We finally got a bit of cold air down here in South Florida which means it’s the perfect time to bust out my Instant Pot to make our favorite Beef Stew. This recipe was inspired by Brittany from @InstatLoss’s Beef Stew. I made a few teaks based on our tastebuds and the fact that I just wanted to throw everything in after browning the meat to be done with it!
Ingredients Needed (serves 4):
- 2 tbsp EVOO (extra virgin olive oil)
- 1 lb beef stew meat
- 2 tsp black pepper
- 1 large onion
- 8 cloves of garlic, minced
- 2 cups beef broth
- 2 tbsp soy sauce, low sodium
- 2 tbsp fresh parsley (1 tbsp dried)
- 1 tbsp thyme (dried or fresh)
- 1 tsp rosemary
- 1 large potato, cubed
- 1 large sweet potato, cubed (I love to use the purple ones for color)
- 2 cups carrots, diced
- 2 cups celery, diced
- 1 tsp salt
- 1 tsp garlic powder
Directions:
- Preheat your Instant Pot using the SAUTE function and pour in oil.
- Sprinkle your beef with the black pepper. Then once your display says hot add the meat, browning on all sides. This will take about 7-8 minutes.
- Once the meat is browned throw everything else into the pot, give it a stir.
- Place the lid on the pot and make sure the vent valve is in the sealing position.
- Using the display panel press. the CANCEL button and then select MEAT/STEW button. Set time to 35 minutes.
- When the pot beeps to let you know it is done with the cook time, switch the vent value to venting position and hit the quick release. This steam can be extremely hot so stay clear until it completely stops the venting process.
- Once venting is completed, open the pot and serve!