Traditional Beef Stew Recipe in Pressure Cooker

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Old-Fashioned Instant Pot Beef Stew Recipe

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This like shooting fish in a barrel-to-make Pressure Cooker Beefiness Stew is the perfect cold-weather condolement food. You tin take this hearty stew on the table in under an hour from start to end , merely it'll taste similar you allow information technology simmer all twenty-four hour period.

This Pressure level Cooker Beef Stew is a classic, old-fashioned recipe, based on a stovetop version my mom cooked for me growing upward.

Best thing is that you tin brand it whatsoever fourth dimension you're craving something warm and hearty, since this Instant Pot Beef Stew recipe has just a 12 minute cook time and will be on your table in nether an hour.

Update: This was my most popular recipe I created in 2019, so I wanted to update information technology with new pictures and a video to testify how easy it is.

How to Make Beef Stew in the Instant Pot or Any Brand of Electric Pressure level Cooker

This Force per unit area Cooker Beefiness Stew recipe works in Whatever brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker Forty.

I took my mom'due south original recipe and simplified it a little. I prefer to utilize small new potatoes to skip the peeling and dicing, and I cut my carrots and celery into larger pieces.

What Meat Is Best for Beef Stew?

I oft utilise chuck roast for beef stew recipe, though I'll also utilise a circular steak or rump roast if it'southward on sale. Both cuts are adequately inexpensive, trim upwards easily, and event in tender beefiness stew meat.

Really it's about personal preference:

➡️ Chuck roast has a piddling higher fatty content than rump roast, which gives you a more than flavorful stew.

➡️ Circular roasts or rump roasts have less marbling, which can make information technology easier to trim up each bite to discard the meat.

Whatever type of roast you lot use, be certain to dice it into compatible-sized pieces for even cooking.

How to Make a Flavorful Beef Stew in the Force per unit area Cooker

The #1 affair you lot tin can do for a flavorful stew is to brown the beefiness! Especially when yous're in a hurry, it can be tempting to just throw everything in the pot to cook. However, you miss out on so much season this way!

Later you brown the beef and saute the onions, you'll add together beef broth to the pan. And then give the bottom of the pot a skilful stir to loosen all of the browned bits from the bottom of the pot. The more browned bits, the more flavorful the stew will be!

💡 TIP: If the browning is moving too rapidly, add together oil or broth.
if y'all're nigh the end of the browning procedure, just add the broth. If you still have a good corporeality of beef to brown, add another tablespoon of oil and suit your Saute setting to a lower heat level.

Don't Flour Your Beef Before Cooking

In traditional stew recipes, it'southward common for the uncooked stew meat to be dredged in flour and browned before calculation the liquid.

DON'T DO THIS IN YOUR Pressure level COOKER!

Flouring the beef before cooking in the pressure cooker can pb to a thick, flour-y build upwardly on the bottom of your cooking pot—resulting in a Fire notice and a ruined stew.

How to Cook Stew with Frozen Beef

To make Pressure Cooker Beef Stew with frozen beef, you'll need to add at least v minutes to the High Pressure cook fourth dimension.

Ideally, you lot'll want your cubed beef to be frozen flat and evenly. If information technology'south frozen in a big clump, it'due south much, much harder to ensure the exterior and insides are cooked evenly, and you'll demand to add together more minutes to the cook time.

Since frozen beef doesn't brown as evenly, I just skip that role.

After pressure cooking, y'all can use an instant-read thermometer and test a few pieces to ensure they're to a higher place 160°F. If not, render the lid and cook at High Pressure a few minutes more.

Do non add the veggies until After the meat is cooked through.

What to Do If the Meat Isn't Tender Enough?

The meat in Pressure Cooker Beefiness Stew should be cooked tender by the time the first 10-minute melt time ends. If you like a fork-tender beef, y'all may want to add together a few extra minutes to the cook time.

I recommend tasting the beef to ensure it's cooked as tender as you like it.

If your meat seems a petty chewy subsequently pressure cooking, return the lid and cook at Loftier Pressure for another 3 to 5 minutes before adding the vegetables.

(Once you add together the veggies, y'all're express on how long you tin force per unit area cook things before the veggies turn to mush.)

Should I Use Flour or Cornstarch to Thicken Beefiness Stew

Y'all tin can utilize either flour or cornstarch in this recipe! Whichever way you cull to go, exist sure to mix information technology with cold water first to avoid clumps. And Ever add the thickener later force per unit area cooking.

Since I grew up eating stew thickened with flour, that'southward how I wrote this recipe. Stir together the flour and common cold water into a slurry. Stir the flour mixture until smooth, add a piddling of the warm broth from the stew to the flour slurry, and stir some more than until shine. Then pour this whole mixture back into the force per unit area cooking, again stirring constantly.

Nonetheless, if y'all adopt cornstarch thickeners, get for it! (Bonus: it makes the stew gluten complimentary!) Start with 2 tablespoons cornstarch mixed with 2 tablespoons cold h2o and add together to the cooking pot. Select Saute and simmer until the stew thickens.

Call up, the stew will thicken every bit it cools, so you don't want to overdo it.

Adding Red Vino to the Beefiness Stew

In traditional stews, acidic ruby wine is used to flavor and tenderize the stew meat during the hours it simmers on the stove.

Substitute ½ to 1 cup of red wine for the same amount of beef broth. (If you lot're interested in a recommendation, Cook's Illustrated recommends a $10 bottle of Côtes du Rhône instead of traditional cooking wine in this recipe.)

What Potatoes Should I Utilise?

I love to use little new potatoes considering they keep their shape and have a polish texture when cooked. Fifty-fifty amend, in that location's no demand to pare them and there's minimal chopping!

However, y'all tin use russet potatoes without whatever change to the cook fourth dimension. Substitute about two cups of chopped russet potatoes in this recipe.

How Long Can You Store Leftovers?

Leftover stew can exist stored in your fridge for 3 to four days. If yous'd like it to keep longer, you'll demand to freeze it. I prefer to freeze soups and stews in individual portions for a quick and like shooting fish in a barrel meal.

I'd dear to know—what are your favorite winter-time condolement foods?

Ingredients

• ii pounds chuck roast, trimmed and cutting into two-inch cubes
• Salt and freshly footing black pepper, for seasoning
• 1 tablespoon vegetable oil
• one tablespoon butter
• 1 loving cup diced frozen onion
• 2 cans (xiv.5 ounces) reduced-sodium beef broth
• 1 tin (fourteen.5 ounces) crushed tomatoes
• 2 tablespoons dried parsley
• ii bay leaves
• 10 small new potatoes, done and quartered
• iii big carrots, cut into ½-inch pieces
• 2 ribs celery, cutting into ½-inch pieces
• ¼ cup all-purpose flour
• ¼ cup common cold h2o
• 1 cup frozen corn*
• ½ cup frozen peas*

Instructions

1. Flavor the beef generously with common salt and pepper.
2. Select Sauté and add the vegetable oil and butter to the force per unit area cooking pot. When the butter is melted, chocolate-brown the meat in batches for most 5 minutes per batch until all the meat is browned—do not crowd the pot. Add more oil as needed. Transfer the browned meat to a plate.
3. Add the onion to the cooking pot. Sauté for most 3 minutes, stirring frequently, until softened. Stir in the beef broth to deglaze the pot, scraping upward any chocolate-brown bits from the bottom of the pot.
4. Stir in the crushed tomatoes, parsley, bay leaves, and browned beef with any accumulated juices. Lock the lid in identify. Select High Pressure and 10 minutes cook time.
5. When the cook time ends, let the force per unit area release naturally for 5 minutes and finish with a quick force per unit area release. When the valve drops, carefully remove the hat.
6. Add the potatoes, carrots, and celery. Replace the lid and cook on High Pressure for ii minutes more.
7. When the 2d cook fourth dimension ends, plough off the pressure level cooker. Permit the pressure level release naturally for 5 minutes and stop with a quick pressure release. When the valve drops, carefully remove the lid. Remove and discard the bay leaves.
8. In a small basin, whisk the flour and cold water until smooth. Add together 1 cup hot broth to the flour mixture and stir to combine. Add the slurry to the pot.
9. Select Sauté and bring the sauce to a boil, stirring constantly until it thickens. Stir in the corn and peas. Flavour with additional salt and pepper to taste.

Notes

If yous adopt russet potatoes, substitute two cups peeled and diced into seize with teeth-sized pieces.

*If you desire to skip chopping vegetables all together, yous can use a frozen mixed vegetable medley with carrots, peas, and corn. I'd add together well-nigh 2 cups. Use a 12 minute cook time and a 10 infinitesimal natural pressure release, then cease with a quick pressure level release.

Nutrition Data:

Yield: half dozen Serving Size: 1
Amount Per Serving: Calories: 702 Total Fat: 28g Saturated Fatty: 11g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 131mg Sodium: 604mg Carbohydrates: 68g Fiber: 8g Carbohydrate: 8g Protein: 47g

Nutrition information is calculated past Nutritionix and may not e'er be authentic.

Looking for more pressure cooker comfort foods to fend of the wintertime blues?

If you lot similar mushrooms, you take to try my Beefiness and Wild Mushroom Stew. This is my pressure cooker version of Deer Valley's beef stew, and information technology features a rich sauce fabricated with white wine, heavy foam, and mushroom stock.

Shepherd's Pieis another meat-and-potatoes food I love in the winter fourth dimension. I often apply ground beef since it'due south cheap and I more often than not have it on manus.

My Beef Stroganoffuses inexpensive circular steak to create a flavorful gravy that I'll serve over egg noodles or mashed potatoes.

Think you hate meatloaf? Then you haven't tried myBBQ Bacon Meatloaf. Even my pickiest eaters volition enquire for seconds on this ane. (I recently cooked it in the pressure cooker and finished information technology on the smoker—it was awesome!)

Pivot Information technology:

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Source: https://www.pressurecookingtoday.com/beef-stew-in-the-pressure-cooker/