Ingredients
Scale
- 1.5 lbs beef chuck roast (cut into 1-inch cubes)
- 3 medium carrots (peeled and chopped)
- 2 medium Yukon gold potatoes (cubed)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 4 cups low-sodium beef broth
- 1 tbsp tomato paste
- 2 bay leaves
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Set the Instant Pot to sauté mode. Heat olive oil and add diced onions and minced garlic; sauté until softened.
- Add cubed beef, season with salt and pepper, and brown on all sides for about five minutes.
- Stir in carrots, potatoes, tomato paste, bay leaves, and pour in beef broth until ingredients are just covered.
- Seal the lid and cook on high pressure for 35 minutes. Allow natural pressure release for ten minutes before venting.
- For a thicker stew, mix cornstarch with water and stir into the pot while on sauté mode until desired consistency is reached.
- Serve warm, garnished with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups/300g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg