Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Delicious family recipe I was able to make in my electric pressure cooker! I only have a 3-quart Instant Pot® so if you have a 6-quart plus, you can double the recipe.

Recipe Summary

cook:
45 mins
additional:
10 mins
total:
1 hr 15 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, Italian seasoning, onion powder, salt, and pepper in a gallon-sized resealable plastic bag. Shake to mix seasoning. Add beef to bag, seal, and shake to coat.

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  • Select Sear function on a multi-functional electric pressure cooker (such as Instant Pot®) according to manufacturer's instructions. Add coated beef cubes and sear until lightly browned on all sides, 7 to 10 minutes. Pour in broth and red wine. Add tomato paste and garlic. Stir in potatoes, onion, carrots, celery, rosemary, and bay leaf.

  • Close and lock the lid. Select Stew setting and set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

  • Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Serve alongside beef stew.

Nutrition Facts

594 calories; protein 36.6g; carbohydrates 43.6g; fat 25.1g; cholesterol 117.5mg; sodium 1000.3mg. Full Nutrition
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