Easy. Delicious. Inexpensive. When asked, “what’s for dinner?” This is your answer!
This is my go-to recipe when it’s only going to be me and hubby for dinner. It makes left-overs which he’ll gladly eat for lunch over the next couple of days. It’s delicious. And I don’t have to do a lot of work to make a delicious dinner for my hubby!
Do you have an Instant Pot? Are you in love with it like I am? I think the thing I love most is the tenderness of the meat after cooking. Have you ever made a roast or stew on the stove? Hours of cooking and delicious aromas only to be disappointed in the tough meat! None of that EVER with the Instant Pot, I promise!
Instant Pot Stew
Instant Pot Stew
Fork-tender meat, veggies and a rich sauce
Ingredients
- 3 lb stew meat pre-cut
- 1 tbsp olive oil
- 4 cloves garlic finely chopped
- 2 shallots finely minced
- 2 cups beef broth
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp rosemary finely chopped
- 1/2 tsp thyme leaves
- 1-2 bay leaves
- 2 tbsp balsamic vinegar
- 5 Russet potatoes peeled and cut into quarters
- 20 mini carrots cut in half lengthwise
- salt & pepper season to taste
Instructions
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Press Saute button and click adjust button to go to Saute More
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Allow Instant Pot to get really hot
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Pat meat dry with a paper towel
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Season with salt and pepper
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Add olive oil to hot pan
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Brown meat on all sides. Remove heat to plate. Cover with foil.
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Reduce heat to medium
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Saute shallots
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Add garlic and saute 1 minute
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Deglaze bottom of pot with a wooden spoon.
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Add broth and spices
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Add meat back in and all juices from plate
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Close lid and make sure pressure knob is set to close
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Cook 45 minutes
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Allow to Natural Release for 5 minutes then Quick Release
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Remove meat to plate and cover with foil
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Add veggies to liquid in pot
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Cook on High Pressure for 8 minutes
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Quick Release
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Adjust seasonings
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Enjoy!
