Ingredients
Scale
- 2 pounds beef chuck roast, cut into bite-sized pieces
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Set your Instant Pot to sauté mode. Add olive oil and heat. Sauté onions and garlic until translucent.
- Add beef chunks seasoned with salt and pepper, browning on all sides for about five minutes.
- Stir in the beef broth, carrots, potatoes, thyme, rosemary, and any additional seasoning.
- Seal the lid and set to high pressure for 35 minutes. Allow a natural pressure release for about ten minutes before quick releasing any remaining pressure.
- Stir well before serving warm with crusty bread or over rice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg