Beef Stew Beef Stew Recipe Pressure Cooker
In the spirit of the warm, cozy vibes, I have a comforting hug of a recipe for you: Instant Pot Beef Stew. Information technology has the cozy richness you expect from the stick-to-your-ribs archetype, made faster and easier in the pressure cooker.
This recipe is an accommodation of my Crock Pot Beefiness Stew.
Beefiness stew is 1 of my absolute favorite recipes to make on a chilly, cloudy solar day (forth with this Crockpot Vegetable Beef Soup) when I can prep the beefiness stew before in the twenty-four hours, then take pleasance in allowing the meat to melt low and slow for hours, until it is so fall-apart tender, it slices with a spoon.
This recipe for Instant Pot beef stew is that recipe'due south taste twin, on warp speed.
The pressure cooker makes that all-24-hour interval flavor attainable in a fraction of the time.
Veggies and beef pieces become perfectly tender and flavorful in a scrumptious, cozy-to-your-core broth.
Every time I take a seize with teeth of this tasty Instant Pot beefiness stew, I feel transported to a snug room beside a roaring fire in some windswept, drizzly, fairytale part of the globe.
The coast of Ireland maybe? Or effort Beef Bourguignon for a French inspired version.
Like hearty Spanish Chicken Stew and Red Wine Braised Brusque Ribs, Instant Pot beef stew feels similar the repast for that kind of dark, when the pelting taps on the window, but you needn't worry.
You are snug and the stew is hot and ready.
5 Star Review
"Hands down the best beef stew I've ever made or had! The thyme flavor was an astonishing improver!"
— AH —
Tips for the Best Instant Pot Beef Stew
- Brown the beef so that information technology gets that delectable crust. Chaff = Season, so don't skip this stride. It takes a petty chip of patience but will exist well worth your time.
- Deglaze the pot and scrape upwards every chocolate-brown bit. Deglazing both adds richness to the stew and ensures that you don't receive the dreaded Instant Pot "burn" warning.
- Apply wine if you like. I wrote the recipe for deglazing the stew with beef broth to keep it simple, but you could certainly do an Instant Pot beef stew red wine deglaze instead.
- Pile on the veg. Forget Instant Pot beef stew with few ingredients! I loaded this soup with lots of good for you vegetables, so information technology's incredibly flavorful and truly tin can hold its own equally an all-in-one repast.
How to Make Instant Pot Beefiness Stew
If yous love cozy, hearty, and nutritious recipes that will please anybody at your tabular array, then this dairy-free Instant Pot beef stew is the best matter to cook in an Instant Pot!
The Ingredients
- Boneless Chuck Roast. Chuck roast is the perfect choice for this beef stew. It's tender, protein-packed, flavorful, and won't dry out out during cooking.
Tip!
- How to brand beef stew meat tender. Normally, the only way to achieve a melt-in-your-mouth texture with tougher cuts of beefiness (like the beefiness used for beefiness stew) is hours of depression and slow cooking.
- The Instant Pot speeds the process forth. Because no moisture escapes, information technology locks tenderness into every bite of the beefiness.
- Onion + Garlic + Carrots. A succulent mix of pantry staples that help build the stew's flavors and add nutrition.
- Russet Tater. Russet potatoes hold upwards well during cooking, making them the perfect variety to apply in beef stew. Brand sure your potato chunks are similar in size so that they will cook in the same amount of time.
- Worcestershire Sauce. A nuance of this umami ingredient will make the flavors pop.
- Bayleaf + Dried Thyme. For a more than complex broth with that extra somethin' somethin'.
- Tomato Sauce. Instead of making Instant Pot beefiness stew with tomato paste, the tomato sauce helps give the stew liquid and balances out all the other flavors (plus unless information technology is 100% necessary, I hate opening a tin of tomato plant paste only to use a tiny bit!).
- Cornstarch + Water. You tin can add water to your beef stew with a lilliputian cornstarch (instead of flour) to help thicken it upwardly.
- Peas. Fresh or frozen will work hither.
The Directions
- Brown the beef in the Instant Pot in batches so that all sides develop color.
- Sauté the onion and garlic. Stir in the beef broth, and scrape the bottom of the pot to deglaze it.
- Add the remaining ingredients. Practice NOT stir! This helps avoid the burn warning.
- Melt on Loftier for 35 minutes, so let the pressure level release naturally. Discard the bay foliage.
- Prepare a cornstarch slurry, and stir it into the Instant Pot. Add the peas. DIG IN!
Tip!
- How long to force per unit area cook beefiness stew. 35 minutes of High pressure (the manual setting), plus 10 minutes of natural release, yielded pieces of stew meat that tasted every bit if they'd been cooking for hours instead of minutes.
- Be sure you lot cut the meat to the size directed in the recipe to ensure this Instant Pot beef stew time is right for you too.
- What about the meat/stew push button? The meat stew setting is a ane-click approach to cooking larger pieces of meat (like those in this recipe) in the Instant Pot. Although the meat stew setting on the Instant Pot is 35 minutes long, I haven't experimented with the setting myself, and then I recommend making the recipe as directed.
Vino Pairing
Instant Pot beef stew and red wine are a delicious combo! Try this stew with a total-bodied Merlot, Malbec, Pinot Noir, Cabernet Sauvignon, or Bordeaux. Yous tin apply some of the wine to deglaze the pan, then enjoy the rest.
Storage Tips
- To Store . Refrigerate stew in an airtight storage container for up to 4 days.
