How Do I Cook Beef in a Pressure Cooker?
In the spirit of the warm, cozy vibes, I have a comforting hug of a recipe for you: Instant Pot Beefiness Stew. Information technology has the cozy richness y'all expect from the stick-to-your-ribs archetype, made faster and easier in the pressure level cooker.
This recipe is an adaptation of my Crock Pot Beef Stew.
Beef stew is one of my absolute favorite recipes to make on a chilly, cloudy mean solar day (along with this Crockpot Vegetable Beef Soup) when I can prep the beef stew earlier in the day, then accept pleasure in assuasive the meat to cook low and slow for hours, until it is then fall-apart tender, it slices with a spoon.
This recipe for Instant Pot beefiness stew is that recipe's gustation twin, on warp speed.
The pressure cooker makes that all-twenty-four hour period season attainable in a fraction of the fourth dimension.
Veggies and beef pieces become perfectly tender and flavorful in a scrumptious, cozy-to-your-core broth.
Every fourth dimension I accept a seize with teeth of this tasty Instant Pot beef stew, I feel transported to a snug room abreast a roaring fire in some windswept, drizzly, fairytale part of the earth.
The declension of Ireland perhaps? Or endeavor Beef Bourguignon for a French inspired version.
Like hearty Castilian Chicken Stew and Red Wine Braised Short Ribs, Instant Pot beefiness stew feels like the meal for that kind of night, when the rain taps on the window, only you needn't worry.
You are snug and the stew is hot and gear up.
5 Star Review
"Hands downwards the best beefiness stew I've always made or had! The thyme flavor was an amazing addition!"
— AH —
Tips for the All-time Instant Pot Beef Stew
- Brown the beef so that information technology gets that delectable crust. Crust = FLAVOR, so don't skip this step. It takes a little bit of patience just will exist well worth your time.
- Deglaze the pot and scrape up every brown bit. Deglazing both adds richness to the stew and ensures that yous don't receive the dreaded Instant Pot "burn" alert.
- Use wine if you similar. I wrote the recipe for deglazing the stew with beef broth to keep it simple, only you could certainly practise an Instant Pot beef stew ruby-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 it's incredibly flavorful and truly can concur its ain as an all-in-one meal.
How to Make Instant Pot Beef Stew
If you love cozy, hearty, and nutritious recipes that will please everyone at your table, and then this dairy-free Instant Pot beef stew is the best thing to melt in an Instant Pot!
The Ingredients
- Boneless Chuck Roast. Chuck roast is the perfect choice for this beef stew. Information technology's tender, poly peptide-packed, flavorful, and won't dry during cooking.
Tip!
- How to brand beef stew meat tender. Normally, the but fashion to achieve a melt-in-your-mouth texture with tougher cuts of beef (like the beef used for beef stew) is hours of depression and slow cooking.
- The Instant Pot speeds the process forth. Because no moisture escapes, it locks tenderness into every bite of the beef.
- Onion + Garlic + Carrots. A delicious mix of pantry staples that help build the stew's flavors and add nutrition.
- Russet Tater. Russet potatoes hold up well during cooking, making them the perfect multifariousness to use in beef stew. Make sure your potato chunks are similar in size and so that they will melt in the same corporeality of time.
- Worcestershire Sauce. A dash 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 beef stew with tomato paste, the tomato sauce helps give the stew liquid and balances out all the other flavors (plus unless it is 100% necessary, I hate opening a tin can of tomato plant paste only to use a tiny fleck!).
- Cornstarch + Water. You can add water to your beef stew with a little cornstarch (instead of flour) to assistance thicken information technology upwardly.
- Peas. Fresh or frozen volition work here.
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 Non stir! This helps avoid the burn warning.
- Cook on High for 35 minutes, then allow the pressure release naturally. Discard the bay leafage.
- Prepare a cornstarch slurry, and stir it into the Instant Pot. Add the peas. DIG IN!
Tip!
- How long to pressure cook beef stew. 35 minutes of HIGH force per unit area (the manual setting), plus 10 minutes of natural release, yielded pieces of stew meat that tasted equally if they'd been cooking for hours instead of minutes.
- Be sure y'all cut the meat to the size directed in the recipe to ensure this Instant Pot beef stew time is right for you too.
- What well-nigh the meat/stew button? The meat stew setting is a one-click arroyo to cooking larger pieces of meat (similar 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, then I recommend making the recipe every bit directed.
Wine Pairing
Instant Pot beef stew and red vino are a delicious philharmonic! Try this stew with a full-bodied Merlot, Malbec, Pinot Noir, Cabernet Sauvignon, or Bordeaux. Yous tin can use some of the wine to deglaze the pan, and so savor the rest.
