Instant Pot Beef Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Instant Pot beef stew combines tender beef, carrots, potatoes, and onions in a rich tomato-based broth with Worcestershire and bay leaf. Cozy and satisfying comfort food ready in under an hour. Perfect for fall and cool weather meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds stew meat
- 1 Tablespoon kosher salt, divided
- 1/2 teaspoon freshly cracker black pepper
- 2 Tablespoons olive oil, divided
- 32 ounces low-sodium beef stock
- 2 ounces tomato paste
- 14 ounces tomato puree
- 2 bay leaves
- 1 teaspoon sugar
- 1 Tablespoon worcestershire sauce
- 4 medium carrots cut into 2-inch pieces
- 5 medium yukon gold potatoes cut into quarters
- 1 large onion, chopped into 2-inch pieces
- 3 celery stalks cut into 2-inch pieces
- 2 teaspoons cornstarch + 1 tbsp water
- 1 cup frozen peas
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1h
- Sodium
- 1477mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1661mg
- Calcium
- 91mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1477MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.