Instant Pot Italian Beef Stew Recipe

Instant pot Italian beef stew recipe. This is a hearty and satisfying beef stew recipe that can be made in less than an hour and is great for the whole family. This Italian beef stew recipe will impress your friends with its rich flavors, hearty consistency, and taste that screams autumn.

Does cooking in an instant pot save time?

Instant Pot is a popular kitchen appliance that claims to save time by cooking food quickly. The question is whether it saves time.

Cooking in an instant pot takes less than 10 minutes, and the cooking time is usually determined by the amount of liquid in the recipe. In comparison, stovetop cooking takes about 30 minutes.

However, you have to wait for the pot to come up to pressure before you can start cooking on it, which may take up to 20 minutes. So while an instant pot may save some time when you are preparing a simple recipe with minimal ingredients, it will take more time than stovetop cooking if you need to prepare something more complex or with more ingredients.

What You’ll Need to Make This Delicious Italian Beef Stew Recipe

This recipe is easy to make, but you’ll need some time to cook and prepare the ingredients.

The ingredients are:

-2 pounds of beef stew meat, cut into 1-inch pieces

-1 tablespoon olive oil

-1/2 cup, chopped onion

-4 teaspoons minced garlic

-16 oz tomato paste

-4 red potatoes, cubed

-3 cups beef broth

-1/2 cup balsamic vinegar

Are there any leftovers from the beef stew?

It is not uncommon that after a big family dinner, there are leftovers from the beef stew. In this case, you can make a delicious beef stew casserole and reheat it in the oven for a few minutes. This dish will be delicious with some bread and salad.

If there are no leftovers from beef stew, you can make a simple pot of soup with the leftover vegetables and use some packaged broth to flavor it.

Instant Pot Italian Beef Stew Recipe

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Ingredients

• 2 pounds (960 g) stewing beef, cubed
• 1 tablespoon olive oil
• 1/2 cup chopped yellow onion
• 4 red potatoes, peeled and cubed
• 4 teaspoons mimced garlic
• 16 oz (480 ml) can tomato paste
• 3 carrots, peeled and chunked
• 3 cups (750 ml) beef broth
• 1/2 cup (125 ml) balsamic vinegar
• fresh thyme sprigs

Method