Description
A comforting dish of tender beef and hearty potatoes, infused with garlic and rich beef broth, perfect for cozy dinners.
Ingredients
Scale
- 2 lbs beef chuck roast
- 4 cloves garlic, minced
- 1 lb small potatoes, halved
- 1 onion, chopped
- 2 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Turn on the Instant Pot and select the ‘Sauté’ function. Add olive oil and sear the beef on all sides until browned, about 4–5 minutes per side.
- Remove the beef and set aside. Add onion and garlic; sauté until softened, about 3–4 minutes.
- Return the beef to the pot and add beef broth, soy sauce, Worcestershire sauce, thyme, salt, and pepper.
- Nestle the halved potatoes on top of the beef without stirring.
- Close the lid and set to ‘Pressure Cook’ for 60 minutes.
- Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Serve the beef and potatoes warm, optionally with fresh parsley.
Notes
Browning the meat is crucial for flavor; consider adding vegetables like carrots or using chicken for a lighter dish.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg