Healthy Recipe for Instant Pot Beef Stew
In the spirit of the warm, cozy vibes, I have a comforting hug of a recipe for you: Instant Pot Beef Stew. Information technology has the cozy richness you look from the stick-to-your-ribs classic, made faster and easier in the pressure level cooker.
This recipe is an adaptation of my Crock Pot Beef Stew.
Beef stew is ane of my accented favorite recipes to make on a dank, cloudy twenty-four hour period (forth with this Crockpot Vegetable Beef Soup) when I can prep the beefiness stew before in the day, and so accept pleasure in allowing the meat to melt low and wearisome for hours, until it is and so fall-autonomously tender, it slices with a spoon.
This recipe for Instant Pot beef stew is that recipe'south sense of taste twin, on warp speed.
The pressure cooker makes that all-day flavor attainable in a fraction of the time.
Veggies and beef pieces get perfectly tender and flavorful in a scrumptious, cozy-to-your-core broth.
Every time I have a bite of this tasty Instant Pot beefiness stew, I feel transported to a snug room abreast a roaring burn in some windswept, drizzly, fairytale part of the world.
The coast of Republic of ireland mayhap? Or try Beef Bourguignon for a French inspired version.
Similar hearty Spanish Craven Stew and Ruby Wine Braised Brusk Ribs, Instant Pot beef stew feels like the meal for that kind of dark, when the pelting taps on the window, but yous needn't worry.
You are snug and the stew is hot and set up.
5 Star Review
"Hands down the best beefiness stew I've always made or had! The thyme flavor was an amazing addition!"
— AH —
Tips for the Best Instant Pot Beef Stew
- Brown the beef and then that it gets that delectable crust. Chaff = Flavour, then don't skip this step. It takes a footling bit of patience but will exist well worth your time.
- Deglaze the pot and scrape up every brown bit. Deglazing both adds richness to the stew and ensures that y'all don't receive the dreaded Instant Pot "burn" warning.
- Use wine if you lot like. I wrote the recipe for deglazing the stew with beef broth to go along information technology simple, but you could certainly do an Instant Pot beef stew ruby wine deglaze instead.
- Pile on the veg. Forget Instant Pot beef stew with few ingredients! I loaded this soup with lots of healthy vegetables, and so information technology'due south incredibly flavorful and truly tin can hold its own as an all-in-one repast.
How to Make Instant Pot Beefiness Stew
If you love cozy, hearty, and nutritious recipes that will please anybody at your table, then this dairy-gratis Instant Pot beef stew is the best matter to cook in an Instant Pot!
The Ingredients
- Boneless Chuck Roast. Chuck roast is the perfect choice for this beefiness stew. Information technology'south tender, protein-packed, flavorful, and won't dry out out during cooking.
Tip!
- How to brand beef stew meat tender. Unremarkably, the only fashion to reach a melt-in-your-oral fissure texture with tougher cuts of beef (like the beef used for beef stew) is hours of depression and slow cooking.
- The Instant Pot speeds the process along. Because no moisture escapes, information technology locks tenderness into every seize with teeth of the beef.
- Onion + Garlic + Carrots. A succulent mix of pantry staples that help build the stew's flavors and add nutrition.
- Russet Potato. Russet potatoes hold up well during cooking, making them the perfect variety to utilize in beef stew. Make sure your potato chunks are like in size so that they volition cook in the aforementioned corporeality of time.
- Worcestershire Sauce. A dash of this umami ingredient volition make the flavors pop.
- Bayleaf + Dried Thyme. For a more complex goop with that actress somethin' somethin'.
- Tomato Sauce. Instead of making Instant Pot beefiness stew with tomato paste, the lycopersicon esculentum sauce helps give the stew liquid and balances out all the other flavors (plus unless it is 100% necessary, I detest opening a can of tomato plant paste only to apply a tiny flake!).
- Cornstarch + H2o. Y'all can add together h2o to your beef stew with a little cornstarch (instead of flour) to help thicken it up.
- Peas. Fresh or frozen will piece of work here.
The Directions
- Brown the beef in the Instant Pot in batches so that all sides develop color.
