Best Ever Instant Pot Beef Stew

By Tanya

8 Person

75 Minutes

413 Calories

This recipe's inspiration was simplicity, I wanted something to cook plainly, letting food’s natural flavors come through. So tonight’s pressure cooked stew was beef, potatoes, onions, carrots, a little garlic powder, salt, tomato sauce, chicken broth, and smoked paprika, and that was all. What I ended up with was a savory stew that I will enjoy for this week.

Ingredients

1/2 tsp. Garlic powder
2 Onions, cut into bite-sized pieces
8 oz. Carrots, cut into bite-sized pieces
2 pounds Potatoes, cut into bite-sized pieces
1 tsp. Smoked paprika
16 oz. Tomato sauce
16 oz. Chicken stock
1 tsp. Kosher salt
2 tbsp. Vegetable oil
2 1/2 pounds Chuck roast cut into bite sized pieces

Method

01

Cut beef into bite-sized pieces. Season meat with salt. Brown bite-sized pieces of roast in the Instant Pot on saute in vegetable oil, you may need to do this in small batches.
02

Once the meat has browned add tomato sauce and chicken stock. Cook the meat in the manual high setting for 30 minutes. Perform a quick release.
03

Then add the garlic powder, smoked paprika, vegetables and cook on the manual setting for 4 minutes.
04

When the stew finishes you can either perform a quick release or a manual release.

Related Tags

Best Ever Instant Pot Beef Stew

4.7

( By Tanya )

01 Information

Grade easy
Serving 8 servings
Calorie 413 Kcal
Prep Time 15 Mins
Cook Time 60 Mins
Total Time 75 Mins

02 Ingredients

1/2 tsp. Garlic powder

2 Onions, cut into bite-sized pieces

8 oz. Carrots, cut into bite-sized pieces

2 pounds Potatoes, cut into bite-sized pieces

1 tsp. Smoked paprika

16 oz. Tomato sauce

16 oz. Chicken stock

1 tsp. Kosher salt

2 tbsp. Vegetable oil

2 1/2 pounds Chuck roast cut into bite sized pieces

03 Method

Step 1

Cut beef into bite-sized pieces. Season meat with salt. Brown bite-sized pieces of roast in the Instant Pot on saute in vegetable oil, you may need to do this in small batches.

Step 2

Once the meat has browned add tomato sauce and chicken stock. Cook the meat in the manual high setting for 30 minutes. Perform a quick release.

Step 3

Then add the garlic powder, smoked paprika, vegetables and cook on the manual setting for 4 minutes.

Step 4

When the stew finishes you can either perform a quick release or a manual release.

04 Author