Winter Instant Pot Beef Stew

By Tanya

6 Person

45 Minutes

241 Calories

There’s nothing like a good hearty soup or stew during chilly fall and winter nights, am I right? My family loves a warm, hearty soup that has made its way to the top of our other favorite Crockpot Recipes! It’s so easy to put together, it’s perfect for busy weeknight meals, and you’ll have your family going to bed with full bellies.

Ingredients

1/2 tsp. Dried rosemary
1/2 tsp. Ground black pepper
1 tsp. Salt
1 tsp. Beef Base
1 tbsp. Tomato paste
1 tbsp. Worcestershire sauce
3 cups Beef broth
2 cloves Garlic minced
2 Carrots cut into 1-inch chunks
1 Onion cut into 1-inch chunks
1 1/2 cups Mushrooms, sliced
4 Potatoes, cubed
1 pound Stew meat or beef chuck cut into 1-inch cubes
2 tbsp. Butter

Method

01

Turn on your Instant Pot and select Saute function.
02

Melt butter and cook beef until browned on all sides, about 5 minutes. Turn off Saute function.
03

Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth.
04

Stir in Worcestershire sauce, tomato paste, beef base, salt, pepper, and rosemary. Close and lock the lid.
05

Select Meat/Stew function and set a timer for 35 minutes. Allow 10 to 15 minutes for the pressure to build.
06

Release pressure using the natural release method. You can quick release after 10 minutes.