Ingredients
Scale
- 2 lbs beef chuck roast, cubed
- 4 large carrots, sliced thick
- 3 medium Yukon Gold potatoes, diced
- 1 large sweet onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 bay leaves
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Set your Instant Pot to ‘sauté’ mode. Add olive oil and sauté onions for about 3 minutes until translucent.
- Add cubed beef to the pot, searing each side for about 5-7 minutes until browned.
- Stir in carrots, potatoes, garlic, bay leaves, thyme, salt, and pepper.
- Pour in beef broth until ingredients are submerged. Scrape any browned bits from the bottom for added flavor.
- Secure the lid and set to ‘manual’ high pressure for 35 minutes.
- Once cooking is complete, allow natural pressure release for 10 minutes before performing a quick release for any remaining steam.
Notes
- Use fresh herbs for enhanced flavor.
- Searing the beef is crucial for depth; don’t skip this step!
- Let the stew rest before serving to meld flavors beautifully.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg