- 1 pound stew meat
- 2 cups beef broth
- 1 packet Knorr vegetable recipe mix
- ¾ cup carrots, peeled and cubed
- ¾ cup celery, diced
- ½ medium onion, diced
- ¾ cup red potatoes, cubed
- freshly ground pepper
Place the frozen stew meat and 1 cup of beef stock in the Instant Pot and pressure cook on HIGH for 28 minutes. Allow the steam to release naturally, mine took 18 minutes (don't skip this step or your meat will be tough).
Once the pi drops, carefully remove the lid and put in the Knorr Vegetable Mix.
Add the prepared vegetables and 1 more cup of beef stock. Place the lid back on the pressure cooker and ensure the steam valve is closed. Pressure cook on HIGH again for 4 minutes. This time you can carefully quick-release the steam. Add pepper if you would like, there is no need to add additional salt since it's in the broth and vegetable dip mix.
Add any toppings of choice and serve immediately.
- Always read the instruction manual that came with your Instant Pot or electric pressure cooker and follow all safety guidelines.
Calories: 307kcal | Carbohydrates: 29.6g | Protein: 27.1g | Fat: 6.1g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 2549mg | Potassium: 263mg | Fiber: 4.2g | Sugar: 5.6g | Calcium: 40mg | Iron: 3mg
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.