Beef Stew With Instant Pot Using Water

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Former-Fashioned Instant Pot Beefiness Stew Recipe

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This easy-to-make Pressure Cooker Beef Stew is the perfect cold-weather comfort food. You can have this hearty stew on the table in nether an hour from commencement to cease , just it'll gustatory modality like y'all permit information technology simmer all day.

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

Best thing is that you tin make it any fourth dimension you're craving something warm and hearty, since this Instant Pot Beefiness Stew recipe has simply a 12 infinitesimal cook fourth dimension and will exist on your tabular array in under an hour.

Update: This was my most popular recipe I created in 2019, so I wanted to update it with new pictures and a video to show how piece of cake it is.

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

This Pressure Cooker Beef Stew recipe works in ANY make of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker 40.

I took my mom's original recipe and simplified it a fiddling. I prefer to utilise 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 frequently use chuck roast for beef stew recipe, though I'll also use a round steak or rump roast if information technology's on auction. Both cuts are fairly cheap, trim upwardly easily, and result in tender beef stew meat.

Actually it's nearly personal preference:

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

➡️ Round roasts or rump roasts have less marbling, which can make it easier to trim upwardly each seize with teeth to discard the meat.

Whatever type of roast yous use, be sure to dice it into uniform-sized pieces for even cooking.

How to Make a Flavorful Beef Stew in the Pressure Cooker

The #1 affair you tin can do for a flavorful stew is to chocolate-brown the beefiness! Especially when y'all're in a hurry, information technology can exist tempting to but throw everything in the pot to cook. However, you miss out on so much flavor this way!

Afterwards you brown the beefiness and saute the onions, yous'll add beef broth to the pan. So give the lesser of the pot a good stir to loosen all of the browned $.25 from the bottom of the pot. The more browned bits, the more than flavorful the stew volition be!

💡 TIP: If the browning is moving besides chop-chop, add oil or broth.
if you're near the stop of the browning procedure, just add together the broth. If y'all still have a practiced amount of beef to dark-brown, add another tablespoon of oil and adjust your Saute setting to a lower heat level.

Don't Flour Your Beef Earlier Cooking

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

DON'T Exercise THIS IN YOUR PRESSURE COOKER!

Flouring the beefiness earlier 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 Beefiness

To make Pressure Cooker Beefiness Stew with frozen beefiness, you'll need to add at least 5 minutes to the High Pressure cook time.

Ideally, you'll want your cubed beef to exist frozen flat and evenly. If information technology's frozen in a big clump, information technology'southward much, much harder to ensure the outside and insides are cooked evenly, and you'll need to add more minutes to the melt fourth dimension.

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

After pressure cooking, you tin can use an instant-read thermometer and test 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 Later on the meat is cooked through.

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

The meat in Force per unit area Cooker Beef Stew should exist cooked tender by the time the first 10-minute cook time ends. If you lot like a fork-tender beef, yous may want to add a few extra 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 little chewy after pressure level cooking, return the lid and cook at High Pressure level for another 3 to 5 minutes before adding the vegetables.

(Once yous add together the veggies, you're limited on how long yous can pressure cook things before the veggies plough to mush.)

Should I Employ Flour or Cornstarch to Thicken Beef Stew

You can use either flour or cornstarch in this recipe! Whichever fashion you lot choose to become, be sure to mix information technology with cold h2o first to avert clumps. And E'er add the thickener subsequently pressure cooking.

Since I grew up eating stew thickened with flour, that's how I wrote this recipe. Stir together the flour and cold h2o into a slurry. Stir the flour mixture until smooth, add a fiddling of the warm broth from the stew to the flour slurry, and stir some more until smooth. So pour this whole mixture dorsum into the pressure cooking, again stirring constantly.

All the same, if y'all prefer cornstarch thickeners, become for information technology! (Bonus: it makes the stew gluten free!) Outset with 2 tablespoons cornstarch mixed with two tablespoons common cold water and add to the cooking pot. Select Saute and simmer until the stew thickens.

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

Calculation Scarlet Wine to the Beef Stew

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

Substitute ½ to ane cup of ruddy wine for the same corporeality 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 wine in this recipe.)

What Potatoes Should I Apply?

I love to employ piddling new potatoes considering they keep their shape and accept a shine texture when cooked. Even better, there's no need to peel them and there's minimal chopping!

However, y'all can utilise russet potatoes without any modify to the melt time. Substitute nigh ii cups of chopped russet potatoes in this recipe.

How Long Can Y'all Shop Leftovers?

Leftover stew tin can be stored in your fridge for 3 to four days. If you'd like information technology to keep longer, yous'll need to freeze it. I prefer to freeze soups and stews in private portions for a quick and easy meal.

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

Ingredients

• 2 pounds chuck roast, trimmed and cut into 2-inch cubes
• Salt and freshly ground black pepper, for seasoning
• ane tablespoon vegetable oil
• 1 tablespoon butter
• 1 cup diced frozen onion
• 2 cans (14.5 ounces) reduced-sodium beef broth
• one can (14.five ounces) crushed tomatoes
• 2 tablespoons stale parsley
• 2 bay leaves
• 10 pocket-size new potatoes, done and quartered
• 3 large carrots, cut into ½-inch pieces
• 2 ribs celery, cutting into ½-inch pieces
• ¼ loving cup all-purpose flour
• ¼ loving cup cold water
• 1 cup frozen corn*
• ½ cup frozen peas*

Instructions

1. Season the beef generously with common salt and pepper.
2. Select Sauté and add the vegetable oil and butter to the pressure level cooking pot. When the butter is melted, brown the meat in batches for well-nigh 5 minutes per batch until all the meat is browned—do non oversupply the pot. Add more oil as needed. Transfer the browned meat to a plate.
3. Add together the onion to the cooking pot. Sauté for almost 3 minutes, stirring frequently, until softened. Stir in the beef broth to deglaze the pot, scraping up whatever brownish bits from the lesser of the pot.
4. Stir in the crushed tomatoes, parsley, bay leaves, and browned beef with any accumulated juices. Lock the lid in place. Select High Pressure and x minutes cook time.
5. When the cook fourth dimension ends, let the pressure level release naturally for v minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
6. Add together the potatoes, carrots, and celery. Replace the lid and cook on High Pressure level for 2 minutes more.
7. When the second melt time ends, plow off the pressure cooker. Permit the pressure release naturally for 5 minutes and cease 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 smooth. Add 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 eddy, stirring constantly until it thickens. Stir in the corn and peas. Season with additional salt and pepper to taste.

Notes

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

*If you desire to skip chopping vegetables all together, you can utilise a frozen mixed vegetable medley with carrots, peas, and corn. I'd add together nearly ii cups. Use a 12 infinitesimal melt time and a x infinitesimal natural pressure level release, and then finish with a quick force per unit area release.

Nutrition Information:

Yield: six Serving Size: one
Corporeality Per Serving: Calories: 702 Full Fatty: 28g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 131mg Sodium: 604mg Carbohydrates: 68g Cobweb: 8g Carbohydrate: 8g Poly peptide: 47g

Nutrition information is calculated past Nutritionix and may non always be authentic.

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

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

Shepherd's Pieis some other meat-and-potatoes nutrient I honey in the winter time. I often apply basis beefiness since it'southward inexpensive and I generally accept information technology on manus.

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

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

Pivot It:

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