| Prep Time | 10 minutes |
| Cook Time | 70 minutes |
| Servings |
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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
Ingredients
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Instructions
- In a small bowl combine the spices and rub them all over the beef chuck to coat all sides.
- Turn on Instant Pot to SAUTE mode and adjust to MORE (High) heat.
- 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).
- Add potatoes, onions, and carrots around the beef chuck. Pour beef broth over everything.
- Lock the lid into place and set the valve to seal. Select MANUAL or PRESSURE COOK mode on HIGH for 60 minutes.
- After 60 minutes, keep the valve sealed and let it naturally release the steam for 10 minutes.
- After 10 minutes, turn the valve from seal to vent position and wait for all the steam to escape before unlocking lid and opening.
- Remove the chuck from the Instant Pot.
- Using two forks, shred the beef chuck.
- Add the shredded beef back to the pot.
- 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