Storage Tips
- To Store . Air-condition 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-safety storage container for up to three months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Chop the vegetables up to 1 day in advance, storing them in separate closed storage containers in the refrigerator.
What To Serve with Beef Stew
While this stew can hands serve every bit an all-in-ane repast, hither are a few ideas of what would pair well with it:
Side Dishes
Roasted Broccoli
Recommended Tools to Brand This Instant Pot Beef Stew Recipe
- Instant Pot. This is the one I own and dearest!
- Ladle. The ideal tool for serving soups and stews.
- Extra Big Cut Board. For recipes with lots of ingredients, this cutting board is perfect.
Instant Pot beef stew, I'm ready for a big bowl of your cozy, succulent condolement!
Frequently Asked Questions
Can I Make This a Whole30 Beefiness Stew?
Yes, for those with dietary concerns, this Instant Pot beefiness stew is Whole30 and Paleo friendly. Bandy arrowroot for the corn starch, and omit the Worcestershire (y'all can splash in some coconut aminos for actress flavour instead if you like).
Is Instant Pot Beef Stew Gluten Free?
Yes, this beef stew is naturally gluten gratis…though we couldn't resist dipping ours with hunks of crusty bread.
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 it cooks, there's a fine line between tender and overdone. Brand sure to piece your meat cubes to the recommended size in the recipe instructions and follow the cook times closely.
- 2 pounds boneless chuck roast
- 3 tablespoons extra-virgin olive oil divided
- 2 teaspoons kosher salt divided
- 1/2 teaspoon ground black pepper divided
- 1 large yellow onion
- two cloves garlic
- 1 pound carrots about 6 medium
- 1 large russet potato*
- i (14.5-ounce tin can) low-sodium beef broth
- 1 tablespoon Worcestershire sauce**
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 (8-ounce can) no table salt added tomato sauce
- two tablespoons cornstarch*
- 2 tablespoons water
- 1 1/2 cups fresh or frozen peas no need to thaw
- Fresh parsley or fresh rosemary, optional for serving
-
Cut the chuck roast into 1 i/two-inch cubes, removing any big, tough pieces of fat or gristle.
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Turn the Instant Pot to SAUTE. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of h2o should sizzle if added to the surface of the pot), add half of the beef, i teaspoon common salt, and one/4 teaspoon pepper. The cubes should exist in a single layer and not too crowded then that they brown nicely. Allow the cubes of beef melt undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a brown crust and come away from the pan easily. Plough and proceed searing until night and brown all over, about 4 boosted minutes. Transfer the seared meat to a clean plate or bowl. Add some other i tablespoon olive oil to the pot. Once hot, add the remaining beef and remaining ane teaspoon common salt and 1/iv teaspoon pepper. Sear the remaining beef. If the pan gets too dry, add together a flake more oil equally 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.
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Remove the second batch of browned beef 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, about vi minutes.
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While the onion cooks, scrub and peel the potato and cut it into 3/four-inch chunks. If you oasis't finished cutting the carrots, practice so now.
-
Add together the garlic to the Instant Pot. Cook, stirring constantly until fragrant, near xxx seconds. Add the beef goop and use a spoon to scrape the brown bits from the bottom of the pan. Make certain you remove every last flake of stuck-on nutrient then that y'all don't receive a "burn" warning.
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Stir in the carrots, potatoes, Worcestershire sauce, bay leafage, thyme, and the browned beef, along with any meat juices that take nerveless on the plate. Pour the tomato sauce on top. Do non stir again.
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Close and seal the Instant Pot. Melt on high pressure for 35 minutes, then permit the force per unit area to release naturally for 10 minutes. Vent to release whatsoever remaining pressure, then advisedly open up the lid. Remove and discard the bay leaf.
-
In a pocket-sized bowl, whisk together the cornstarch and water to create a slurry. Add together to the Instant Pot and stir until the stew thickens. Add together the peas and stir to warm through. Serve hot, sprinkled with fresh parsley.
- TO STORE: Air-condition leftover stew in an closed storage container for up to four days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze stew in an closed freezer-safe storage container for up to iii months. Allow thaw overnight in the refrigerator earlier reheating.
- *I do not recommend using Yukon gilt potatoes, which are also starchy and will not concur their shape when boiled in stew.
- **To make the recipe Whole30/Paleo compliant, swap arrowroot for the cornstarch and omit the Worcestershire (you tin can splash in some coconut aminos for actress flavor instead if you lot similar).
Serving: 1.5 cups Calories: 489 kcal Carbohydrates: 36 g Protein: 44 g Fatty: 22 g Saturated Fat: viii g Cholesterol: 117 mg Fiber: half dozen thou Sugar: 10 g
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Source: https://www.wellplated.com/instant-pot-beef-stew/
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