Pressure Cooker Beef Stew Recipe

Name: Pressure Cooker Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup flour; 1/2 teaspoon salt; 1/4 teaspoon dry mustard; 1 lb lean beef, cubed; 1 1/2 teaspoons olive oil; 1/2 cup beef broth; 1/2 cup chopped onion; 2 tablespoons minced garlic; 2 cups diced potatoes; 1/2 cup chopped carrot; 1 (14 ounce) can tomatoes, undrained; 2 tablespoons tomato paste; 2 tablespoons balsamic vinegar; 1 tablespoon brown sugar; 1 1/2 teaspoons thyme; 2 bay leaves; salt and pepper

Servings: persons

1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 lb lean beef, cubed
1 1/2 teaspoons olive oil
1/2 cup beef broth
1/2 cup chopped onion
2 tablespoons minced garlic
2 cups diced potatoes
1/2 cup chopped carrot
1 (14 ounce) can tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 1/2 teaspoons thyme
2 bay leaves
salt and pepper

1
Mix flour, salt, and dry mustard in a bag.
2
Add beef and shake to coat.
3
Heat oil in pressure cooker; brown beef pieces.
4
Add broth; bring to a boil.
5
Add all remaining ingredients.
6
Lock the pressure cooker lid in place and bring to high pressure over high heat.
7
Cook for 12 minutes.
8
Release the pressure, remove bay leaves before serving.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup flour, 1/2 teaspoon salt, 1/4 teaspoon dry mustard, 1 lb lean beef, cubed, and more.

Yes, Pressure Cooker Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure Cooker Beef Stew

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