Instant Pot Beef Stew Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty beef stew made in a pressure cooker with tender chuck roast, root vegetables, and a rich red-wine broth. Savory and warming with deep umami flavors, it's classic comfort food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1.5 tablespoons olive oil (divided)
- 2 lbs. boneless beef chuck roast (sliced into 1-inch chunks)
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 tablespoon white whole wheat flour
- 1/4 cup dry red wine
- 1 cup beef broth
- 1.5 tablespoons Worchestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- 5 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 5 cloves garlic (minced)
- 1 medium white onion (chopped and divided)
- 2 large celery stalks (cut into 1-inch chunks)
- 4 large carrots (peeled and cut into 1.5-inch chunks)
- 3 small russet potatoes (sliced into 1-inch chunks)
- 8 oz. sliced baby Bella mushrooms
- 1 cup frozen peas
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 557mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1035mg
- Calcium
- 60mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 557MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.