There's nothing like a big pot of stew for dinner on a common cold day.  Instant Pot Beefiness Stew is a meal everyone can make. If yous can chop, yous can make this recipe!

Instant Pot Beef Stew

Whenever I read a recipe for "easy" beef stew, I wonder, is there whatever other type of stew? Stew has been around for ages and is basically meat, vegetables, seasonings and  liquid. Want to learn how to brand the best pot of Instant Pot Beef Stew you've ever eaten? You've come to the correct identify.  Let's get started!

Instant Pot Beef Stew

Instant Pot Beef Stew

Instant Pot Beef Stew in minutes, instead of hours

The dazzler of this recipe for Instant Pot Beef Stew is instead of cooking for six-8 hours in a depression oven or irksome cooker, it cooks up start to stop in about an 60 minutes and fifteen minutes. Side note: I try to be realistic about cooking time on the Instant Pot. Many will tell you information technology takes 25 minutes in the pot. Which is truthful, but you have to factor in the heat up and natural pressure release time.  If this is confusing to you, accept a look at my Instant Pot, Now What? post. Back to the cooking time… we are talking about  60-75 minutes instead of half dozen-eight HOURS.Male child Scout Stew used to be my go-to recipe for stew. The downside of slow cooker  recipes? Unless you recall to throw together dinner early in the day, information technology'due south six pm and you lot're thinking- ugh! bulldoze thru line, again.

Instant Pot Beef Stew

Central ingredients

There are a few key ingredients to any pot of stew. Meat. You can brand a stew meatless, but then information technology's really just a vegetable soup, thickened. Stew is traditionally cooked low and slow as we discussed above. The wearisome method is to tenderize the meat (which is near oft an inexpensive cutting, best cooked in liquid on a low setting) simply besides to allow the vegetables in the dish to pause down and season the dish with natural flavorings. The vegetables and meat also tend to break downwardly and serve equally a thickening in the stew. I usually commencement with about 2 lbs of stew meat. You can buy stew meat already packaged, which is the easiest option. Annihilation around two lbs per packet is perfect. I await for "Chuck Shoulder" if I am purchasing a piece of meat to cut upwards. It is normally not expensive and has enough collagen to intermission downwardly while cooking and allow the meat to have a moist and tender texture later beingness pressure cooked or slow cooked. For vegetables, I use potatoes, carrots ( I like baby carrots because they are simple), sweet or yellow onions, fresh garlic and celery. A discussion to the wise. many people, especially little people,  don't love celery. I personally love it. When I'yard making stew for a family with immature children, I leave the celery out and add together more carrots or potatoes. You'll  also need a little broth, flavoring, thickening, which can be either cornstarch or flour and I love a flake of Worcestershire besides.

Instant Pot Beef Stew

To brown or not to brown?

I you lot have the time, brown the stew meat before cooking. The drippings left in the pan will lend a nice flavor to the stew. I have made 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 volition still be able to accept stew on your table in a little over an hour!  Whenever I brand stew in the Instant Pot and am not in a huge hurry, I chocolate-brown the meat before pressure cooking. I toss flour (about 1/4 cup) on the meat while it is browning on the sauté setting. The flour helps to thicken the stew.

A piddling seasoning goes a long fashion toward flavorful stew…

This recipe is actually then simple, as I said before, a stew recipe should be and usually is one of the well-nigh bones and simple dishes you lot can make as a cook! I believe a few herbs and seasonings set this stew apart from the rest. A little dried thyme, oregano and parsley.  Fresh (instead of stale) is great too, but I usually just throw in dried when I'm in a hurry! I also add a fiddling fresh garlic, and a generous amount of skilful old salt and pepper. I besides like a chip of colour and a tart flavor 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 you may be tempted to exit out, just they make all the difference in a bland vs a WOW stew.

Instant Pot Beef Stew

Cooking in stages for best results

I experimented several times using the Instant Pot to make this dish and institute the best method was to saute the meat offset, turn on the pressure setting and when the meat was finished pressure cooking, add together the vegetables and steam for v-6 minutes and so transmission release the steam. This allowed the meat to cook for enough fourth dimension to tenderize, but not cook the vegetables to the mush stage! I similar the veggies to break up and meld into the stew, simply mashed murphy consistency is not what nosotros are looking for in stew! Better to take the actress step and steam the veggies after the meat is cooked. Oh and don't forget the biscuits. Every pot of stew should accept a pan of biscuits served on the side!

It is May 17. Yes, May 17 here. I was going to wait until fall to postal service this recipe, since nosotros are supposed to be on the verge of summertime!  I woke upwards this morning time to snow.  What better time to make Instant Pot beef Stew?? Turn on the fireplace and get cozy. It's stew time.

Instant Pot Beef Stew

  • 2 lbs beef stew meat
  • 1-2 tablespoons olive oil
  • salt and pepper to season meat
  • 2 tablespoons flour
  • iii tablespoons Worcestershire sauce
  • i-2 cloves garlic chopped
  • ii 1/2 cups chicken or beef goop
  • i large onion ii cups chopped, i inch pieces
  • two stalks celery- one cup chopped into one inch pieces
  • 1 lb pocketbook infant carrots
  • two lbs potatoes blood-red, white or russets, cleaned, cut into ane one/ii inch cubes
  • 1 14 oz tin chopped tomatoes or ii cups chopped tomatoes with juice
  • 1 tablespoon Knorr beef seasoning or 2 beef bullion cubes I look for no MSG included
  • 1 teaspoon each salt and pepper
  • 2 tablespoons dried parsley
  • 1 teaspoon each stale thyme and oregano
  • 1 tablespoon plus ane teaspoon cornstarch optional

  1. Turn the Instant pot to the saute setting.

  2. Pour olive oil into the pot. Place the meat into the pot, season generously with common salt and pepper (this is in add-on to the salt and pepper added with vegetables). Add flour to the meat and saute on loftier until the meat is browned a bit. This takes well-nigh two-three minutes. Toss meat around and then the flour is not visible and the meat browns.

  3. Add together Worcestershire sauce, garlic, and broth. Turn the pot to the manual setting and use the up arrow until the brandish shows twenty minutes. Place the chapeau in the locked position with the seal in place and the vent to the airtight position. Start the pot.

  4. While the meat is cooking, Chop the veggies. Y'all should have most x cups total of whatever combination of vegetables listed in the recipe.

  5. When the timer goes off and the meat is finished cooking, permit the pressure naturally release for about 10-xv minutes. Release whatsoever remaining pressure using the pressure release valve.

  6. Add the vegetables to the Instant Pot, along with the canned or fresh tomatoes, beef flavoring, table salt and pepper and dried herbs. No need to mix even so.

  7. Set the lid on the Instant Pot and using the "steam" setting, set the steam for half dozen minutes. Lock the lid in position and turn the pot on.

  8. Afterwards the vegetables have steamed, manually release the pressure and give the stew a mix. If it is non as thick equally you'd similar, 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 up to a eddy, stir until thickened, and then plough off pot to serve.

-If your meat is frozen, or you lot don't have time to chocolate-brown the meat, add the meat to the pot and omit the browning step. Do not add the flour. But add the meat and follow directions for calculation residual of ingredients Worcestershire, garlic, common salt, pepper and broth and cook.