- To Reheat . Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
- To Freeze . Freeze stew in an airtight freezer-safe storage container for upwards to iii months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Chop the vegetables upwards to 1 24-hour interval in advance, storing them in separate airtight storage containers in the fridge.
What To Serve with Beef Stew
While this stew can easily serve as an all-in-one repast, here are a few ideas of what would pair well with it:
Side Dishes
Roasted Broccoli
Recommended Tools to Make This Instant Pot Beef Stew Recipe
- Instant Pot. This is the i I ain and love!
- Ladle. The ideal tool for serving soups and stews.
- Extra Large Cut Board. For recipes with lots of ingredients, this cut board is perfect.
Instant Pot beef stew, I'yard ready for a big bowl of your cozy, delicious comfort!
Frequently Asked Questions
Can I Make This a Whole30 Beef Stew?
Yes, for those with dietary concerns, this Instant Pot beef stew is Whole30 and Paleo friendly. Swap arrowroot for the corn starch, and omit the Worcestershire (you can splash in some kokosnoot aminos for actress flavor instead if you like).
Is Instant Pot Beef Stew Gluten Free?
Yes, this beef stew is naturally gluten free…though we couldn't resist dipping ours with hunks of crusty bread.
Tin can You Overcook Stew Meat in Instant Pot?
Yes, you can overcook stew meat in the Instant Pot if you're not careful. While beef stew does get more tender the longer information technology cooks, there'south a fine line between tender and overdone. Make certain to slice your meat cubes to the recommended size in the recipe instructions and follow the cook times closely.
- 2 pounds boneless chuck roast
- iii tablespoons extra-virgin olive oil divided
- 2 teaspoons kosher salt divided
- 1/2 teaspoon basis black pepper divided
- i large yellow onion
- 2 cloves garlic
- 1 pound carrots about 6 medium
- one big russet potato*
- i (14.5-ounce can) low-sodium beefiness broth
- one tablespoon Worcestershire sauce**
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 (8-ounce can) no table salt added tomato sauce
- 2 tablespoons cornstarch*
- 2 tablespoons h2o
- 1 one/2 cups fresh or frozen peas no need to thaw
- Fresh parsley or fresh rosemary, optional for serving
-
Cut the chuck roast into 1 ane/2-inch cubes, removing any large, tough pieces of fat or gristle.
-
Turn the Instant Pot to SAUTE. Add 1 tablespoon of the oil. One time the oil is hot and shimmering (a drop of water should sizzle if added to the surface of the pot), add half of the beefiness, one teaspoon salt, and one/iv teaspoon pepper. The cubes should exist in a unmarried layer and non besides crowded so that they chocolate-brown nicely. Let the cubes of beef cook undisturbed for 4 to v minutes (resist the urge to peek!), until the bottom of the cubes develop a nighttime-brown crust and come away from the pan hands. Plough and continue searing until dark and brown all over, well-nigh 4 boosted minutes. Transfer the seared meat to a clean plate or bowl. Add another 1 tablespoon olive oil to the pot. In one case hot, add the remaining beef and remaining ane teaspoon table salt and 1/4 teaspoon pepper. Sear the remaining beef. If the pan gets besides dry, add a chip more oil every bit needed.
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While the meat browns, dice the yellow onion. Mince the garlic. Peel the carrots and cut them into 1/2-inch-thick diagonal slices.
-
Remove the second batch of browned beefiness to the plate with the first batch. Add the remaining tablespoon olive oil and the onion to the Instant Pot. Melt, stirring occasionally, until the onion begins to soften and browns, near 6 minutes.
-
While the onion cooks, scrub and peel the potato and cut it into three/four-inch chunks. If you oasis't finished cutting the carrots, practice so now.
-
Add the garlic to the Instant Pot. Melt, stirring constantly until fragrant, almost 30 seconds. Add the beef goop and utilise a spoon to scrape the brown bits from the bottom of the pan. Brand sure you remove every last fleck of stuck-on food so that you don't receive a "burn" warning.
-
Stir in the carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef, along with any meat juices that have collected on the plate. Cascade the tomato sauce on top. Exercise not stir once again.
-
Close and seal the Instant Pot. Melt on high pressure for 35 minutes, and so permit the pressure to release naturally for 10 minutes. Vent to release any remaining pressure level, then advisedly open up the chapeau. Remove and discard the bay leaf.
-
In a small bowl, whisk together the cornstarch and water to create a slurry. Add to the Instant Pot and stir until the stew thickens. Add the peas and stir to warm through. Serve hot, sprinkled with fresh parsley.
- TO Store: Air-condition leftover stew in an airtight storage container for upward to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low estrus or in the microwave.
- TO FREEZE: Freeze stew in an closed freezer-rubber storage container for up to three months. Let thaw overnight in the refrigerator before reheating.
- *I do not recommend using Yukon gold potatoes, which are also starchy and will non hold their shape when boiled in stew.
- **To brand the recipe Whole30/Paleo compliant, swap arrowroot for the cornstarch and omit the Worcestershire (y'all can splash in some coconut aminos for extra flavor instead if you lot like).
Serving: 1.five cups Calories: 489 kcal Carbohydrates: 36 g Protein: 44 g Fatty: 22 g Saturated Fat: 8 g Cholesterol: 117 mg Fiber: half dozen g Sugar: ten g
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Source: https://www.wellplated.com/instant-pot-beef-stew/
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