Instant Pot Beef Stew


A great weeknight dinner that comes together super fast! Note: this does take a few minutes to come up to pressure because of the amount of ingredients so plan accordingly!

Ingredients:

3 cups dice Carrots

2 cups dice Celery

4 cups peeled and diced Russet Potato

1 ½ cups diced Onion

3 teaspoons minced Garlic

4 ½ teaspoons Worcestershire sauce

1 teaspoon Thyme, Dried

1 teaspoon Basil, Dried

1 whole Bay Leaf

½ teaspoons Black Pepper

2 pounds Stew Beef

14 ½ ounces Fire Roasted Diced Tomatoes, Canned

14 fluid ounces Beef Broth

⅛ teaspoons Salt

Instructions:

You can sauté the meat in the pot before hand by pushing the sauté button and waiting until it says hot but it’s not completely necessary

Place all ingredients into inner pot.

Lock cover into place and seal steam nozzle.

Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.

Release pressure. (In the video I say wait 10 minutes, but it really didn’t need it!)

Remove bay leaf.

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