Well Plated · by Erin Clarke★ 4.9 (604)
Instant Pot Beef Stew
NUTRITION · PER SERVING90M COOK
CAL 23%·PRO 56%
CARBS 23G20% OF CAL
5G FIBER7G SUGAR11G OTHER
FAT 29G56% OF CAL
9G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, tender beef stew made in a pressure cooker with potatoes, carrots, and herbs. Perfect for beginners and impressively flavorful despite minimal hands-on time.
mainamericansoupbeef🥘 pressure cookerdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 7- 2 pounds boneless chuck roast
- 3 tablespoons extra-virgin olive oil (divided)
- 2 teaspoons kosher salt (divided)
- 1/2 teaspoon ground black pepper (divided)
- 1 large yellow onion
- 2 cloves garlic
- 1 pound carrots (about 6 medium)
- 1 large russet potato* ((see note))
- 1 can low-sodium beef broth ((14.5-ounces) )
- 1 tablespoon Worcestershire sauce**
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 can no salt added tomato sauce ((8 ounces) )
- 2 tablespoons cornstarch** ((see note))
- 2 tablespoons water
- 1 1/2 cups fresh or frozen peas (no need to thaw)
- Fresh parsley (or fresh rosemary, optional for serving)
At a glance
PER SERVING · TIME 90M
CAL 23%·PRO 56%
CARBS 23G20% OF CAL
5G FIBER7G SUGAR11G OTHER
FAT 29G56% OF CAL
9G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 20m
- Sodium
- 794mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 934mg
- Calcium
- 59mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 794MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.