Instant Pot Balsamic Beef Stew

Few things I love more than a hearty beef stew! It is basically the perfect meal with beef, carrots and potatoes all cooked in some nourishing broth.

I decided to vary from the classic flavors and add some balsamic to the dish to add some depth of richness in the flavor. Balsamic and beef are a wonderful flavor combination in general and one of my personal favorites.

This recipe is designed for the instant pot and the wonderful thing about that is it only takes 30 minutes to cook. How amazing is that?!

If you don’t have an instant pot I would highly recommend looking in to buying one. I honestly don’t say that about many kitchen appliances but this one is worth every single penny. They go on sale ALL the time on Amazon. I have THIS one. I can’t even tell you how much I use this kitchen appliance. It can cook just about anything in about half the time or possibly even more. I think we can all agree that life is busy and saving time on meals is always a win.

This dish is great for the upcoming fall and winter season. It can feed a crowd or you can make a batch to have as some meal prep for the week.

Enjoy!

Instant Pot Balsamic Beef Stew
Serves 6
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Prep Time
15 min
Cook Time
30 min
Total Time
50 min
Prep Time
15 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 2lbs beef stew meat (cubed)
  2. 4-5 Tbsp olive oil (see notes)
  3. 5 carrots, sliced ½ inch thick
  4. 2 celery stalks, chopped
  5. 1 white onion, chopped
  6. 4 garlic cloves, chopped
  7. 1 Tbsp fresh rosemary, chopped
  8. 1 Tbsp fresh oregano, chopped
  9. ½ tsp black pepper
  10. 1.5 tsp sea salt
  11. 2/3 cup balsamic vinegar
  12. 1.5 cups beef broth or bone broth
  13. 1 ¼ lbs red potatoes, quartered
Instructions
  1. 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.
  2. Add more olive oil to the pot if necessary and then add the carrots, celery, onion, and garlic and sauté for about 2 minutes.
  3. Add the rosemary, oregano, pepper and salt and sauté for another minute.
  4. Add the beef stew back to the instant pot and mix with the vegetables and then add the balsamic vinegar and broth and mix.
  5. Add the potatoes on top and then seal the lid on the instant pot and turn off the sauté function.
  6. Press the manual button and set the timer for 30 minutes on high pressure.
  7. 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
  1. 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.
Jessi's Kitchen http://jessiskitchen.com/

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