Description
A hearty beef and vegetable stew made easy in the Instant Pot.
Ingredients
Scale
- 1/2 tablespoon olive oil
- 1/2 medium onion (chopped)
- 1 pound extra lean ground beef
- 4 cloves garlic (minced)
- 1 (14 fluid ounce) can tomato sauce
- 1 (28 fluid ounce) can fire-roasted diced tomatoes (with juices)
- 4 cups beef broth
- 1 teaspoon paprika
- 1 dash Italian seasoning
- 2 cups green cabbage (chopped)
- 2 medium carrots (peeled & sliced)
- 2 large Russet potatoes (peeled & diced)
- Salt & pepper (to taste)
Instructions
- Add the oil and onion to your Instant Pot and press the “sauté” button. Cook for 3-4 minutes.
- Stir in the garlic and ground beef. Continue sautéing, stirring occasionally, until the beef is browned (about 5 minutes). If there’s a lot of excess fat, spoon it out (I didn’t find it necessary).
- Add the remaining ingredients (except for salt & pepper) to your Instant Pot.
- Close the lid, make sure the valve is on “sealing”, and set the timer to cook on high pressure for 8 minutes. The IP will be quite full, so it’ll take about 15 minutes for it to get up to pressure.
- Once the countdown has finished, do a quick pressure release.
- Season with salt & pepper as needed and serve.
Notes
- Feel free to add other vegetables like peas or corn for extra nutrition.
- For a thicker stew, you can mash some of the potatoes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg