How to Cook Beef Stew in Electric Pressure Cooker

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Onetime-Fashioned Instant Pot Beef Stew Recipe

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Bound to Recipe

This easy-to-make Pressure Cooker Beefiness Stew is the perfect cold-weather comfort food. Y'all can accept this hearty stew on the table in nether an hour from start to end , but it'll taste like you lot let information technology simmer all day.

This Pressure Cooker Beefiness Stew is a archetype, old-fashioned recipe, based on a stovetop version my mom cooked for me growing up.

All-time thing is that y'all can get in any fourth dimension you're craving something warm and hearty, since this Instant Pot Beef Stew recipe has merely a 12 minute melt fourth dimension and will be on your tabular array in under an hour.

Update: This was my nigh popular recipe I created in 2019, and then I wanted to update information technology with new pictures and a video to bear witness how like shooting fish in a barrel it is.

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

This Pressure Cooker Beefiness Stew recipe works in Whatever make of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Ability Pressure level Cooker 40.

I took my mom's original recipe and simplified it a little. I prefer to use pocket-sized 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 often use chuck roast for beef stew recipe, though I'll as well use a round steak or rump roast if it's on sale. Both cuts are adequately inexpensive, trim up easily, and result in tender beef stew meat.

Really information technology'due south about personal preference:

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

➡️ Round roasts or rump roasts take less marbling, which tin can brand it easier to trim up each seize with teeth to discard the meat.

Whatever blazon of roast you use, exist sure to dice it into uniform-sized pieces for fifty-fifty cooking.

How to Make a Flavorful Beef Stew in the Pressure Cooker

The #one thing you can do for a flavorful stew is to brown the beef! Especially when y'all're in a hurry, information technology tin can be tempting to just throw everything in the pot to melt. However, you miss out on and then much flavor this fashion!

After you brown the beefiness and saute the onions, you'll add beef goop to the pan. Then give the lesser of the pot a adept stir to loosen all of the browned bits from the lesser of the pot. The more browned $.25, the more than flavorful the stew will exist!

💡 TIP: If the browning is moving too quickly, add oil or broth.
if you're near the end of the browning process, simply add the broth. If y'all still have a expert amount of beefiness to brown, add another tablespoon of oil and accommodate your Saute setting to a lower heat level.

Don't Flour Your Beef Earlier Cooking

In traditional stew recipes, information technology'due south common for the uncooked stew meat to exist dredged in flour and browned before adding the liquid.

DON'T DO THIS IN YOUR Pressure COOKER!

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

How to Cook Stew with Frozen Beef

To make Pressure Cooker Beefiness Stew with frozen beef, y'all'll need to add together at least 5 minutes to the Loftier Pressure melt time.

Ideally, you'll want your cubed beef to exist frozen flat and evenly. If it's frozen in a big clump, it'south much, much harder to ensure the exterior and insides are cooked evenly, and y'all'll demand to add more minutes to the cook time.

Since frozen beef doesn't brown equally evenly, I just skip that part.

Later pressure cooking, you can apply an instant-read thermometer and examination a few pieces to ensure they're above 160°F. If non, return the lid and cook at High Pressure a few minutes more.

Practise not add the veggies until After the meat is cooked through.

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

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

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

If your meat seems a petty chewy after pressure cooking, return the lid and cook at High Pressure level for another 3 to v minutes before adding the vegetables.

(Once you lot add together the veggies, you're limited on how long you tin pressure cook things earlier the veggies turn to mush.)

Should I Utilize Flour or Cornstarch to Thicken Beef Stew

You tin use either flour or cornstarch in this recipe! Whichever style you lot choose to go, be sure to mix it with common cold water first to avoid clumps. And ALWAYS add the thickener after pressure cooking.

Since I grew upwardly eating stew thickened with flour, that's how I wrote this recipe. Stir together the flour and cold water into a slurry. Stir the flour mixture until smoothen, add together a little of the warm broth from the stew to the flour slurry, and stir some more than until polish. Then pour this whole mixture back into the pressure cooking, again stirring constantly.

