Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 large carrots, sliced thick
- 3 medium Yukon Gold potatoes, diced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Chop the beef, vegetables, and mince the garlic.
- Set your Instant Pot to ‘Sauté.’ Add oil and sauté onions and garlic until fragrant (about 3 minutes).
- Add cubed beef in batches until browned on all sides for enhanced flavor.
- Stir in carrots, potatoes, tomato paste, thyme, bay leaf, salt, and pepper.
- Add beef broth to just cover the ingredients. Secure the lid and set to pressure cook on high for 35 minutes.
- Allow natural release for 10 minutes before quick releasing any remaining pressure. Serve hot.
Notes
- Feel free to substitute different root vegetables based on seasonal availability.
- Enhance flavors by adding fresh herbs like parsley or a splash of Worcestershire sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 5g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 90mg