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bow of instant pot rosemary beef stew with a fresh sprig of rosemary
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Instant Pot Rosemary Beef Stew

Cook Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Author Brooke Burks

Ingredients

  • 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

    rosemary


  • salt and pepper to taste

Instructions

  • Add first 3 ingredients in Instant Pot and stir well. Set Instant pot to manual or pressure cook for 45 minutes.
    2 pounds stew beef, 1 envelope

    french onion soup mix


    ,     4 cups

    water


  • 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!
    3 potatoes, 2 cups carrots, 1/2 yellow onion, 3 celery stalks, 1 cup

    sliced mushrooms


    ,     1 sprig

    rosemary


    ,     salt and pepper

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 191kcal | Carbohydrates: 14g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 56mg | Sodium: 79mg | Potassium: 702mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4284IU | Vitamin C: 15mg | Calcium: 38mg | Iron: 3mg

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