Looking for a quick and easy meal to warm you up this Fall season? This Healthy Instant Pot® Beef Stew is the perfect edition to any Sunday Night Football!
This post is sponsored by Stauffers of Kissel Hill. I am so thankful and happy to work with local businesses that I love, use and believe in. They pride themselves on quality ingredients and local connections, which is something Passport Flavor stands for. Thank you for your support for Passport Flavor and Stauffers of Kissel Hill!
My Instant Pot® Redemption
If you have been following along since the beginning, you have probably seen my little rant about the Instant Pot®. When I first got mine, I kept getting the “burn” signal, and wasn’t very happy with my purchase. In fact, I almost returned it because back then, my Instant Pot® was $140! Fast forward to the last six months where I have found my Instant Pot® Redemption! I’ve been formulating and testing some tasty “dump” meals, and I’m super pleased with the results. This Healthy Instant Pot® Beef Stew is one of them! And guess what? I have yet to get the “burn” notice!
“F” is for Flavor
One of my favorite parts about the Instant Pot® is that it entraps tons of flavor! Flavorful juices are extracted from each and every spice or ingredient that you add to the pot. This creates a powerful aroma when you open the lid, and a memorable flavor when it touches your tongue. I’m always amazed at how much better my soups and recipes taste in the Instant Pot®! You get similar results with a Crock-pot, but the food is done in 1/3 of the time!
Lemme Upgrade Ya
When I first got my Instant Pot®, we were on a plant-based diet. I decided to make an Instant Pot® Portobello Stew to curb my warm, meaty cravings. This recipe uses the backbone of the original IP stew. However, it is a total upgrade with the chuck roast! I love plant-based recipes and substituting mushrooms for meat, but there is something about a beef stew that can’t be replaced. We usually limit the amount of red me that we eat, but this recipe is definitely a cool-weather go-to.
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Healthy Instant Pot Beef Stew
Equipment
- Pressure cooker
Ingredients
- 1 Tbs grapeseed oil
- 2 Tbs low sodium soy sauce
- 2 small onions chopped
- 1 1/2 lbs chuck roast cubed into 1-2 inch pieces
- 2 cups vegetable broth
- 2 Tbs red wine vinegar or 1/2 cup red wine
- 8 oz mushrooms quartered
- 3 carrots coined thick
- 2 celery stalks coined
- 4 medium potatoes cubed small
- 3 Tbs arrowroot powder
Instructions
- Turn the Instant Pot to "Saute" for 10 minutes and let heat for 2 minutes
- When heated, spray/coat the pot with the oil and add the onions and beef cubes
- Brown the beef cubes for 5 minutes, stirring occasionally to brown all sides
- Cancel the "Saute". Add the rest of the vegetables and liquids to the pot, stir to combine. Do not add the arrowroot powder
- Put the lid on and seal the IP
- Turn the IP to Manual Pressure Cook on High for 10 minutes
- When the timer is done, allow the clock to count up/Natural Release for 10 minutes, then Quick Release the rest of the way
- Remove two cups of broth from the stew and mix with arrowroot powder in a small bowl to make a slurry. Add slurry to the pot and mix well to thicken
- Serve immediately, or refrigerate up to 1 week
Nutrition
All images and text ©Alexis Stambaugh for Passport Flavor
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!