Instant Pot Beef Stew
Instant Pot Beef Stew is the PERFECT hearty weeknight meal, made with beef stew meat seared with olive oil and seasoning, then mixed with carrots, celery, onion, and mushrooms in a tomato beef broth, ready in under an hour!
Servings: 6 servings
Calories: 387kcal
Equipment
- 1 Instant Pot
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 1/2 pounds beef stew meat cut into 1-2" pieces, pat dry with paper towels
- 3 tablespoons gluten free all-purpose flour 1:1
- 1 medium Vidalia onion chopped
- 3 medium celery ribs chopped
- 3 medium carrots peeled and chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1/2 cup sweet red wine
- 2 tablespoons Worcestershire sauce gluten free
- 3 cups beef broth low sodium, gluten free
- 1 pound Yukon gold potatoes cut into 1-inch cubes
- 8 ounces cremini mushrooms quartered
- 1 teaspoon dried rosemary
- 1 teaspoon fresh thyme leaves
- 2 whole dried bay leaves
- 1 cup frozen peas
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
- Turn on the instant pot saute function. While that's heating up, add the beef to a mixing bowl with the flour and stir to evenly coat each piece.
- Add 2 tablespoons of olive oil to the instant pot. Sear the beef for 1-2 minutes on each side, leaving some space between each piece, until golden brown. You may have to work in batches. Remove the finished beef onto a separate plate and continue until all of it is seared.
- Add the remaining olive oil with the onion, celery, and carrots. Saute until the onions begin to turn translucent, about 2-3 minutes. Push to the side and add the garlic and cook for about 30 seconds. Then add the tomato paste and stir everything together. Let it cook for an additional minute, stirring often.
- Pour the wine into the instant pot, using the spoon to scrape any little bits from the bottom of the pot. Bring it to a simmer and let the wine cook down by half.
- Add everything except for the bay leaves, fresh parsley, and peas to the pot, stirring everything together. Add the bay leaves and close the lid on the pot, placing it in a locked position with the steam valve sealed.
- Pressure cook on high for 35 minutes. Once the cooking time is up, allow the pot to naturally release for 10 minutes. Then flip the steam valve open to release the rest of the pressure.
- Once the pressure has fully released, open the lid and stir in the peas and parsley. Remove and discard the bay leaves before serving.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate for 3-4 days in an airtight container.
Freeze for 2-3 months in a freezer-safe container.
Cooking Tips
- Make sure to pat the stew meat dry with a paper towel before cooking. This helps create a nice sear on the beef, instead of steaming it when it hits the heat.
- Giving the tomato paste a quick saute will help build up the layers of flavor in the soup and reduce the acidity. Push the other ingredients to the side and add it directly to the hot pot for about a minute.
- If your stew is too thick, you can stir in some more broth before serving.
Nutrition
Calories: 387kcal | Carbohydrates: 32g | Protein: 33g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 630mg | Potassium: 1486mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5528IU | Vitamin C: 34mg | Calcium: 87mg | Iron: 5mg
