Beef Stew Recipes for Pressure Cooker

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One-time-Fashioned Instant Pot Beef Stew Recipe

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This piece of cake-to-make Pressure Cooker Beefiness Stew is the perfect cold-weather condolement food. Y'all tin can have this hearty stew on the table in nether an 60 minutes from outset to finish , but information technology'll gustation like you let it simmer all 24-hour interval.

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

All-time thing is that you tin can go far whatever time you're craving something warm and hearty, since this Instant Pot Beef Stew recipe has just a 12 minute cook time and will exist on your table in under an hour.

Update: This was my most pop recipe I created in 2019, and so I wanted to update it with new pictures and a video to show how like shooting fish in a barrel it is.

How to Make Beef Stew in the Instant Pot or Any Make of Electric Force per unit area Cooker

This Pressure Cooker Beef Stew recipe works in Whatever brand of electric force per unit area cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

I took my mom'due south original recipe and simplified it a picayune. I prefer to apply pocket-size new potatoes to skip the peeling and dicing, and I cut my carrots and celery into larger pieces.

What Meat Is All-time for Beef Stew?

I often use chuck roast for beef stew recipe, though I'll too use a round steak or rump roast if information technology'south on sale. Both cuts are fairly inexpensive, trim upwards easily, and effect in tender beef stew meat.

Actually it'south near personal preference:

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

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

Whatever blazon of roast you utilize, be sure to dice it into uniform-sized pieces for even cooking.

How to Make a Flavorful Beef Stew in the Pressure level Cooker

The #1 affair yous can practice for a flavorful stew is to brown the beef! Especially when you're in a hurry, information technology can exist tempting to just throw everything in the pot to cook. However, you miss out on then much flavor this way!

After you lot chocolate-brown the beef and saute the onions, you'll add beef broth to the pan. Then requite the bottom of the pot a adept stir to loosen all of the browned bits from the bottom of the pot. The more browned bits, the more flavorful the stew volition be!

💡 TIP: If the browning is moving too chop-chop, add together oil or broth.
if you're nearly the end of the browning process, but add the broth. If yous still accept a good amount of beef to brown, add another tablespoon of oil and accommodate your Saute setting to a lower oestrus level.

Don't Flour Your Beef Before Cooking

In traditional stew recipes, it's mutual for the uncooked stew meat to exist dredged in flour and browned before adding the liquid.

DON'T Practice THIS IN YOUR PRESSURE COOKER!

Flouring the beef earlier cooking in the force per unit area cooker can atomic number 82 to a thick, flour-y build up on the lesser of your cooking pot—resulting in a Burn down notice and a ruined stew.

How to Melt Stew with Frozen Beef

To make Pressure Cooker Beef Stew with frozen beef, you'll need to add at to the lowest degree 5 minutes to the High Pressure cook time.

Ideally, y'all'll desire your cubed beef to be frozen flat and evenly. If it'south frozen in a big clump, information technology's much, much harder to ensure the outside and insides are cooked evenly, and you lot'll need to add more minutes to the cook time.

Since frozen beef doesn't dark-brown as evenly, I just skip that part.

Afterwards pressure cooking, you can utilize an instant-read thermometer and exam a few pieces to ensure they're above 160°F. If non, return the lid and cook at High Force per unit area a few minutes more than.

Practise not 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 Beef Stew should be cooked tender by the time the start 10-minute melt fourth dimension ends. If you like a fork-tender beef, you may want to add together a few actress minutes to the melt time.

I recommend tasting the beef to ensure it'southward cooked every bit tender as you like it.

If your meat seems a lilliputian chewy after pressure cooking, render the lid and cook at High Force per unit area for another three to v minutes earlier calculation the vegetables.

(In one case you add the veggies, you're limited on how long you tin pressure level cook things earlier the veggies plough to mush.)

Should I Use Flour or Cornstarch to Thicken Beef Stew

You lot can use either flour or cornstarch in this recipe! Whichever manner you choose to get, be certain to mix it with cold water first to avoid clumps. And ALWAYS add the thickener after force per unit area cooking.

Since I grew up eating stew thickened with flour, that'due south how I wrote this recipe. Stir together the flour and cold water into a slurry. Stir the flour mixture until smooth, add together a piffling of the warm broth from the stew to the flour slurry, and stir some more until smooth. And then pour this whole mixture back into the pressure cooking, once more stirring constantly.

Even so, if yous prefer cornstarch thickeners, become for it! (Bonus: it makes the stew gluten free!) Kickoff with 2 tablespoons cornstarch mixed with 2 tablespoons cold water and add to the cooking pot. Select Saute and simmer until the stew thickens.

Remember, the stew will thicken as information technology cools, so you don't want to overdo it.

Adding Reddish Vino to the Beef Stew

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

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

What Potatoes Should I Use?

I love to use little new potatoes because they keep their shape and have a shine texture when cooked. Even better, in that location's no need to peel them and there'southward minimal chopping!

Withal, yous can apply russet potatoes without any change to the cook fourth dimension. Substitute well-nigh 2 cups of chopped russet potatoes in this recipe.

How Long Tin can Yous Store Leftovers?

Leftover stew can be stored in your refrigerator for three to four days. If y'all'd like it to proceed longer, you lot'll need to freeze it. I adopt to freeze soups and stews in individual portions for a quick and like shooting fish in a barrel repast.

I'd love to know—what are your favorite winter-time comfort foods?

Ingredients

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

Instructions

1. Season 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, brownish the meat in batches for almost 5 minutes per batch until all the meat is browned—practice not crowd the pot. Add together more oil as needed. Transfer the browned meat to a plate.
3. Add the onion to the cooking pot. Sauté for about three minutes, stirring frequently, until softened. Stir in the beef goop to deglaze the pot, scraping up any dark-brown bits from the lesser of the pot.
4. Stir in the crushed tomatoes, parsley, bay leaves, and browned beef with whatever accumulated juices. Lock the lid in identify. Select High Pressure and 10 minutes cook time.
5. When the cook time ends, let the pressure release naturally for 5 minutes and end with a quick pressure release. When the valve drops, carefully remove the lid.
6. Add together the potatoes, carrots, and celery. Supersede the lid and cook on Loftier Pressure for two minutes more.
7. When the second melt time ends, plow off the pressure cooker. Let the pressure level release naturally for v minutes and finish with a quick pressure level release. When the valve drops, carefully remove the lid. Remove and discard the bay leaves.
8. In a small bowl, whisk the flour and cold water until polish. Add i 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. Flavor with additional salt and pepper to gustatory modality.

Notes

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

*If you want to skip chopping vegetables all together, you can utilize a frozen mixed vegetable medley with carrots, peas, and corn. I'd add about 2 cups. Use a 12 infinitesimal cook time and a 10 minute natural pressure release, then terminate with a quick pressure release.

Diet Information:

Yield: 6 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

Nutrition information is calculated by Nutritionix and may non always be accurate.

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

If y'all like mushrooms, y'all take to try my Beef and Wild Mushroom Stew. This is my pressure level cooker version of Deer Valley'southward beefiness stew, and it features a rich sauce made with white vino, heavy cream, and mushroom stock.

Shepherd's Pieis another meat-and-potatoes nutrient I love in the winter time. I often use ground beefiness since it'due south inexpensive and I more often than not have information technology on hand.

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

Call back you hate meatloaf? Then you haven't tried myBBQ Salary Meatloaf. Even my pickiest eaters will ask for seconds on this one. (I recently cooked information technology in the pressure cooker and finished it on the smoker—it was awesome!)

Pin Information technology:

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