Instant Pressure Cooker Stew

16 70 425
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 8
Instant Pressure Cooker Stew
Health Rating

Ingredients


1 1/3 kg Beef, stewing beef (or chuck roast)
1 tsp Salt
1 tsp Black pepper
30 ml Rice flour, white (about 2 tbsp)
2 tbsp Ghee
1/2 medium White onion (diced)
2 clove(s) Garlic (minced)
2 tbsp Tomato paste, canned
3/4 cup Red wine (Zinfandel, Merlot, Cabernet Sauvignon)
3 cup Beef broth (stock)
3 medium Carrots (peeled and cut into chunks)
3 parsnip(s) Parsnip (peeled and cut into chunks)
3 medium stalk(s) Celery (cut into chunks)
681 gm Yukon Gold potato (or red potatoes, cut into chunks)
3 sprig Thyme, fresh
1/4 cup Parsley, fresh (chopped)

Instructions


Combine the beef, salt, pepper, and rice flour; toss to dust the beef evenly.

Plug in your Instant Pot and press the “Sauté” button. Add the ghee and warm until melted and shimmering, about 3 minutes. Add 1/3 of the beef and sauté until browned, about 6 minutes, then remove the beef and add another 1/3 of the beef. Continue until the rest of the beef has cooked, about 20 minutes total; set the beef aside.

Add the onion and sauté until softened, about 4 minutes, then add the garlic and tomato paste. Sauté until aromatic, about 30 seconds, then add the wine and broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Add the beef (and any accumulated juices), carrots, parsnips, celery, potatoes, and thyme.

Cover and set the Instant Pot to “Meat/Stew” (high pressure) for 20 minutes. Once the Instant Pot finishes, wait until it depressurizes, about 15 minutes. You’ll know it’s ready when you can remove the lid easily.

Gently remove the solid ingredients from the pot (the carrots and parsnips will be very tender) and set aside. Set the Instant Pot to “Sauté” again and simmer the sauce until reduced by half, about 10 minutes. Taste and add salt or pepper if needed. Return the solid ingredients to the pot, stir in the chopped parsley, then serve.

Nutrition Facts

Per Portion

Calories 425
Calories from fat 133
Calories from saturated fat 60
Total Fat 14.8 g
Saturated Fat 6.7 g
Trans Fat 1.1 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 6.6 g
Cholesterol 100 mg
Sodium 773 mg
Potassium 1287 mg
Total Carbohydrate 28.3 g
Dietary Fiber 3.8 g
Sugars 4.5 g
Protein 41 g

Dietary servings

Per Portion


Meat 2.3
Vegetables 2.4

Energy sources


Pygal4%388.9935988954934591.2966915335072727%445.496813975485130.0252968695842231%397.6926266092057237.111257537691238%310.80949861437125138.0604933600240527%31%38%AlcoholCarbohydratesFatProtein
Recipe from:
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