Instant Pot Beef Stew
×Category: Main Course Ingredients | Type: Beef | Servings: 4 | By: The Mikey
Protein 35g • Carbs 35g (Fiber 5g) • Fat 20g • 450 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Beef stew cooked in an instant pot.
Ingredients
- Beef Stew Meat: 1 1/2 Lbs.
- Olive Oil: 1 TBSP
- Salt: 1 TSP
- Pepper: 1 TSP
- Italian Seasoning: 1 TSP
- Worcestershire Sauce: 2 TBSP
- Garlic (Minced): 3 Clove
- Onion (Chopped, Large): 1
- Baby Carrots (cut into slices cut into slices cut into slices): 16 Ounce Bag
- Potatoes (Cubed, Diced): 1 Lbs.
- Beef Broth: 2 1/2 Cup
- Tomato Sauce: 10 Ounce Can
- Cornstarch: 2 TBSP
- Water: 2 TBSP
Instructions
- Add the olive oil to the instant pot and turn on the saute function.
- When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.
- Cook the meat until Browned on all sides.
- Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
- Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
- Close the lid and steam valve on the instant pot.
- Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
- Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.
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