Instant Pot Beef And Veg Stew Recipes

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INSTANT POT GROUND BEEF AND VEGETABLE STEW



Instant Pot Ground Beef and Vegetable Stew image

Instant Pot Ground Beef and Vegetable Stew is classic comfort food! It's thick and hearty, making it a family favorite dinner.

Provided by Camille Beckstrand

Categories     Main Course

Time 53m

Number Of Ingredients 12

1 pound ground beef
1 onion (diced)
2 celery stalks (sliced)
salt and pepper (to taste)
4 large carrots (thickly sliced)
5 potatoes (cut into large cubes)
1 packet dry onion soup mix
2 cups beef broth
8 ounces canned tomato sauce
14 ounces canned diced tomatoes (undrained)
10 ounces canned cream of mushroom soup
10 ounces frozen mixed vegetables

Steps:

  • Press SAUTE button. Once heated up, add in ground beef, onion, and celery. Cook until beef is no longer pink and onion is translucent. Season with salt and pepper as desired.
  • Press CANCEL button so that it stops cooking the beef.
  • Add in the potatoes and carrots sprinkle the onion soup mix on top.
  • Pour the beef broth, tomato sauce, and diced tomatoes on top of the potatoes and carrots. Gently mix together.
  • Place the lid on top of the Instant pot. Move the valve to SEALING (not venting).
  • Press the MANUAL button and set timer for 8 minutes.
  • When the timer is done, allow the Instant Pot to do a natural release for at least 15 minutes (you can go longer if desired).
  • Move the valve to VENTING and release remaining pressure.
  • Remove the lid and mix in the cream of mushroom soup and frozen mixed vegetables. Let the stew sit for 3-5 minutes so that the vegetables can cook.
  • Dish into bowls and serve!

Nutrition Facts : Calories 369 kcal, Carbohydrate 55 g, Protein 27 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 49 mg, Sodium 1573 mg, Fiber 9 g, Sugar 8 g, ServingSize 1 serving

INSTANT POT® BEST BEEF STEW



Instant Pot® Best Beef Stew image

This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot® for a simple midweek dinner.

Provided by Fioa

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h25m

Yield 4

Number Of Ingredients 13

1 tablespoon butter
1 pound beef chuck, cut into 1-inch cubes
4 Yukon Gold potatoes, cubed
1 ½ cups mushrooms, halved
1 onion, cut into 6 wedges
2 carrots, cut into 1/2-inch thick slices
2 cloves garlic, minced
3 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried rosemary

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
  • Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 351.7 calories, Carbohydrate 32.2 g, Cholesterol 59.1 mg, Fat 16.4 g, Fiber 4 g, Protein 20 g, SaturatedFat 7.2 g, Sodium 1320.5 mg, Sugar 4.6 g

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