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Instant Pot Beef Stew
Instant Pot Beef Stew is the perfect comfort food for winter! This warm and hearty soup is ready in an hour and is sure to become a favorite!
Course
Main Dish
Cuisine
American
Keyword
instant pot beef stew
Prep Time
5
minutes
minutes
Cook Time
40
minutes
minutes
Resting Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
Calories
241
kcal
Author
Aubrey
Ingredients
2
tablespoons
butter
1
pound
stew meat or beef chuck
cut into 1-inch cubes
4
Yukon Gold potatoes
cubed
1 ½
cups
mushrooms
sliced
1
onion
cut into 1-inch chunks
2
carrots
cut into 1-inch chunks
2
cloves
garlic
minced
3
cups
beef broth
1
tablespoon
Worcestershire sauce
1
tablespoon
tomato paste
1
teaspoon
Better than Bouillon Beef Base
1
teaspoon
salt
½
teaspoon
ground black pepper
½
teaspoon
dried rosemary
Instructions
Turn on your Instant Pot and select Sauté function.
Melt butter and cook beef until browned on all sides, about 5 minutes. Turn off Sauté function.
Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth.
Stir in Worcestershire sauce, tomato paste, better than bouillon, salt, pepper, and rosemary. Close and lock the lid.
Select Meat/Stew function and set a timer for 35 minutes. Allow 10 to 15 minutes for the pressure to build.
Release pressure using the natural-release method. You can quick release after 10 minutes.
Nutrition
Calories:
241
kcal
|
Carbohydrates:
20
g
|
Protein:
22
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Cholesterol:
56
mg
|
Sodium:
1065
mg
|
Potassium:
1008
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
3555
IU
|
Vitamin C:
17.2
mg
|
Calcium:
71
mg
|
Iron:
5.9
mg