Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 medium carrots, chopped
- 3 medium Yukon Gold potatoes, diced
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- ½ cup pearl barley (optional)
Instructions
- Set the Instant Pot to sauté mode. Add a drizzle of oil and sauté chopped onions and minced garlic until translucent.
- Add seasoned beef chuck roast to the pot and brown on all sides.
- Stir in chopped carrots and potatoes along with dried thyme, bay leaves, salt, and pepper.
- Pour in beef broth until ingredients are just covered—add pearl barley if desired.
- Secure the lid and set to cook on high pressure for 35 minutes.
- After cooking, allow a natural pressure release for 10 minutes before carefully opening the pot. Remove bay leaves and stir gently before serving.
Notes
- Customize your stew by replacing potatoes with sweet potatoes or adding peas for extra color and sweetness.
- For added brightness, consider a splash of lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 80mg