Ok, so today I’m making delicious beef stew with vegetables and because I’m low on time I’m using my amazing Instant Pot! It only cooks for 22 minutes and the beef is so soft and delish! The best stew I’ve ever had and so quick and easy it makes dinner a breeze! Of course I want to make it a Healthyish recipe so I’m doubling the vegetables, using no salt canned diced tomatoes and using chicken bone broth instead of Chicken Stock. I make my own bone broth using a chicken carcass water and herbs but you can also use pre-made chicken bone broth. The homemade bone broth is so nutritious and really tastes better than any chicken, beef or vegetable broth from the store.
So let’s get started! Get all your ingredients ready. Beef stew meat, red potatoes, carrots, celery, cabbage, onion, garlic, no salt canned diced tomatoes, dried onion flakes, garlic powder, Italian Seasoning, Olive Oil, salt and pepper. I think it makes it easier if everything is out on the counter so there’s no running back and forth to the fridge and pantry.
I love this recipe because it is so simple and easy to make with only a few steps. So start by browning the meat in the Instant Pot. Turn the Instant Pot on Saute and coat the stew meat with the garlic powder, onion flakes and salt and pepper. Now add olive oil to the Instant Pot and let it heat until it shimmers. It only takes a few seconds so be ready to add the meat. Saute on each side until it has a nice brown sear on it. It usually takes 3-4 minutes. Press Cancel on the Instant Pot to turn it off.
Add the onion flakes, Italian Seasoning, onion and bone broth to the Instant Pot. Close the lid on the Instant Pot and set it to High Pressure for 15 minutes making sure the pressure release on the top is closed. It will start to pressurize and then cook for 15 minutes.
While you are waiting for the meat to cook get ready to do some chopping! Grab your vegetables a cutting board and your favorite chopping knife I recently bought this Victorinox Fibrox Pro knife off of Amazon and I really love it! Cut the potatoes into small chunks. Peel the carrots and chop them into small pieces and slice the celery the same way. I only use a 1/4 head of cabbage for this recipe so you can just quarter the head of cabbage and use the rest for another time. Take the onion and cut into quarters as well. You can get creative with the vegetables really any root vegetables are good in this recipe so feel free to use what you have on hand.
When the 15 minutes on the Instant Pot is done release pressure valve on the top of the lid and wait till the small silver ball drops, this means the pressure is low enough to open the lid.
Mmmm it smells delicious already! Now that all the hard work is done all we need to do is toss the chopped vegetables in the Instant Pot, add the peas, and no salt diced canned tomatoes. I love the color contrast in the vegetables. My mom taught me that the more colorful your food is healthier it is, so mix it up and add any variety of vegetables that add color into your diet!
Close the lid on the Instant Pot and set it to High Pressure for 7 minutes making sure the pressure release on the top is closed. It will start to pressurize and then cook for 7 minutes.
The vegetables cook so quick and just like that its done! I barely had time to clean up my mess in the kitchen! The stew is so hearty and healthy you’re going to love it! When the 7 minutes on the Instant Pot is done release pressure valve on the top of the lid and wait till the small silver ball drops, this means the pressure is low enough to open the lid.
Serve right away with a whole wheat dinner role or just ala carte. It filling and so good your whole family will love it! And best of all its easy and fast so you have more time to enjoy the things you love. Hope you enjoy this as much as I do!
Here is the full recipe:
Instant Pot Beef Stew and Vegetables
Ingredients-
1 LB Beef Stew Meat
4 Medium Red Potatoes
3 Carrots
3 Celery Stocks
1/4 Head of Cabbage
1 Onion
1 Cup Frozen Peas
1/4 Cup and 1 Tablespoon Dried Onion Flakes
1 Tablespoon Italian Seasoning
Salt and Pepper to taste
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Directions:
1. Turn the Instant Pot on Saute and coat the stew meat with the garlic powder, 1 teaspoon of onion flakes and salt and pepper. Now add olive oil to the Instant Pot and let it heat until it shimmers. It only takes a few seconds so be ready to add the meat. Saute on each side until it has a nice brown sear on it or 3-4 minutes. Press Cancel on the Instant Pot to turn it off.
2. Take the onion and cut into quarters and add it to the Instant Pot.
3. Add the bone broth, Italian Seasoning, dried onion flakes and a little salt and pepper.
4. Close the lid on the Instant Pot and set it to High Pressure for 15 minutes making sure the pressure release on the top is closed. It will start to pressurize and then cook for 15 minutes.
5. Cut the potatoes into small chunks.
6. Peel the carrots and chop them into small pieces.
7. Slice the celery into small pieces.
8. Quarter the head of cabbage and set aside 1/4 to add to the stew.
10. When the 15 minutes on the Instant Pot is done release pressure valve on the top of the lid and wait till the small silver ball drops, this means the pressure is low enough to open the lid.
11. Add the peas, no salt diced canned tomatoes and little salt and pepper.
12. Close the lid on the Instant Pot and set it to High Pressure for 7 minutes making sure the pressure release on the top is closed. It will start to pressurize and then cook for 7 minutes.
13. When the 10 minutes on the Instant Pot is done release pressure valve on the top of the lid and wait till the small silver ball drops, this means the pressure is low enough to open the lid.
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