Jan 20

Instant Pot Beef Stew

Yep, another recipe using my IP! I can’t help it – it’s just too easy.

Biscuit recipe coming soon! And yes, those were made in the oven 😉

Instant Pot Beef Stew
adapted from Imperfectly Happy

2 pounds stew meat
salt and pepper
2 tablespoons canola oil
1 onion, diced
2 cloves of garlic, minced
1 (6 ounce) can tomato paste
4 cups beef broth
2/3 cup red wine
1 tablespoon Worcestershire sauce
1 pound potatoes, cut into chunks
1 pound baby carrots
2-3 stalks of celery, chopped
frozen peas, thawed and barely cooked (optional)

Set your Instant Pot to saute mode. Add oil, beef, salt and pepper. Cook until just browned. Add onion and garlic and continue to sauté until softened. Add remaining ingredients (except peas) and stir.

Switch Instant Pot to Meat/Stew and set for 18 minutes then use NPR (natural pressure release). **I waited 20 minutes then flipped the valve myself and it was fine!

Spoon into bowls and add peas, if desired.

Serves 4-6.

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This entry was posted in beef, freezer friendly, Instant Pot, leftovers, main dishes, make ahead, potatoes, QuickAndEasy. Bookmark the permalink.

One Response to Instant Pot Beef Stew

  1. Hi Melissa! I was fixing some broken links on my blog today and came across some of your old comments. Clicked over and so happy to see that your blog is thriving. This recipe looks awesome — I SO need to get in on this Instant Pot trend. Hope to see you over on In Good Taste again soon!

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