I like to use chuck roast for this recipe. I trim it up and cut it into bite-size pieces. You can also purchase pre-cut stew meat. It might be chuck roast or it might be a hodge podge of pieces and ends from different cuts. Read here on why stew meat may not be the best choice for your stew.
Peel the carrots so that the beautiful orange color bursts through. It makes the whole dish look more aesthetically pleasing.
Don’t add the oil to the instant pot until the pot is hot. Don’t add the beef until the oil is hot.
When browning the beef work in batches and don’t crowd the instant pot.
If the beef and the vegetables are not tender when you finish cooking then simply lock the lid and cook for 3-4 more minutes followed by a quick release.
Only let the pot naturally release pressure for 10 minutes as going too long may cause the carrots and potatoes to be too soft.
Each instant pot cooks slightly different and you may know enough about yours to increase or decrease certain times
Store leftovers in an airtight container in the fridge for up 3 days. Reheat in the microwave at a reduced power.
Nutrition
Calories: 741kcal | Carbohydrates: 38g | Protein: 59g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 196mg | Sodium: 566mg | Potassium: 2014mg | Fiber: 6g | Sugar: 7g | Vitamin A: 10689IU | Vitamin C: 37mg | Calcium: 115mg | Iron: 8mg
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