Put olive oil in Instant Pot, set to Sauté. When hot, add and brown the beef stew meat thoroughly on all sides. Stir minimally to get a good sear and lots of tasty bits on the bottom of the instant pot.
While that browns, chop the carrots into small bite size pieces, then skin the potatoes and also portion into small cubes/pieces. Chop the onion as well.
After the meat is browned add the beef broth and deglaze to get all the tasty bits off the bottom (and stop the Instant Pot from giving you a burned warning).
Add the rest of the ingredients, except corn starch and water.
Seal the Instant Pot (lid and steam valve), and cook on High Pressure for 35 minutes. Let naturally cool for 10 minutes before releasing steam.
Add corn starch and water to a small dish or cup, and stir to create a slurry. Add to stew to thicken.
Stew will be VERY hot. Serve with dinner rolls and/or whole wheat rolls.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (338g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 181 (48%)|
|Amt Per Serving||% DV|
|Total Fat 20.2g||27 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 74.8mg||23 %|
|Sodium 492.5mg||17 %|
|Potassium 877.4mg||23 %|
|Total Carbohydrate 24.6g||7 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 20.3g|
|Protein 23.6g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 377
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