Pressure cooker beef stew is a hearty meal that can be prepared in a fraction of the typical time, simply by using your Instant Pot!
Pressure cooker beef stew creates fork-tender beef in a flavorful sauce, for a delicious meal!
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There are some meals that just seem to warm your soul. There’s a reason they’re referred to as “comfort foods.” They make you feel at home. They elicit fond memories of times gone by or of loved ones cherished.
This pressure cooker beef stew is comfort food at its finest. It reminds me of a quaint little restaurant in Paris on a brisk November evening. While dining at this gem, I ordered the most heavenly boeuf bourguignon, a braised beef stew. It was the perfect pairing of flavors and nourishment, and I remember it so well.
While different from my Parisian meal, this Instant Pot beef stew still serves as a delightfully hearty and flavorful meal that warms the soul. What is it about dreary days, rainy days, or cold days that make us long for food that really fills our tanks?
I’ve made beef stew many times throughout my adult life, typically in a dutch oven or slow cooker. However, as with many of my traditionally-prepared meals, I decided to try making beef stew in my Instant Pot pressure cooker.
This was largely out of necessity, as I didn’t get the ingredients into the slow cooker early enough in the day. Did you know it’s super easy to convert slow cooker recipes to pressure cooker recipes?
I loved this pressure cooker version, because it really shaved off a lot of cook time but still yielded fall-apart chunks of beef alongside fork-tender veggies, soaked in a savory broth.
I chose to thicken up the broth a bit with a cornstarch slurry, to make it more of a gravy-like consistency.
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How to Make Pressure Cooker Beef Stew
The process is actually very simple. You start with a chuck roast, cut into 1-2″ pieces. If you want to save a little bit of time, you could also just buy pre-cut stew meat or ask your butcher if they will cut a chuck roast for you.
You’ll toss the beef pieces with a mixture of flour, spices, and herbs, creating a coating on them. Then, brown them in the Instant Pot.
You’ll need to deglaze the insert pot after browning to remove any stuck-on flour. This flour could cause scorching or inability to achieve high pressure.
After deglazing, add all the ingredients to the pot, at which you’ll cook them under pressure for 22 minutes. Hard to believe, right?! Normally, it takes hours to cook beef like this!
After cooking, allow a natural release of pressure to really enhance the meat’s tenderness.
At this point, the liquid will be somewhat brothy. You can add a cornstarch slurry to thicken it if desired. It’s delicious ladled straight into a bowl, or you can layer it over of a scoop of rice or noodles.
Grab some crusty french bread for dipping and you’ll be golden!
- Instant Pot (I have the DUO60 model, but there are several others to choose from) or other electric pressure cooker
- 2-3 lb. beef chuck roast, cut into 1-2" chunks
- 1/3 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 2 1/2 tsp Italian seasoning, divided
- 4 Tbs olive oil, divided
- 3 russet potatoes, peeled and cubed
- 4 carrots, sliced into 1-inch slices
- 2 celery ribs, sliced
- 1/4 cup water
- 4 cups beef broth
- 2 Tbs worcestershire sauce
- 1 1/2 cups frozen pearl onions
- 1 bay leaf
- 6-oz can tomato paste
- optional: 3 Tbs cornstarch whisked together with 3 Tbs cold water to create a slurry
- Add beef pieces, flour, salt, pepper, onion powder, garlic powder, and 1/2 tsp Italian seasoning to a gallon-size zip top bag. Shake well to coat beef.
- To the insert pot of an Instant Pot, add 2 Tbs olive oil. Use the Saute function to heat the pot. When oil is hot, add half of the beef pieces to the pot.
- Brown the beef on all sides, turning the pieces every couple of minutes until surfaces are browned.
- Remove beef to a plate and add remaining 2 Tbs olive oil to the pot. Add remaining beef to the hot pot and repeat browning process.
- Transfer beef to a plate. Turn off the Saute function.
- Add water to the hot pot, deglazing the pot by using a spoon or spatula to scrape up any brown bits on the bottom of the pot.
- Return beef to the pot and add all remaining ingredients except for the cornstarch slurry, stirring to combine well.
- Lock lid into place and set vent to the sealed position. Select a 22 minute cook time at high pressure.
- Once cook time is complete, allow a natural pressure release. After pressure has released and valve has dropped, turn off the pressure cooker. Carefully remove the lid and stir contents, removing the bay leaf (if you can find it).
- Optional: If desired, add cornstarch slurry to the contents of the pot to thicken the liquid to a more gravy-like consistency, stirring constantly until desired consistency is achieved.
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Adapted from Life Made Sweeter
Amount Per Serving: Calories: 1032Total Fat: 60gSaturated Fat: 23gTrans Fat: 3gUnsaturated Fat: 33gCholesterol: 282mgSodium: 1115mgCarbohydrates: 36gFiber: 6gSugar: 8gProtein: 90g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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