At that place'south nothing like a large pot of stew for dinner on a cold day.  Instant Pot Beef Stew is a meal everyone can make. If y'all tin chop, you lot can make this recipe!

Instant Pot Beef Stew

Whenever I read a recipe for "easy" beefiness stew, I wonder, is there any other type of stew? Stew has been around for ages and is basically meat, vegetables, seasonings and  liquid. Desire to acquire how to make the best pot of Instant Pot Beefiness Stew you lot've ever eaten? Y'all've come to the correct identify.  Permit'due south get started!

Instant Pot Beef Stew

Instant Pot Beef Stew

Instant Pot Beef Stew in minutes, instead of hours

The beauty of this recipe for Instant Pot Beef Stew is instead of cooking for 6-viii hours in a low oven or tiresome cooker, it cooks up starting time to finish in nigh an hour and 15 minutes. Side annotation: I try to be realistic about cooking time on the Instant Pot. Many will tell y'all it takes 25 minutes in the pot. Which is true, but you accept to cistron in the heat upwards and natural pressure release time.  If this is confusing to you, take a expect at my Instant Pot, Now What? post. Back to the cooking time… nosotros are talking about  60-75 minutes instead of 6-8 HOURS.Boy Scout Stew used to be my get-to recipe for stew. The downside of ho-hum cooker  recipes? Unless you lot retrieve to throw together dinner early in the day, it's 6 pm and y'all're thinking- ugh! drive thru line, again.

Instant Pot Beef Stew

Cardinal ingredients

There are a few key ingredients to any pot of stew. Meat. You can make a stew meatless, only and then information technology'southward actually only a vegetable soup, thickened. Stew is traditionally cooked low and slow as we discussed to a higher place. The irksome method is to tenderize the meat (which is nearly often an inexpensive cutting, best cooked in liquid on a low setting) merely also to permit the vegetables in the dish to break down and season the dish with natural flavorings. The vegetables and meat also tend to break down and serve as a thickening in the stew. I usually outset with about two lbs of stew meat. You tin buy stew meat already packaged, which is the easiest option. Annihilation around 2 lbs per package is perfect. I expect for "Chuck Shoulder" if I am purchasing a piece of meat to cutting up. It is usually not expensive and has enough collagen to break down while cooking and allow the meat to accept a moist and tender texture after being pressure cooked or dull cooked. For vegetables, I use potatoes, carrots ( I like babe carrots because they are simple), sweet or yellowish onions, fresh garlic and celery. A word to the wise. many people, especially little people,  don't love celery. I personally love it. When I'k making stew for a family with young children, I leave the celery out and add more carrots or potatoes. You'll  also demand a little broth, flavoring, thickening, which tin be either cornstarch or flour and I love a bit of Worcestershire likewise.

Instant Pot Beef Stew

To brown or not to brown?

I you have the time, brown the stew meat before cooking. The drippings left in the pan will lend a overnice flavor to the stew. I take fabricated stew using the Instant Pot with frozen stew meat, unthawed, and had astonishing results. If your meat is frozen, follow the directions in the "notes" section of the recipe, you lot will still be able to take stew on your tabular array in a little over an hour!  Whenever I make stew in the Instant Pot and am not in a huge hurry, I brown the meat before pressure cooking. I toss flour (near 1/4 loving cup) on the meat while it is browning on the sauté setting. The flour helps to thicken the stew.

A little seasoning goes a long way toward flavorful stew…

This recipe is really so simple, as I said earlier, a stew recipe should exist and normally is one of the almost bones and simple dishes y'all can make as a cook! I believe a few herbs and seasonings prepare this stew apart from the rest. A little stale thyme, oregano and parsley.  Fresh (instead of stale) is groovy likewise, just I ordinarily simply throw in dried when I'm in a hurry! I as well add a little fresh garlic, and a generous amount of skilful former table salt and pepper. I also like a bit of color and a tart season so I like to utilize Worcestershire sauce which is made of malt vinegar, shallots, garlic, onions. It adds a rich flavour as well as color to the stew.  These ingredients all seem like small additions, which yous may be tempted to leave out, merely they brand all the difference in a banal vs a WOW stew.

