Description
This Instant Pot Beef Stew creates a hearty, fork-tender meal by utilizing pressurized steam to break down tough connective tissues in minimal time. By combining succulent chunks of chuck roast, fresh root vegetables, and a rich, savory broth, this one-pot wonder delivers the deep, complex flavors of a traditional slow-simmered stew in under an hour. Perfect for busy weeknights, it offers a sophisticated, cozy comfort dish with minimal cleanup required.
Ingredients
2 lbs Beef Chuck Roast, cut into 1.5-inch cubes
3 large Carrots, peeled and sliced into thick rounds
4 medium Yukon gold potatoes, cubed
3 cups low-sodium beef broth
2 tbsp tomato paste
4 cloves garlic, minced
1 large onion, diced
1 tbsp soy sauce
2 tbsp neutral oil
Instructions
Select the Sauté function on your Instant Pot and heat two tablespoons of neutral oil.
Sear the beef cubes in batches until a brown crust forms on all sides, then remove.
Add the onions to the pot and soften for three minutes.
Deglaze the bottom of the pot with a splash of broth, scraping up all browned bits.
Return the beef and juices to the pot.
Stir in the tomato paste, minced garlic, soy sauce, and remaining beef broth.
Secure the lid, set the valve to Sealing, and cook for 35 minutes on High Pressure.
Perform a natural pressure release for 15 minutes.
Add the potatoes and carrots, then simmer until tender.
Notes
Use Yukon gold potatoes for the creamiest texture. Ensure the beef is seared in batches to avoid overcrowding the pot, which prevents proper browning. The 15-minute natural release is crucial for keeping the meat succulent.
- Prep Time: 15
- Cook Time: 45
- Category: Lunch
- Method: Pressure Cooking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg