Easy Beef Recipes Easy Beef Recipes Instant Pot
In the spirit of the warm, cozy vibes, I have a comforting hug of a recipe for yous: Instant Pot Beefiness Stew. Information technology has the cozy richness you lot expect from the stick-to-your-ribs classic, fabricated faster and easier in the pressure cooker.
This recipe is an accommodation of my Crock Pot Beef Stew.
Beef stew is one of my accented favorite recipes to make on a chilly, cloudy twenty-four hours (along with this Crockpot Vegetable Beef Soup) when I can prep the beef stew earlier in the day, so take pleasance in allowing the meat to melt depression and wearisome for hours, until it is so fall-apart tender, information technology slices with a spoon.
This recipe for Instant Pot beef stew is that recipe'due south taste twin, on warp speed.
The pressure cooker makes that all-twenty-four hour period flavor attainable in a fraction of the time.
Veggies and beef pieces become perfectly tender and flavorful in a scrumptious, cozy-to-your-core broth.
Every time I take a seize with teeth of this tasty Instant Pot beef stew, I experience transported to a snug room beside a roaring fire in some windswept, drizzly, fairytale part of the world.
The declension of Ireland perhaps? Or endeavour Beef Bourguignon for a French inspired version.
Similar hearty Spanish Chicken Stew and Red Vino Braised Brusque Ribs, Instant Pot beef stew feels like the repast for that kind of night, when the rain taps on the window, but you needn't worry.
You are snug and the stew is hot and ready.
5 Star Review
"Hands down the best beef stew I've ever made or had! The thyme flavor was an amazing improver!"
— AH —
Tips for the Best Instant Pot Beefiness Stew
- Dark-brown the beef so that it gets that delectable crust. Crust = FLAVOR, so don't skip this step. It takes a little bit of patience just will be well worth your time.
- Deglaze the pot and scrape up every brownish bit. Deglazing both adds richness to the stew and ensures that you don't receive the dreaded Instant Pot "burn" alert.
- Use vino if you like. I wrote the recipe for deglazing the stew with beef broth to keep information technology simple, but yous could certainly exercise an Instant Pot beef stew red wine deglaze instead.
- Pile on the veg. Forget Instant Pot beef stew with few ingredients! I loaded this soup with lots of salubrious vegetables, then it's incredibly flavorful and truly can concur its own equally an all-in-one repast.
How to Brand Instant Pot Beefiness Stew
If you honey cozy, hearty, and nutritious recipes that will please everyone at your table, then this dairy-free Instant Pot beef stew is the best thing to cook in an Instant Pot!
The Ingredients
- Boneless Chuck Roast. Chuck roast is the perfect choice for this beefiness stew. It'south tender, protein-packed, flavorful, and won't dry out during cooking.
Tip!
- How to brand beef stew meat tender. Normally, the only way to reach a melt-in-your-oral fissure texture with tougher cuts of beef (like the beef used for beef stew) is hours of low and tiresome cooking.
- The Instant Pot speeds the process forth. Considering 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'south flavors and add nutrition.
- Russet Potato. Russet potatoes agree up well during cooking, making them the perfect variety to use in beef stew. Make sure your white potato chunks are like in size so that they will cook in the aforementioned amount of fourth dimension.
- 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 lycopersicon esculentum 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 can of lycopersicon esculentum paste only to use a tiny bit!).
- Cornstarch + Water. You can add water to your beef stew with a little cornstarch (instead of flour) to help thicken it upward.
- Peas. Fresh or frozen will work here.
The Directions
- Chocolate-brown the beefiness in the Instant Pot in batches so that all sides develop colour.
- 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 Not stir! This helps avert the burn warning.
- Melt on HIGH for 35 minutes, then permit the pressure release naturally. Discard the bay leaf.
- Prepare a cornstarch slurry, and stir information technology into the Instant Pot. Add the peas. DIG IN!
Tip!
- How long to pressure cook beef stew. 35 minutes of HIGH pressure (the transmission setting), plus 10 minutes of natural release, yielded pieces of stew meat that tasted as if they'd been cooking for hours instead of minutes.
- Be sure you cut the meat to the size directed in the recipe to ensure this Instant Pot beef stew time is right for yous too.
- What about the meat/stew push? The meat stew setting is a one-click approach to cooking larger pieces of meat (like 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, so I recommend making the recipe as directed.
Wine Pairing
Instant Pot beefiness stew and carmine wine are a delicious combo! Try this stew with a full-bodied Merlot, Malbec, Pinot Noir, Cabernet Sauvignon, or Bordeaux. Yous can use some of the wine to deglaze the pan, then enjoy the rest.
Storage Tips
- To Store . Refrigerate stew in an airtight storage container for upward to 4 days.
- To Reheat . Rewarm leftovers in a Dutch oven on the stovetop over medium-depression heat or gently in the microwave.
