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Instant Pot Mini Recipes Beef Stew

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The Best Instant Pot Beef Stew Recipe Add a Pinch
The Best Instant Pot Beef Stew Recipe Add a Pinch from addapinch.com

Description

Instant Pot Mini Recipes Beef Stew is a hearty, comforting and delicious stew that can be made in no time! This beef stew is made with beef, potatoes, carrots, onion, garlic, and a few spices. It’s cooked in the Instant Pot for a quick and easy dinner that’s ready in under an hour. Enjoy it with a salad or crusty bread for a cozy and filling meal.

Prep Time

This Instant Pot Mini Recipes Beef Stew only takes 10 minutes of prep time! You’ll need to chop the vegetables, brown the beef and gather a few basic spices. Once that’s done, you’re ready to get cooking.

Cook Time

Once you have everything prepped and ready to go, the Instant Pot Mini Recipes Beef Stew cooks in under an hour. The beef will be tender and the vegetables cooked to perfection. It’s the perfect meal for a busy weeknight.

Ingredients

  • 1 lb beef stew meat
  • 2 potatoes, peeled and cubed
  • 2 carrots, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 cups beef broth
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • Fresh parsley, for garnish

Instructions

1. Start by setting the Instant Pot to sauté mode. Add the olive oil and once hot, add the beef stew meat and sauté until browned. Remove the beef and set aside in a bowl.

2. Add the potatoes, carrots, onion, garlic and spices to the Instant Pot. Sauté for a few minutes until the vegetables are starting to soften. Add the beef back in, as well as the beef broth. Stir to combine.

3. Put the lid on the Instant Pot, make sure the valve is in the sealing position, and set to pressure cook for 15 minutes. Once done, let the pressure release naturally for 10 minutes, then quick release the rest of the pressure.

4. Once the pressure is released, open the lid and stir in the cornstarch and cold water. Stir until the mixture is thickened. Serve the stew hot with fresh parsley and crusty bread.

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spatula
  • Wooden spoon

Notes

Feel free to use any type of potatoes you like for this stew. You can also use beef stock instead of beef broth if you prefer. If you want to make this stew vegetarian you can substitute the beef with mushrooms and add more vegetables if desired.

Nutrition: Per Serving

Calories: 300, Fat: 12g, Carbohydrates: 18g, Protein: 22g, Sodium: 730mg, Cholesterol: 50mg

Recipe Tips

  • Make sure to brown the beef before adding it to the stew. This helps to add flavor and prevent the beef from becoming tough.
  • You can use any type of potatoes you like for this stew. Russet potatoes will take a bit longer to cook, whereas red or yellow potatoes will cook faster.
  • If you want to add more vegetables, you can add frozen peas or corn at the end of cooking.
  • This stew can be served over rice, mashed potatoes, or egg noodles for a heartier meal.
  • Leftover stew can be stored in the fridge for up to 3 days.

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