• Prep Time: 5 mins
  • Cooking Time: 20 mins
  • Serves: 4

Instant Pot Carrot Potato Beef Stew

  • Recipe Submitted by on

 Ingredients List

  • 1 1/2 pounds (700g) flank steak, thinly sliced
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 large onion, minced
  • 2 carrots, sliced
  • 1 jalapeno, minced
  • 2 tablespoons (50g) tomato paste
  • 3-4 medium potatoes, quartered or roughly diced
  • 1 can (28oz) crushed tomatoes
  • 1 bay leaf
  • A pinch of dried oregano
  • Kosher salt and fresh cracked black pepper, to taste
  • 1/2 cup (125ml) low sodium beef stock
  • Fresh chopped parsley, for garnish


1. Select the saute mode on your electric pressure cooker for medium heat. Add olive oil to coat the bottom of the insert. Add steak strips in a single layer and stir-fry for about 3 minutes until slightly browned. Remove the steak strips and transfer to a plate. If the meat has rendered some cooking juices, scoop out the liquid and set aside.

2. Add carrots, jalapeƱo, onion, and garlic in the Instant Pot. Cook for a few minutes until onion starts to brown, stirring frequently. Add tomato paste and cook for one minute more, stirring constantly. Turn off the saute mode.

3. Add the beef stock and stir, using a wooden spoon to scrape the brown bits that stuck to the bottom of the pot. Add the cooking juices from step 1.

4. Add the flank steak strips back to the pot, along with crushed tomato, and potatoes. Top with bay leaf and oregano and season with additional salt and pepper. Give a quick stir and close and seal the lid and cook in soup/stew more, or for 10 minutes at high pressure. Once done, release pressure for 2 minutes and then open carefully the lid.

5. Sprinkle with fresh parsley, and serve immediately. Enjoy, bon appetit!

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