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Instant Pot® Beef Stew

Instant Pot® Beef Stew

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Loaded with flavorful, tender beef and vegetables our Instant Pot® Beef Stew recipe takes no time at all when you make it in the Instant Pot®.  This hearty fare, made in one pot, makes for easy cleanup, too.

serves 6 people

Ingredients

cost per recipe: $11.89

The price is determined by the national average.

  • 1 1/2

     pounds beef for stew, cut into 1-inch pieces

  • 1/4

    cup all-purpose flour

  • 2

    tablespoons olive oil

  • 1

    pound small new potatoes or small red potatoes

  • 2

    cups baby cut carrots

  • 2

     medium onion, cut into wedges

  • 4

    cloves garlic, minced

  • 2 1/4

    cups Swanson® Beef Broth or Swanson® Beef Stock

  • 2

    tablespoons tomato paste

  • 1

    tablespoon Worcestershire sauce

  • 1/2

    teaspoon dried thyme

  • 1

    bay leaf

  • 1

    cup frozen peas, thawed

view nutrition info

How to Make It

Season the beef with salt and pepper.  Coat the beef with 2 tablespoons flour.  On a 6-quart Instant Pot®, select the Saute setting.  Heat the oil in the Instant Pot®.  Add the beef in batches and cook until well browned, stirring occasionally.  Press Cancel. Stir in the potatoes, carrots, onions, garlic, 2 cups broth, tomato paste, Worcestershire, thyme and bay leaf.  Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 18 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure. Stir the remaining broth and remaining flour in a small cup until smooth.  Select the Saute setting.  Stir the flour mixture and the peas into the Instant Pot®.  Cook, uncovered, for 1 minute or until the mixture boils and thickens.  Season to taste.
Step 1

Season the beef with salt and pepper.  Coat the beef with 2 tablespoons flour.  On a 6-quart Instant Pot®, select the Saute setting.  Heat the oil in the Instant Pot®.  Add the beef in batches and cook until well browned, stirring occasionally.  Press Cancel.

Step 2

Stir in the potatoes, carrots, onions, garlic, 2 cups broth, tomato paste, Worcestershire, thyme and bay leaf.  Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 18 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.

Step 3

Stir the remaining broth and remaining flour in a small cup until smooth.  Select the Saute setting.  Stir the flour mixture and the peas into the Instant Pot®.  Cook, uncovered, for 1 minute or until the mixture boils and thickens.  Season to taste.

Recipe Tips

  • Recipe Note: Multi-cooker settings and features vary widely across different models and brands.  Refer to the manual for your cooker to learn which functions will produce the cooking methods (saute, pressure cook) needed for this recipe.

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Made With
Swanson® Beef Stock

Swanson® Beef Stock

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Swanson® Beef Broth

Swanson® Beef Broth

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