Carbohydrates: 21g, Protein: 23g, Fat: 28g, Saturated Fat: 9g, Cholesterol: 80mg, Sodium: 341mg, Potassium: 1020mg, Fiber: 3g, Sugar: 4g, Vitamin A: 5380IU, Vitamin C: 21.9mg, Calcium: 53mg, Iron: 3.4mg
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