Description
Dinner just got a lot easier with this 30 minute instant pot balsamic beef stew. Stew beef, potatoes and carrots cooked in a flavorful balsamic broth.
Ingredients
Scale
- 2lbs beef stew meat (cubed)
- 4–5 Tbsp olive oil (see notes)
- 5 carrots, sliced ½ inch thick
- 2 celery stalks, chopped
- 1 white onion, chopped
- 4 garlic cloves, chopped
- 1 Tbsp fresh rosemary, chopped
- 1 Tbsp fresh oregano, chopped
- ½ tsp black pepper
- 1.5 tsp sea salt
- 2/3 cup balsamic vinegar
- 1.5 cups beef broth or bone broth
- 1 ¼ lbs red potatoes, quartered
Instructions
- Press the sauté button on the instant pot and heat the oil. Pat the beef stew dry with a paper towel and sear the meat on both sides for about 30 seconds and remove from the pot. You will have to do this in batches.
- Add more olive oil to the pot if necessary and then add the carrots, celery, onion, and garlic and sauté for about 2 minutes.
- Then the rosemary, oregano, pepper and salt and sauté for another minute.
- After that add the beef stew back to the instant pot and mix with the vegetables and then add the balsamic vinegar and broth and mix.
- Lastly, place the potatoes on top and then seal the lid on the instant pot and turn off the sauté function.
- Press the manual button and set the timer for 30 minutes on high pressure.
- Let the stew manually release for a few minutes and then vent. If you are not in a hurry you can let it vent on its own.
Notes
- As you sear the batches of beef you may need to add more oil if the bottom of the pot begins to dry up. Add more oil as needed.
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