Instant Pot Beef Stew

Ingredients

1.5 lbs Beef Stew Meat​
1 tsp Salt
1 tsp Black Pepper
2 tbs All Purpose Flour
2 tbs Salted Butter
2 cups Low Sodium Beef Broth
1 tbs Worcestershire Sauce
1 tbs Low Sodium Soy Sauce
​1/2 tsp Brown Sugar
2 tsp Garlic Powder
2 tbs Tomato Paste
1 tsp Dried Rosemary
1 tsp Dried Thyme
1/2 Red Onion
1 medium (3/4 lb) Russet Potato
16 oz Baby Carrots

Total Time - 1 hour 15 minutes

Prep Time: 15 min
Sauté Time: 10 min
Pressure Cook Time: 35 min
​Pressure Realease Time: 15 min

Number of Servings

5

Nutrition Info (approx.)

Per Serving
Calories - 374
Carbs (g) -  30.4
Fat (g) - 11.8
​Protein (g) - 34.5

Directions

1). Place the stew meat in a bowl and season lightly with salt and pepper. Then add flour and stir to coat evenly.
2). Place the butter in the Instant Pot and turn on the sauté function. Once butter is melted, add the stew meat. Cook until browned on all sides.
3). Pour in the beef broth and stir to dissolve the browned bits from the bottom of the pot. Once dissolved, add the Worcestershire sauce, soy sauce, brown sugar, garlic powder, tomato paste, rosemary, and thyme.
4). Wash and dice the onion and potato into 1/2" pieces. 5). Add the onions, potato, and carrots, to the Instant Pot, and give the whole pot a good stir.
6). Close the lid on the Instant Pot and the steam valve. Pressure cook on high for 35-minutes of high pressure. After 35 minutes of high pressure, allow the Instant Pot to naturally cool and release pressure.
7). Once the pressure has released, open the steam valve then carefully open the lid. Give the stew a good stir, then serve up 1/5 of the pot and enjoy slowly and mindfully until 80% full!