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Rosemary Beef Stew in the Instant Pot
I have a huge list of reasons why I have a love affair with my Instant Pot. Perhaps the one that tops that list is the ease of making soups and stews. If you have followed me very long, you know that I financed a Senior year making soup and cake. Soups are one of the things I love making. With the IP, it just takes easy to a whole ‘nuther level. Here is a family favorite just for you! Rosemary Beef Stew.
2 pounds, stew Beef
1 envelope French Onion Soup Mix
4 cups water
3 potatoes, peeled and cubed
2 cups carrots, peeled and chopped
1/2 yellow onion, diced
3 celery stalks, diced
1 cup sliced mushrooms
1 sprig of rosemary
Salt and Pepper to taste
Add first 3 ingredients in Instant Pot and stir well. Set Instant pot to manual or pressure cook for 45 minutes. NPR or release pressure naturally for 10-12 minutes. Release vent to allow any remaining pressure to escape and open lid carefully.
Add in vegetables, salt and pepper and Rosemary. Stir and place the lid back on and set for 15 minutes to manual or pressure cook. NPR again and Enjoy!
Warm and Fuzzy
This winter enjoy a dump and go kind of stew with this earthy, rich Rosemary Beef Stew made super simple in your Instant Pot. I love to make rice and serve it over rice and fried cornbread is always a welcome addition! Enjoy!
- 2 pounds Stew Beef
- 1 envelope French onion soup mix
- 4 cups Water
- 3 Potatoes, peeled and cubed
- 2 cups Carrots, peeled and cubed
- 1/2 Yellow onion, diced
- 3 stalks of Celery, diced
- 1 cup Sliced Mushrooms
- 1 sprig of Rosemary
- Salt and Pepper to taste