Argentinian Instant Pot Beef Stew
335kcal
Ingredients
- 2 lbs. beef chuck roast, cut into 1-inch cubes
- 2 tbsp. olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp. tomato paste
- 2 cups beef broth
- 2 medium potatoes, peeled and cut into 1-inch pieces
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 cup frozen peas
- 2 tbls. fresh parsley, chopped
Equipment
- Instant Pot (6-quart or larger)
- Cutting board and Chef's knife
- Measuring cups and spoons
- wooden spoon
- Tongs
- Ladle
Method
- Set the Instant Pot to sauté mode and heat the olive oil. Once hot, add the beef and sear for 3-4 minutes on each side until browned. Remove the beef from the Instant Pot and set aside.
- Add the onion and garlic to the Instant Pot and sauté for 2-3 minutes until softened.
- Add the cumin, smoked paprika, oregano, salt, and pepper to the Instant Pot and sauté for 1-2 minutes until fragrant.
- Stir in the tomato paste and beef broth, making sure to scrape up any browned bits from the bottom of the pot.
- Add the potatoes, carrots, and red bell pepper to the Instant Pot.
- Return the beef to the Instant Pot, making sure it is submerged in the liquid.
- Close the Instant Pot and set it to manual high pressure for 25 minutes.
- Once the cooking time is complete, allow the pressure to naturally release for 10 minutes before manually releasing any remaining pressure.
- Stir in the frozen peas and fresh parsley, and let the stew sit for 5-10 minutes before serving.
Nutrition
Serving1servingCalories335kcalCarbohydrates20gProtein26gFat16gSaturated Fat5gCholesterol77mgSodium557mgPotassium901mgFiber4gSugar5g