Making a hearty beef stew has never been easier with an Instant Pot. Create this favourite comfort food in a fraction of the time and don’t forget to serve with crusty bread to sop up the gravy.
- Total time 45 minutes
Pat beef dry; place in bowl. Sprinkle with 1/2 tsp of the salt and pepper; toss to coat. Add flour, tossing to coat.
Press Sauté and set to More on 6- to 8-quart Instant Pot. Add 1 tbsp of the oil to pot. Brown half of the beef, stirring, for 3 minutes; transfer to bowl. Add remaining 1 tbsp oil to pot; repeat with remaining beef.
Add onion; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in tomato paste and remaining 1/2 tsp salt; cook, stirring frequently, for 1 minute. Add broth, stirring and scraping up browned bits.
Return beef and any juices to pot. Add carrots, potatoes, Worcestershire sauce, bay leaf and thyme. Lock lid; close Pressure Release Valve. Press Manual Pressure Cook; set to high for 15 minutes (takes about 10 minutes to come to pressure). When cooking finishes, press Cancel; open Pressure Release Valve to release steam.
Open lid. Discard bay leaf; stir in peas.
Test Kitchen Tip: Buy precut stewing beef to reduce prep time.
Makes 4 to 6 servings.
For the best user experience, consult your appliance manual to understand your model’s functions.
Nutritional facts PER EACH OF 6 SERVINGS: about
- Fibre 5 g
- Sodium 779 mg
- Sugars 7 g
- Protein 21 g
- Calories 285
- Total fat 9 g
- Potassium 613 mg
- Cholesterol 47 mg
- Saturated fat 2 g
- Total carbohydrate 33 g
- Iron 28
- Folate 19
- Calcium 10
- Vitamin A 78
- Vitamin C 24