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Instant pot Beef and Vegetable Stew
Course
Main Course
Cuisine
American
Keyword
beef, Beef and Vegetable Stew
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
Calories
271
kcal
Author
Corrie
Ingredients
1
lb
beef
3
cups
beef broth
2
tablespoon
olive oil
4
garlic cloves
minced
1
onion
chopped
⅓
cup
flour
1
cup
celery
chopped
1
green bell pepper
diced
2
tablespoon
butter
1
carrot
diced
1
can
tomatoes and green chilies
diced
2
medium size potatoes
cubed
2
bay leaves
kosher salt
to taste
black pepper
to taste
Instructions
Press “sauté” and add olive oil in an instant pot.
Add pepper and the vegetables in it and sauté for 5 minutes.
When the vegetables become soft, remove them and put them aside.
Add butter in the instant pot, when it is melted add flour in it.
Cook for 5 minutes until it is dark brown.
Add beef broth, vegetables and beef, tomatoes and chilies, bay leaves, salt and pepper.
Cover the pot with lid and seal the valve.
Cook for 20 minutes on manual “high” pressure.
Release the pressure quickly.
Remove the bay leaves and serve.
Nutrition
Calories:
271
kcal