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Instant Pot Beef Stew
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Instant Pot Beef Stew

1 h 20 minServes 6Nutri-Score B€€
from @chefjoeycharney19 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • mini potatoes (halved)Produce700 g
  • carrots (cut into bite-size pieces)Produce4 pieces
  • baby bella mushrooms (halved)Produce90 g
  • sweet onion (cut into 8 wedges)Produce1 piece
  • butter (for sautéing)Dairy15 g
  • beef for stew (cut into chunks)Meat900 g
  • salt (to taste)Spices5 g
  • garlic powder (to taste)Spices4 g
  • rosemary (dried or chopped)Spices2 g
  • Worcestershire saucePantry15 ml
  • tomato pastePantry30 g
  • beef stockPantry720 ml
  • cornstarchPantry16 g
  • cold water (cold)Other30 ml
  • bread (stale or frozen, for serving)Bakery6 pieces

per serving

Nutrition

396kcal

Carbs
29 g
Proteins
34 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Pressure cooker
  • Oven
  • Mixing bowl

step by step

Method

  1. Prepare the vegetables

    • Cut the mini potatoes in halves.
    • Cut the carrots into bite-size pieces.
    • Halve the baby bella mushrooms and cut the sweet onion into wedges.
    Step 1

  2. Brown the beef

    • Melt the butter using the sauté function of the Instant Pot.
    • Brown the beef for stew, stirring occasionally.
    Step 2

  3. Add vegetables and seasonings

    • Add the potatoes, carrots, mushrooms and onion to the pot.
    • Season with salt, garlic powder, rosemary, Worcestershire sauce and tomato paste.
    • Pour in the beef stock.
    Step 3

  4. Pressure cook the stew

    • Cook on the stew setting.
    • Let the pressure release naturally.
    Step 4

  5. Thicken the stew

    • Set the pot back to sauté.
    • Mix the cornstarch with the cold water and stir it into the stew.
    • Simmer until slightly thickened.
    Step 5

  6. Refresh the bread

    • Run the bread under water.
    • Bake in the oven at 400 °F (200 °C).
    Step 6

  7. Serve

    • Give the stew one last stir and serve with the warm bread.
    Step 7
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