Pressure Cooker Beef and Veggie Stew

Name: Pressure Cooker Beef and Veggie Stew
Total time: 50 min
Yield: 2 servings
Ingredients: 1 tbsp vegetable oil; 2 lbs cubed beef stew meat; 1 small onion, diced; 2 cups water or more as needed; 5 carrots, peeled and diced; 2 beef bouillon cubes; 8 medium baking potatoes, peeled and cubed; 2 tsp cornstarch; 2 tsp salt or to taste

A hearty beef stew cooked under pressure with tender cubes of beef, aromatic onions, sweet carrots, and comforting potatoes in a rich gravy. Ready in just 50 minutes!

Recipe Info

Prep Time

50 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories240kcal

carbohydrates25g

fat10g

protein12g

Dinner American

Ingredients

1 tbsp vegetable oil

2 lbs cubed beef stew meat

1 small onion, diced

2 cups water or more as needed

5 carrots, peeled and diced

2 beef bouillon cubes

8 medium baking potatoes, peeled and cubed

2 tsp cornstarch

2 tsp salt or to taste

Directions

Heat oil in the pressure cooker bottom over medium-high heat. Add beef and onion; cook until the beef browns slightly.

Stir in water, carrots, and bouillon cubes. Close the lid and secure the pressure regulator. Cook until the mixture sizzles, then reduce heat to medium and set the timer for 20 minutes. If adjustable, set pressure to 10 pounds.

Meanwhile, boil potatoes in a saucepan with water until tender (about 10 minutes), then drain.

Release pressure naturally following manufacturer's instructions (5-10 minutes).

Remove lid and bring stew to a boil over medium heat. Create a cornstarch slurry by mixing it with a small amount of cold water. Add the slurry to the stew, stirring until thickened (2-3 minutes).

Add cooked potatoes to the stew or place them on serving plates and ladle the stew over them.