Description
Indulge in the ultimate comfort food with this Instant Pot Beef Stew Recipe. Tender chunks of beef chuck roast are simmered in a savory, rich broth alongside vibrant vegetables, creating a hearty dish that warms both body and soul. Perfect for busy weeknights or cozy gatherings, this stew is ready in under an hour without compromising on flavor or texture.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 cups low-sodium beef broth
- 3 medium Yukon Gold potatoes, cubed
- 3 medium carrots, sliced
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Set your Instant Pot to 'Sauté' mode. Add olive oil; once heated, sauté onions and garlic until golden brown.
- Add beef cubes to the pot and sear on all sides for about five minutes until browned.
- Pour in beef broth, red wine (if using), tomato paste, carrots, and potatoes. Stir to combine.
- Secure the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' for 35 minutes on high pressure.
- After cooking, allow natural pressure release for 10 minutes before quick releasing any remaining pressure.
- Carefully open the lid and serve hot, garnished with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg