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Meal Instructions
Specimen #0096·INSTANT POT·Easy

Instant Pot Beef Stew

Fork-tender chuck roast with potatoes and carrots in a rich, savory broth made in a fraction of the stovetop time.

Cook temp
HIGH PRESSURE
Total time
65m
REST
0m
Serves
6
PULL AT
200°F
Ingredients
2 lbs Beef Chuck Roast — cut into 1.5-inch cubes
1.5 lbs Yukon Gold Potatoes — cubed
3 medium Carrots — diced
2 stalks Celery — diced
1 large Yellow Onion — diced
3 cloves Garlic — minced
2 tbsp Tomato Paste
3 cups Beef Broth
1 tbsp Worcestershire Sauce
1 tsp Dried Thyme
2 tbsp All-Purpose Flour
2 tbsp Olive Oil
1 tsp Kosher Salt
1/2 tsp Black Pepper
Equipment
Instant Pot
Cutting Board
Chef Knife
DirectionsGet to the point
1Toss 2 lbs cubed chuck roast in flour, then sear in batches in the Instant Pot on Saute mode with olive oil until browned.
2Add diced onion, garlic, tomato paste, and deglaze with beef broth and Worcestershire sauce.
3Add cubed potatoes, carrots, celery, and thyme. Lock lid and cook on High Pressure for 35 minutes.
4Natural release 15 minutes, then quick release remaining pressure. Season to taste and serve.
Dad pro tip

This is your Sunday football stew. Make it during the pregame and it is ready by halftime. Leftovers taste even better the next day after the flavors have had time to meld together overnight.

Kid adjustment

Cut the vegetables into smaller, bite-sized pieces for little mouths. Serve with a slice of buttered bread for dunking into the broth.

Reheat

Reheat on the stovetop over medium-low heat with a splash of broth to thin the gravy. Stir gently to avoid breaking up the potatoes.

BASIS: Instant Pot on High Pressure for 35 minutes with 15-minute natural release. USDA FSIS beef stew tenderness target 200°F.380 kcal · 35g protein · 28g carbs · 14g fat
USDA FoodData Central #174036
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