Instant Pot Recipe For Stew
Description
Stew is a classic comfort food that many people enjoy. It is a slow-cooked meal that usually requires a lot of time, but with an Instant Pot, you can make it in a fraction of the time. This Instant Pot recipe for stew is perfect for busy weeknights and you can customize it with your favorite vegetables and seasonings. It is an easy and hearty meal that everyone in your family will love.
Prep Time
This Instant Pot recipe for stew will take about 10 minutes of prep time. You will need to chop the vegetables and measure out the seasonings. You can also prep the stew the night before and store it in the refrigerator until you are ready to cook it.
Cook Time
This stew will cook in about 30 minutes in the Instant Pot. The pressure cooker will create a sealed environment that will cook the stew quickly and evenly. During the cooking process, the Instant Pot will reach high pressure and will then slowly release the pressure.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 cup potatoes, diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon oregano
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 1 cup beef broth
- 1/2 cup dry red wine
- 1 (14.5 ounce) can diced tomatoes
- 1/2 cup frozen peas
Instructions
1. Set your Instant Pot to the sauté setting and heat the olive oil. Add the onion and garlic and cook until the onion is translucent.
2. Add the carrots, celery, potatoes, salt, pepper, oregano, thyme, rosemary, beef broth, and red wine to the Instant Pot. Stir to combine.
3. Secure the lid on the Instant Pot and set it to manual, high pressure for 10 minutes. Make sure the valve is set to sealing.
4. Once the cooking time is complete, let the pressure release naturally for 10 minutes and then quick release any remaining pressure.
5. Remove the lid and stir in the diced tomatoes and frozen peas.
6. Serve the stew warm with crusty bread, if desired.
Equipment
- Instant Pot
- Cutting board
- Knife
- Measuring cup
- Measuring spoons
- Wooden spoon
Notes
This stew can be served as is or you can add cooked, diced chicken or beef for a heartier meal. You can also add additional vegetables, such as mushrooms, bell peppers, or squash. If you like a thicker stew, you can add a few tablespoons of cornstarch before pressure cooking.
Nutrition: Per Serving
- Calories: 190
- Fat: 5g
- Carbohydrates: 24g
- Protein: 10g
- Fiber: 4g
- Sodium: 350mg
Recipe Tips
This stew is even better the next day, so if you have leftovers, store them in an airtight container in the refrigerator for up to three days. You can also freeze the stew for up to three months. To reheat, thaw in the refrigerator overnight and then heat it in a saucepan on the stove or in the microwave.
To make this stew even more flavorful, add a few tablespoons of tomato paste to the pot before pressure cooking. You can also add a few tablespoons of Worcestershire sauce or balsamic vinegar for an added depth of flavor. You can also add a few tablespoons of chopped fresh herbs for an extra boost of flavor.
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