Nonetheless, if you prefer cornstarch thickeners, go for it! (Bonus: information technology makes the stew gluten free!) Start with 2 tablespoons cornstarch mixed with two tablespoons cold h2o and add to the cooking pot. Select Saute and simmer until the stew thickens.

Recollect, the stew will thicken as it cools, so y'all don't want to overdo it.

Adding Red Wine to the Beef Stew

In traditional stews, acidic red vino is used to season and tenderize the stew meat during the hours information technology simmers on the stove.

Substitute ½ to 1 cup of red wine for the same amount of beefiness broth. (If yous're interested in a recommendation, Melt's Illustrated recommends a $ten canteen of Côtes du Rhône instead of traditional cooking wine in this recipe.)

What Potatoes Should I Use?

I love to utilize fiddling new potatoes because they keep their shape and have a smooth texture when cooked. Even better, there's no need to skin them and there'southward minimal chopping!

Even so, you tin utilize russet potatoes without whatever change to the cook time. Substitute virtually two cups of chopped russet potatoes in this recipe.

How Long Can You Store Leftovers?

Leftover stew can be stored in your refrigerator for iii to 4 days. If you'd like it to keep longer, you'll need 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 wintertime-fourth dimension comfort foods?

Ingredients

• 2 pounds chuck roast, trimmed and cut into 2-inch cubes
• Salt and freshly ground black pepper, for seasoning
• i tablespoon vegetable oil
• ane tablespoon butter
• ane cup diced frozen onion
• 2 cans (xiv.5 ounces) reduced-sodium beef goop
• ane can (14.5 ounces) crushed tomatoes
• 2 tablespoons dried parsley
• 2 bay leaves
• x small new potatoes, washed and quartered
• 3 big carrots, cut into ½-inch pieces
• 2 ribs celery, cutting into ½-inch pieces
• ¼ loving cup all-purpose flour
• ¼ cup cold water
• one loving cup frozen corn*
• ½ loving cup frozen peas*

Instructions

1. Flavor the beef generously with salt and pepper.
2. Select Sauté and add together the vegetable oil and butter to the pressure cooking pot. When the butter is melted, brown the meat in batches for about v minutes per batch until all the meat is browned—practise not oversupply the pot. Add more oil as needed. Transfer the browned meat to a plate.
3. Add the onion to the cooking pot. Sauté for about 3 minutes, stirring oft, until softened. Stir in the beef broth to deglaze the pot, scraping upward whatsoever brown bits from the lesser of the pot.
4. Stir in the crushed tomatoes, parsley, bay leaves, and browned beefiness with any accumulated juices. Lock the lid in place. Select Loftier Pressure and ten minutes cook time.
5. When the cook time ends, let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, advisedly remove the lid.
6. Add the potatoes, carrots, and celery. Supervene upon the lid and cook on Loftier Pressure for 2 minutes more.
7. When the 2d cook time ends, turn off the pressure cooker. Let the pressure level release naturally for v 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 pocket-sized bowl, whisk the flour and cold water until smoothen. Add ane 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 eddy, stirring constantly until it thickens. Stir in the corn and peas. Flavour with additional salt and pepper to taste.

Notes

If you lot prefer russet potatoes, substitute 2 cups peeled and diced into seize with teeth-sized pieces.

*If you lot want to skip chopping vegetables all together, you can employ a frozen mixed vegetable medley with carrots, peas, and corn. I'd add together almost 2 cups. Utilize a 12 minute cook fourth dimension and a ten minute natural pressure release, then cease with a quick pressure release.

Nutrition Data:

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

Diet information is calculated by Nutritionix and may not e'er exist authentic.

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

If you similar mushrooms, y'all have to try my Beefiness and Wild Mushroom Stew. This is my pressure cooker version of Deer Valley's beefiness stew, and it features a rich sauce fabricated with white wine, heavy cream, and mushroom stock.

Shepherd'southward Pieis another meat-and-potatoes nutrient I dear in the wintertime fourth dimension. I frequently utilize basis beef since it'due south inexpensive and I generally take it on hand.

My Beefiness Stroganoffuses cheap round 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 will enquire for seconds on this i. (I recently cooked information technology in the pressure cooker and finished information technology on the smoker—information technology was crawly!)

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

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