I love soup. Soup with yummy broth. I am big of good tortilla soup or Pho, although I’ve never attempted either at home. My favorite soup recipe is our Sausage and Kale soup, so many fresh veggies and the broth is delicious. Stew is usually hardier but still ends up with delicious broth which is my favorite part. I splurged on the latest craze and bought myself an Instant Pot during the holidays. I plan on doing a lot of experimenting with it but so far, I have been able to consistently make AMAZING beef stew. It’s definitely a new family favorite recipe and since I know many of you also bought an Instant Pot recently, I am sharing my favorite Instant Pot Beef Stew Recipe with you!
Instant Pot Beef Stew Recipe Ingredients
- 2 lbs of cubed beef
- 6 cups of beef broth
- 2 cups chopped carrots
- 2 onions
- 1 package of mushrooms
- 2 cups of potatoes
- 1-2 cloves of garlic chopped
- 2 cups tomato sauce
- 2 bay leafs (optional)
- salt & pepper (to taste)
- flour (we use a gluten free flour blend)
- ~ 2 tbs Olive oil
Turn your Instant Pot on to Saute and the olive oil, let it heat up while you prep the beef. Season the flour with salt and pepper, I usually start with a couple spoonfuls and just add more if we need it. Coat the beef in the flour mixture and then brown on all sides in the Instant Pot. It might be easier to brown half the meat first and then set it aside while you are browning the second half.
Prep you veggies while you brown your meat. You can use a 16 oz bag of baby carrots or chop up ~2 cups of carrots. Quarter the onions and potatoes, unless you buy small potatoes like fingerlings. Then I’d just leave them whole. It really is up to you, though. Slice the mushrooms and dice the garlic.
Once all of the veggies are prepped and meat is browned, dump all of the veggies in. You want to be careful not to go over the max fill line on your instant pot. I am usually pretty close with the amounts in this recipe. I have no problem removing a few potatoes if it’s too close, they aren’t my favorite anyway. 🙂
Then add the beef broth, tomato sauce and bay leafs on top. Secure the lid and press the Stew button. Be sure the steam release valve is closed. I adjust the stew time to 35 or 40 minutes. Either work great for me.
The meat comes out extremely tender so I usually just use the quick steam release when it’s done. Be careful because the stew will be extremely hot at first. I usually ladle some out into a separate bowl to let it cool down so we can eat faster. Everyone finishes every last drop!
My 21DF guru has given me the following measurements for anyone doing the 21DF diet: 1 C serving = 1G, 1R, 1Y, 1teaspoon.
Do you have a favorite instant pot recipe?