Instant Pot Beef Stew

Cooking in stages for all-time results

I experimented several times using the Instant Pot to make this dish and found the best method was to saute the meat first, turn on the pressure setting and when the meat was finished force per unit area cooking, add the vegetables and steam for 5-6 minutes and then manual release the steam. This immune the meat to cook for enough time to tenderize, but not melt the vegetables to the mush stage! I like the veggies to break up and meld into the stew, just mashed potato consistency is not what we are looking for in stew! Meliorate to take the extra step and steam the veggies afterward the meat is cooked. Oh and don't forget the biscuits. Every pot of stew should have a pan of biscuits served on the side!

It is May 17. Yes, May 17 here. I was going to wait until autumn to mail service this recipe, since we are supposed to be on the verge of summer!  I woke upward this morning to snow.  What ameliorate fourth dimension to make Instant Pot beef Stew?? Turn on the fireplace and get cozy. It'southward stew fourth dimension.

Instant Pot Beef Stew

  • two lbs beef stew meat
  • 1-2 tablespoons olive oil
  • table salt and pepper to flavor meat
  • 2 tablespoons flour
  • iii tablespoons Worcestershire sauce
  • 1-2 cloves garlic chopped
  • 2 1/2 cups craven or beef broth
  • one big onion two cups chopped, i inch pieces
  • 2 stalks celery- 1 loving cup chopped into ane inch pieces
  • one lb bag baby carrots
  • 2 lbs potatoes red, white or russets, cleaned, cutting into 1 one/2 inch cubes
  • ane 14 oz can chopped tomatoes or two cups chopped tomatoes with juice
  • 1 tablespoon Knorr beef seasoning or 2 beef bullion cubes I expect for no MSG included
  • i teaspoon each salt and pepper
  • two tablespoons dried parsley
  • 1 teaspoon each dried thyme and oregano
  • i tablespoon plus i teaspoon cornstarch optional

  1. Turn the Instant pot to the saute setting.

  2. Pour olive oil into the pot. Identify the meat into the pot, flavor generously with salt and pepper (this is in addition to the salt and pepper added with vegetables). Add flour to the meat and saute on high until the meat is browned a chip. This takes about 2-3 minutes. Toss meat around so the flour is non visible and the meat browns.

  3. Add together Worcestershire sauce, garlic, and goop. Plough the pot to the manual setting and use the upwards pointer until the display shows xx minutes. Place the lid in the locked position with the seal in place and the vent to the closed position. Kickoff the pot.

  4. While the meat is cooking, Chop the veggies. You lot should have well-nigh ten cups full of any combination of vegetables listed in the recipe.

  5. When the timer goes off and the meat is finished cooking, let the pressure naturally release for nearly 10-15 minutes. Release whatever remaining pressure using the pressure release valve.

  6. Add together the vegetables to the Instant Pot, along with the canned or fresh tomatoes, beefiness flavoring, salt and pepper and dried herbs. No need to mix yet.

  7. Set the hat on the Instant Pot and using the "steam" setting, fix the steam for half-dozen minutes. Lock the lid in position and plow the pot on.

  8. Later the vegetables have steamed, manually release the pressure and give the stew a mix. If information technology is non as thick every bit you'd like, Remove some of the liquid from the pot (most 1 loving cup) and place in a cup.  Add the tablespoon of cornstarch to the liquid and whisk. Add liquid back to the pot and stir gently. Leave the pot on the warm mode and it will come to a eddy, stir until thickened, then turn off pot to serve.

-If your meat is frozen, or you don't accept time to brown the meat, add the meat to the pot and omit the browning footstep. Exercise non add together the flour. But add together the meat and follow directions for adding rest of ingredients Worcestershire, garlic, salt, pepper and broth and cook.