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Instant Pot Beef Stew Recipe Video

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Life Changing Instant Pot Beef Stew Recipe Pinch of Yum
Life Changing Instant Pot Beef Stew Recipe Pinch of Yum from pinchofyum.com

Description

This Instant Pot beef stew recipe video is a delicious and filling meal that’s perfect for cozy nights in. The beef is cooked in a rich, savory sauce that’s full of flavor and ready in under an hour. The beef is tender and juicy, and the vegetables add the perfect amount of texture and flavor. This hearty stew is sure to be a hit with the whole family!

Prep Time

This recipe takes about 10 minutes to prep. You’ll need to chop the beef into cubes and the vegetables into bite-sized pieces, and combine all the ingredients in the Instant Pot.

Cook Time

Once everything is in the Instant Pot, the stew will cook for about 40 minutes. This time includes the time it takes for the Instant Pot to come to pressure and the time it takes to release the pressure.

Ingredients

  • 1 pound beef stew meat, cubed
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 bay leaf
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1/2 cup frozen peas
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

  1. Set the Instant Pot to sauté and add the olive oil. Once the oil is hot, add the beef cubes and cook until lightly browned, about 3 minutes.
  2. Add the onion, bell pepper, garlic, thyme, tomato paste, paprika, oregano, salt and pepper. Cook for about 5 minutes, stirring occasionally.
  3. Add the beef broth, Worcestershire sauce, and bay leaf. Stir to combine.
  4. Lock the lid in place, set the valve to “sealing” and set the Instant Pot to “manual” on high pressure for 20 minutes.
  5. When the time is up, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “venting” to release any remaining pressure.
  6. Open the lid and add the carrots, celery, and frozen peas. Stir to combine.
  7. In a small bowl, mix together the cornstarch and cold water until smooth. Add to the stew and stir to combine.
  8. Set the Instant Pot to “sauté” and cook until the stew has thickened, about 5 minutes.
  9. Remove the bay leaf and serve.

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring spoons
  • Small bowl

Notes

You can substitute beef broth with chicken broth, if desired. You can also use any type of beef you like; I prefer to use stew meat because it’s already cut into cubes.

Nutrition: Per Serving

  • Calories: 209
  • Fat: 11g
  • Carbohydrates: 9.3g
  • Protein: 20.5g
  • Fiber: 2.3g
  • Sugar: 3.2g

Recipe Tips

This recipe is a great way to use up leftover vegetables. You can add any type of vegetable you have on hand; potatoes, sweet potatoes, mushrooms, zucchini, and squash all work well. You can also use frozen vegetables if you don’t have fresh. If you like your stew a bit spicier, you can add some cayenne pepper or red pepper flakes. You can also add other herbs and spices, like Italian seasoning or parsley.

This Instant Pot beef stew is a great meal for busy nights. It’s quick, easy, and flavorful. Try this recipe out and see how delicious it is!


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