- To Freeze . Freeze stew in an airtight freezer-safe storage container for up to three months. Let thaw overnight in the refrigerator earlier reheating.
Repast Prep Tip
Chop the vegetables up to i day in advance, storing them in separate airtight storage containers in the fridge.
What To Serve with Beef Stew
While this stew can easily serve as an all-in-1 meal, here are a few ideas of what would pair well with it:
Side Dishes
Roasted Broccoli
Recommended Tools to Make This Instant Pot Beefiness Stew Recipe
- Instant Pot. This is the one I own and love!
- Ladle. The ideal tool for serving soups and stews.
- Extra Large Cutting Board. For recipes with lots of ingredients, this cutting board is perfect.
Instant Pot beef stew, I'm set for a big bowl of your cozy, delicious comfort!
Frequently Asked Questions
Tin I Make This a Whole30 Beef Stew?
Yes, for those with dietary concerns, this Instant Pot beef stew is Whole30 and Paleo friendly. Swap arrowroot for the corn starch, and omit the Worcestershire (yous can splash in some coconut aminos for extra season instead if you like).
Is Instant Pot Beef Stew Gluten Free?
Yes, this beef stew is naturally gluten free…though nosotros couldn't resist dipping ours with hunks of crusty bread.
Can You lot Overcook Stew Meat in Instant Pot?
Yes, you tin overcook stew meat in the Instant Pot if you're non conscientious. While beefiness stew does get more tender the longer it cooks, at that place's a fine line between tender and overdone. Brand sure to slice your meat cubes to the recommended size in the recipe instructions and follow the cook times closely.
- ii pounds boneless chuck roast
- iii tablespoons actress-virgin olive oil divided
- 2 teaspoons kosher common salt divided
- 1/two teaspoon ground blackness pepper divided
- ane large yellow onion
- 2 cloves garlic
- 1 pound carrots nigh vi medium
- one big russet potato*
- 1 (xiv.v-ounce can) depression-sodium beef broth
- 1 tablespoon Worcestershire sauce**
- 1 bay leafage
- 1 teaspoon dried thyme
- 1 (8-ounce tin can) no salt added tomato sauce
- 2 tablespoons cornstarch*
- ii tablespoons water
- ane 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 1/2-inch cubes, removing any large, tough pieces of fat or gristle.
-
Turn the Instant Pot to SAUTE. Add ane tablespoon of the oil. In one case 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, 1 teaspoon salt, and 1/4 teaspoon pepper. The cubes should exist in a single layer and not too crowded so that they brownish nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a brownish crust and come abroad from the pan hands. Turn and go on searing until dark and brown all over, about 4 additional minutes. Transfer the seared meat to a clean plate or bowl. Add another 1 tablespoon olive oil to the pot. In one case hot, add the remaining beefiness and remaining 1 teaspoon salt and 1/iv teaspoon pepper. Sear the remaining beef. If the pan gets likewise dry, add a bit more than oil equally needed.
-
While the meat browns, dice the yellow onion. Mince the garlic. Peel the carrots and cutting them into one/2-inch-thick diagonal slices.
-
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. Cook, stirring occasionally, until the onion begins to soften and browns, about 6 minutes.
-
While the onion cooks, scrub and peel the potato and cut it into three/four-inch chunks. If you haven't finished cutting the carrots, do then now.
-
Add the garlic to the Instant Pot. Cook, stirring constantly until fragrant, about 30 seconds. Add together the beef goop and use a spoon to scrape the brown bits from the bottom of the pan. Brand sure you remove every last bit of stuck-on food then that you don't receive a "burn down" warning.
-
Stir in the carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beefiness, along with any meat juices that have collected on the plate. Cascade the love apple sauce on top. Practise not stir over again.
-
Shut and seal the Instant Pot. Cook on high pressure for 35 minutes, then let the pressure to release naturally for 10 minutes. Vent to release whatsoever remaining pressure, so carefully open the chapeau. Remove and discard the bay leaf.
-
In a minor bowl, whisk together the cornstarch and water to create a slurry. Add together to the Instant Pot and stir until the stew thickens. Add the peas and stir to warm through. Serve hot, sprinkled with fresh parsley.
- TO Shop: Refrigerate leftover 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 oestrus or in the microwave.
- TO FREEZE: Freeze stew in an closed freezer-safe storage container for upwardly to 3 months. Let thaw overnight in the refrigerator before reheating.
- *I practice not recommend using Yukon golden potatoes, which are too starchy and will non hold their shape when boiled in stew.
- **To make the recipe Whole30/Paleo compliant, bandy arrowroot for the cornstarch and omit the Worcestershire (you can splash in some coconut aminos for extra flavor instead if you like).
Serving: one.5 cups Calories: 489 kcal Carbohydrates: 36 thou Poly peptide: 44 g Fat: 22 thousand Saturated Fat: 8 g Cholesterol: 117 mg Cobweb: half dozen 1000 Sugar: x grand
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