Craving a deeply satisfying, melt-in-your-mouth beef stew but short on time? Enter the magic of the Instant Pot! This recipe transforms beef tenderloin, earthy mushrooms, and a garden of fresh vegetables into a rich, savory meal in just 35 minutes. It’s the perfect one-pot wonder for busy weeknights when you need a comforting dinner on the table, fast. Get ready to fall in love with your new go-to stew!
Ingredients
• (Total Time: 35 MIN | Serves: 8)
• 2 lbs / 900g beef tenderloin, cut into bite-sized pieces
• 1 cup / 90g button mushrooms, chopped
• 1 cup / 100g cauliflower, chopped
• 1 cup / 90g broccoli, chopped
• 1 medium red onion, chopped
• 1 medium red bell pepper, chopped
• 2 garlic cloves, finely chopped
• 4 cups / 950ml beef stock
• Spices
• 1 tsp / 6g sea salt
• 1 tsp / 2g ground black pepper
• ¼ tsp / 0.5g dried sage, ground
• ¼ tsp / 0.5g dried marjoram, ground
Instructions
1. Directions
2. Pat the beef tenderloin dry with paper towels and cut into 1-inch bite-sized pieces. In a bowl, toss the beef with sea salt, black pepper, sage, and marjoram until evenly coated.
3. Place the seasoned beef into the Instant Pot’s inner pot. Layer the chopped mushrooms, cauliflower, broccoli, red onion, bell pepper, and garlic on top. Pour the beef stock over everything.
4. Secure the lid and set the steam release valve to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer to 25 minutes on High Pressure.
5. Once the cooking cycle is complete, carefully perform a quick pressure release by moving the valve to the ‘Venting’ position. Once the pin drops, safely open the lid.
6. Stir the contents of the pot, then transfer the beef and vegetables to a serving bowl. Garnish with fresh chives or green onions, if desired, and serve immediately.
Nutritional Information
• Per Serving: Calories 263 | Total Fat 10.8g | Net Carbs 3.3g | Protein 35.4g | Fiber 1.3g
Pro Tips
• For a deeper, richer flavor, use the ‘Sauté’ function on your Instant Pot to brown the seasoned beef in a little olive oil before adding the other and pressure cooking.
• If you prefer a thicker stew, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the pot on ‘Sauté’ mode after pressure cooking and simmer until thickened.
• Feel free to swap the vegetables based on what you have on hand. Carrots, celery, or green beans are excellent additions. Add heartier root vegetables with the beef and quicker-cooking ones after pressure cooking on ‘Sauté’ mode.
FAQ
Q: Can I use a different cut of beef for this Instant Pot stew
A: While this recipe uses beef tenderloin for its quick cooking time, you can absolutely substitute it. For a classic stew, use chuck roast, but you may need to increase the pressure cooking time by 5-10 minutes to ensure it becomes melt-in-your-mouth tender.
Q: How do I make the stew thicker
A: To get a thicker stew, make a simple cornstarch slurry. After pressure cooking, turn on the ‘Sauté’ function. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it into the stew, and let it simmer for a minute or two until it thickens.
Q: Is this Instant Pot beef stew recipe keto-friendly
A: Yes, with only 3.3g of net carbs per serving, this recipe is a great low-carb and keto-friendly option. It uses cauliflower and broccoli instead of high-carb potatoes, making it a perfect fit for a ketogenic diet.
Q: What other vegetables can I add to this stew
A: This recipe is very flexible. You can add heartier root vegetables like carrots or celery along with the beef before cooking. For quicker-cooking vegetables like green beans or peas, stir them in after pressure cooking while the pot is on ‘Sauté’ mode.
