Instant Pot Shredded Beef Stew with Potatoes & Carrots

This recipe takes a little over an hour to cook but your Instant Pot is doing the hard work for you.

This stew is perfect for those days where you need something that’s healthy but also warm and comforting. It’s also sure to be a crowd-pleaser (meaning it’s perfect for serving to the whole family).

This recipe comes directly from the 28 Day Weight Loss Challenge. Join today and lose weight the healthy way with thousands of other moms.

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Shredded Beef Stew

This Instant Pot Shredded Beef Stew is perfect for those days where you need something that’s healthy but also warm and comforting.

Votes: 3
Rating: 2.33
You:

Rate this recipe!

Course

Main Dish

Prep Time

10 minutes

Cook Time

70 minutes

Servings

US ImperialMetric

Ingredients

• 2.5 pounds beef chuck
• 1 tbsp avocado oil
• 1 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1 pound red potatoes diced
• 4 large carrots chopped into large chunks
• 1 large yellow onion chopped
• 4 cups low-sodium beef broth
• 1 tbsp finely chopped fresh basil

Course Main Dish Prep Time 10 minutes Cook Time 70 minutes Servings US ImperialMetric Ingredients 2.5 pounds beef chuck 1 tbsp avocado oil 1 tsp salt 1 tsp onion powder 1 tsp garlic powder 1/2 tsp black pepper 1/2 tsp smoked paprika 1/2 tsp cumin 1 pound red potatoes diced 4 large carrots chopped into large chunks 1 large yellow onion chopped 4 cups low-sodium beef broth 1 tbsp finely chopped fresh basil

Votes: 3 Rating: 2.33 You: Rate this recipe!

Instructions

1. In a small bowl combine the spices and rub them all over the beef chuck to coat all sides.
2. Turn on Instant Pot to SAUTE mode and adjust to MORE (High) heat.
3. Add oil into the Instant Pot, wait about 30 seconds, then add in the beef chuck and sear each side until well-browned (about 3 minutes each side).
4. Add potatoes, onions, and carrots around the beef chuck. Pour beef broth over everything.
5. Lock the lid into place and set the valve to seal. Select MANUAL or PRESSURE COOK mode on HIGH for 60 minutes.
6. After 60 minutes, keep the valve sealed and let it naturally release the steam for 10 minutes.
7. After 10 minutes, turn the valve from seal to vent position and wait for all the steam to escape before unlocking lid and opening.
8. Remove the chuck from the Instant Pot.
9. Using two forks, shred the beef chuck.
10. Add the shredded beef back to the pot.
11. Serve stew in bowls and garnish with shredded fresh basil.

Recipe Notes

If your beef is frozen, add 20-30 minutes of cooking time. Skip the searing stage and just rub in the spices.

334 calories per serving

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