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Instant Pot Beef, Apple & Rutabaga Stew
Course
Main Course
Cuisine
American
Keyword
beef loin roast, Beef, Apple & Rutabaga Stew
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
4
Calories
354
kcal
Author
Corrie
Ingredients
1
tablespoon
dried Italian seasoning
1
teaspoon
onion powder
1
teaspoon
garlic powder
Salt and freshly ground black pepper
to taste
2
lb
beef loin roast
1
tablespoon
balsamic vinegar
1
large yellow onion
sliced
½
cup
beef broth
2
medium rutabagas
peeled and chopped into 1-inch chunks
6
carrots
peeled and chopped into 1-inch chunks
1
Pink Lady apple
cored and chopped into 1-inch chunks
1
tablespoon
soy sauce
2
tablespoon
fresh parsley
chopped
2
medium potatoes
scrubbed and chopped into 1-inch chunks
Instructions
In a bowl, mix together Italian seasoning, onion powder, garlic powder, salt and black pepper.
In the pot of Instant Pot, place beef, fat cap side down. Rub the meaty side of the roast with spice mixture and then, coat with balsamic vinegar.
Pour broth around the roast.
Secure the lid and turn to “Seal” position.
Select “Meat/Stew” and just use the default time of 50 minutes.
Press “Cancel” and do a quick release.
Remove the lid and transfer the roast onto a cutting board.
Cut the roast into 1-inch chunks against the grain.
Return meat into Instant Pot with the vegetables and apple and stir to combine.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about10 minutes.
Press “Cancel” and do a quick release.
Remove the lid and stir in soy sauce.
Serve hot with the garnishing of parsley.
Nutrition
Calories:
354
kcal
|
Carbohydrates:
18
g
|
Protein:
51
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
125
mg
|
Sodium:
561
mg
|
Potassium:
1177
mg
|
Fiber:
4
g
|
Sugar:
10
g
|
Vitamin A:
15500
IU
|
Vitamin C:
10
mg
|
Calcium:
107
mg
|
Iron:
5
mg