Instant Pot Beef Stew
MAKES 4 TO 6 SERVINGS
450 g stewing beef, cut in ¾-inch cubes 1 tsp salt, divided ½ tsp pepper 3 tbsp all-purpose flour 2 tbsp canola oil, divided 1 onion, diced 3 tbsp tomato paste 1¾ cups sodium-reduced beef broth 4 carrots, cut in 1-inch chunks 2 yellow-fleshed potatoes, cut in 1-inch chunks 4 tsp Worcestershire sauce 1 bay leaf ½ tsp dried thyme 1½ cups frozen peas
Pat beef dry; place in bowl. Sprinkle with ½ tsp of the salt and pepper; toss to coat. Add flour, tossing to coat.
Press Sauté and set to More on 6- to 8-quart Instant Pot. Add 1 tbsp of the oil to pot. Brown half of the beef, stirring, for 3 minutes; transfer to bowl. Add remaining 1 tbsp oil to pot; repeat with remaining beef.
Add onion; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in tomato paste and remaining ½ tsp salt; cook, stirring frequently, for 1 minute. Add broth, stirring and scraping up browned bits.
Return beef and any juices to pot. Add carrots, potatoes, Worcestershire sauce, bay leaf and thyme. Lock lid; close Pressure Release Valve. Press Manual Pressure Cook; set to high for 15 minutes (takes about 10 minutes to come to pressure). When cooking finishes, press Cancel; open Pressure Release Valve to release steam.
Open lid. Discard bay leaf; stir in peas.
For the best user experience, consult your appliance manual to understand your model’s functions.
PER EACH OF 6 SERVINGS about 285 cal, 21 g pro, 9 g total fat (2 g sat. fat), 33 g carb (5 g dietary fibre, 7 g sugar), 47 mg chol, 779 mg sodium, 613 mg potassium. % RDI: 10% calcium, 28% iron, 78% vit A, 24% vit C, 19% folate.