Kristine's Kitchen · by Kristine Rosenblatt★ 4.9 (82)
Instant Pot Beef Stew
NUTRITION · PER SERVING85M COOK
CAL 27%·PRO 67%
CARBS 32G23% OF CAL
4G FIBER5G SUGAR23G OTHER
FAT 32G52% OF CAL
10G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty beef stew loaded with tender meat, potatoes, and carrots in a rich, flavorful broth made with beef stock and tomato paste. Serve with crusty bread and salad for a complete meal.
mainamericansoupbeef🥘 pressure cookerdairy freegluten free
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds boneless beef chuck roast (or beef stew meat)
- 2 tablespoons olive oil (divided)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 3 cups unsalted beef stock (or low sodium beef broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 carrots (cut into 1-inch pieces on the diagonal)
- 1 ½ pounds Yukon gold potatoes* (about 4 medium, cut into 1 1/2-inch pieces)
- 2 tablespoons cornstarch
- 2 tablespoons water
At a glance
PER SERVING · TIME 85M
CAL 27%·PRO 67%
CARBS 32G23% OF CAL
4G FIBER5G SUGAR23G OTHER
FAT 32G52% OF CAL
10G SAT21G 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
- 25m
- Cook
- 35m
- Sodium
- 594mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1133mg
- Calcium
- 48mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 594MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.