INSTANT POT BEEF STEW
This Instant Pot Beef Stew is packed with vegetables, red wine, and herbs. A delicious one-pot meal that can be ready in half the time of a traditional beef stew.
Servings: 6 people
- 4 slices thick bacon chopped
- 2 pounds beef stew meat may substitute venison
- 4 russet potatoes peeled and cut into one-inch cubes
- 4 carrots peeled and cut into one-inch pieces
- 1 medium onion chopped
- 2 tablespoons tomato paste
- 1 cup frozen green peas
- 1 cup red wine
- 2 cups beef stock
- 1 tablespoon garlic minced
- 1 teaspoon thyme
- 1 bay leaf
Season the beef well with salt and pepper.
Turn the Instant Pot on saute function. When it reads "hot" add the bacon and cook until crisp. Remove the bacon but leave the rendered fat in the Instant Pot,
Add the stew meat in batches and brown lightly. Do not overcrowd.
Add the potatoes, onions, carrots, garlic, tomato paste, bacon, and herbs to the pot. Cook for 2-3 minutes. Turn the Instant Pot off.
Add the meat to the vegetables along with the wine. Scrape the bits off the bottom of the Instant Pot.
Add the peas and beef stock. Stir to combine.
Lock the lid in place, close the pressure valve, and using the manual function, set the timer for 35 minutes.
Allow the pressure to release naturally.
Serving: 6servings | Calories: 519kcal | Carbohydrates: 39g | Protein: 43g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 483mg | Potassium: 1624mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7085IU | Vitamin C: 24mg | Calcium: 85mg | Iron: 6mg