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Instant Pot Beef Stew
This hearty and filling beef stew is ideal for a chilly weekend dinner.
Course
Main Course
Cuisine
international
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
354
kcal
Author
Corrie
Ingredients
2
pound
stew beef
2
tablespoon
butter
½
cup
white wine
dry
1
large
onion
chopped
12 oz.
baby carrots
peeled and cut into halves
2
potatoes
in cubes
1
sweet potato
in cubes
1
tablespoon
dried thyme
2½
cups
beef broth
2
teaspoon
dried parsley
1
bay leaf
½
teaspoon
salt
¼
teaspoon
black pepper
black pepper,freshly ground
½
cup
green peas
Instructions
Season the beef with salt and black pepper.
Put the butter and beef in the Instant Pot and select “Sauté”.
Sauté for 3 minutes on each side until browned.
Add the rest of the ingredients and stir well.
Close the lid and cook on high pressure for 20 minutes.
When cooking time ends, white for a natural pressure release for 10 minutes, and then release the pressure quickly using the release handle.
Add the green peas, stir and reserve for 3 minutes.
Serve and enjoy!
Video
Nutrition
Calories:
354
kcal
|
Carbohydrates:
27
g
|
Protein:
38
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
94
mg
|
Sodium:
699
mg
|
Potassium:
1137
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
8232
IU
|
Vitamin C:
22
mg
|
Calcium:
91
mg
|
Iron:
5
mg