Instant Pot Beef Stew Recipe

Instant Pot Beef Stew
Katie Workman / themom100.com
Ratings (5)
  • Total: 85 mins
  • Prep: 15 mins
  • Cook: 70 mins
  • Yield: 1 Pot (6 to 8 Servings)
Nutritional Guidelines (per serving)
353 Calories
15g Fat
12g Carbs
35g Protein
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Nutrition Facts
Servings: 1 Pot (6 to 8 Servings)
Amount per serving
Calories 353
% Daily Value*
Total Fat 15g 20%
Saturated Fat 5g 26%
Cholesterol 101mg 34%
Sodium 392mg 17%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 8%
Protein 35g
Calcium 84mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Instant Pot is a must-have kitchen gadget that lots of people are in love with. It’s an intelligent multi-cooker, essentially an electric pressure cooker, but capable of replacing the pressure cooker, slow cooker, rice cooker, sautéing and browning pan, steamer, and yogurt maker. The Instant Pot allows you to get meals cooked a lot faster (beans, stews, roasts, soups), using less energy.

If you can get different colored carrots it will make the stew all the prettier. If you want to make this in a slow-cooker, sauté the meat first in a pot, then add it to the slow cooker and set it for 4 hours on low. Play around with different herbs, and if you don’t have fresh oregano, use half the amount of dried, it won’t matter a bit. Serve this stew over mashed potatoes or egg noodles. 

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds beef chuck stew meat
  • 2 tablespoons all-purpose flour
  • 2 leeks (white and light green parts only, sliced and rinsed)
  • 6 large carrots (peeled and thickly sliced)
  • 2 tablespoons fresh oregano leaves
  • 2 teaspoons powdered garlic
  • Kosher salt (to taste)
  • Freshly ground pepper (to taste)
  • 1 cup red wine
  • 1 cup beef broth
  • 1/2 cup fresh parsley (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Turn the pot to the sauté mode and add the oil.

  3. Sauté the beef for about 5 minutes, until the outside of the chunks is mostly browned. 

  4. Add the flour and sauté for another 2 minutes.

  5. Press the stew button on the pot and add the leeks, carrots, oregano, garlic, salt, pepper, red wine, and broth.

  6. Stir and close the pot, making sure the steam valve is shut.

  7. When the buzzer goes off (about 1 hour in total), stir in the parsley and your stew is done!

  8. Serve in bowls with a piece of crusty French bread and enjoy.