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Instant Pot Beef and Beer Stew
A delicious beef stew mixed with noodles, perfect for those who love pasta and beef dishes.
Prep Time
10
minutes
mins
Cook Time
44
minutes
mins
Pressure Build And Release Time
28
minutes
mins
Total Time
1
hour
hr
22
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
10
cups
Author:
Ashley
Ingredients
2
lb
beef stew meat
cut into bite sized peices
¼
Cup
flour
1
teaspoon
salt
1
teaspoon
ground pepper
2
tbsp
Butter
1
packet dry onion soup mix
2
cups
beef stock
12
oz.
bottle of beer
1
tbsp
minced garlic
1
tbsp
tomato paste
1
tbsp
Worcestershire sauce
2
cups
uncooked medium egg noodles
frozen peas and carrots
thawed (optional)
Instructions
Add beef stew meat, flour, salt & pepper to a large ziploc bag. Toss until evenly coated.
Turn Instant Pot on to saute and add butter. When butter is melted add beef and garlic to pot. Brown meat on each side (about 3-5 minutes).
When meat is browned, remove with a slotted spoon and set aside.
Deglaze the bottom of the put with two cups of beef stock. When the bottom is clean, add the meat back in.
Add beer, tomato paste, Worcestershire, and dry onion soup mix.
Close Instant Pot and set to 35 minutes on manual high pressure.
When time is up, allow for a 10 minute natural release.
Once released add uncooked egg noodles and close top. Set for 1 minute on manual high pressure. Quick release when the time is done.
Stir in frozen veggies and allow to sit for around 5 mins (until warmed).
Enjoy!
Notes
Nutritional info does not include peas and carrots.
Nutrition
Calories:
213
kcal
|
Carbohydrates:
11
g
|
Protein:
23
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
69
mg
|
Sodium:
442
mg
|
Potassium:
466
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
102
IU
|
Vitamin C:
1
mg
|
Calcium:
31
mg
|
Iron:
2
mg