Instant Pot® Beef Stew
Ingredients
- 4 pounds beef chuck, cubed ⓘ
- salt and ground black pepper to taste ⓘ
- 2 cups dry red wine, such as pinot noir ⓘ
- 4 cups water ⓘ
- 20 small red potatoes, chopped
- 2 (8 ounce) packages baby carrots, chopped ⓘ
- 4 parsnips, peeled and cubed ⓘ
- 1 large onion, chopped ⓘ
- 4 stalks celery, chopped ⓘ
- 5 cloves garlic ⓘ
- 1 (8 ounce) can tomato sauce ⓘ
- 1 (10.75 ounce) can beef soup with mushrooms ⓘ
- 1 (10.75 ounce) can condensed cream of mushroom soup ⓘ
- 3 tablespoons prepared horseradish ⓘ
- 3 tablespoons Worcestershire sauce ⓘ
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add beef in batches, season with salt and pepper, and cook until browned on all sides, 3 to 5 minutes per batch. Remove browned meat from pot. Add wine to deglaze the bottom of the pan, scraping up all browned bits. Pour in water and mix with wine.
- Add browned beef, potatoes, carrots, parsnips, onion, celery, and garlic to the pot. Pour in tomato sauce, beef soup, and cream of mushroom soup; mix well. Season with horseradish and Worcestershire sauce. Close and lock the lid. Select high pressure 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.
Nutrition & Diet Analysis (per serving)
374
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).