- Sauté the onion and garlic. Stir in the beef broth, and scrape the bottom of the pot to deglaze it.
- Add the remaining ingredients. Exercise NOT stir! This helps avoid the burn down warning.
- Cook on HIGH for 35 minutes, and so allow the force per unit area release naturally. Discard the bay leaf.
- Ready a cornstarch slurry, and stir it into the Instant Pot. Add the peas. DIG IN!
Tip!
- How long to pressure cook beef stew. 35 minutes of High pressure (the manual setting), plus 10 minutes of natural release, yielded pieces of stew meat that tasted every bit if they'd been cooking for hours instead of minutes.
- Exist sure yous cut the meat to the size directed in the recipe to ensure this Instant Pot beef stew time is right for you as well.
- What about the meat/stew button? The meat stew setting is a i-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 oasis't experimented with the setting myself, so I recommend making the recipe as directed.
Wine Pairing
Instant Pot beefiness stew and red vino are a succulent combo! Try this stew with a full-bodied Merlot, Malbec, Pinot Noir, Cabernet Sauvignon, or Bordeaux. You can use some of the wine to deglaze the pan, so bask the balance.
Storage Tips
- To Shop . Refrigerate stew in an closed storage container for upward to 4 days.
- To Reheat . Rewarm leftovers in a Dutch oven on the stovetop over medium-low rut or gently in the microwave.
- To Freeze . Freeze stew in an closed freezer-condom storage container for up to iii months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Chop the vegetables up to 1 twenty-four hours in accelerate, storing them in split airtight storage containers in the refrigerator.
What To Serve with Beef Stew
While this stew tin easily serve as an all-in-one meal, here are a few ideas of what would pair well with it:
Side Dishes
Roasted Broccoli
Recommended Tools to Brand This Instant Pot Beef 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, succulent comfort!
Frequently Asked Questions
Can I Make This a Whole30 Beefiness Stew?
Yes, for those with dietary concerns, this Instant Pot beef stew is Whole30 and Paleo friendly. Bandy arrowroot for the corn starch, and omit the Worcestershire (you can splash in some kokosnoot aminos for extra flavor instead if you like).
Is Instant Pot Beef Stew Gluten Free?
Yes, this beef stew is naturally gluten free…though we couldn't resist dipping ours with hunks of crusty bread.
Can You lot Overcook Stew Meat in Instant Pot?
Yep, you can overcook stew meat in the Instant Pot if you lot're not careful. While beef stew does get more tender the longer it cooks, in that location's a fine line between tender and overdone. Make certain to slice your meat cubes to the recommended size in the recipe instructions and follow the cook times closely.
- 2 pounds boneless chuck roast
- three tablespoons extra-virgin olive oil divided
- ii teaspoons kosher salt divided
- one/ii teaspoon ground blackness pepper divided
- 1 big xanthous onion
- 2 cloves garlic
- i pound carrots most 6 medium
- 1 large russet potato*
- 1 (fourteen.5-ounce can) low-sodium beef broth
- i tablespoon Worcestershire sauce**
- one bay leafage
- 1 teaspoon dried thyme
- i (8-ounce tin can) no salt added lycopersicon esculentum sauce
- two tablespoons cornstarch*
- ii tablespoons water
- 1 ane/two cups fresh or frozen peas no need to thaw
- Fresh parsley or fresh rosemary, optional for serving
-
Cut the chuck roast into 1 one/two-inch cubes, removing whatsoever large, tough pieces of fat or gristle.
-
Turn the Instant Pot to SAUTE. Add 1 tablespoon of the oil. In one case the oil is hot and shimmering (a drop of water should sizzle if added to the surface of the pot), add half of the beefiness, 1 teaspoon salt, and 1/4 teaspoon pepper. The cubes should exist in a unmarried layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for four to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a brownish crust and come away from the pan easily. Plow and continue searing until night and brownish all over, almost iv additional minutes. Transfer the seared meat to a clean plate or basin. Add together another ane tablespoon olive oil to the pot. Once hot, add the remaining beef and remaining 1 teaspoon salt and 1/four teaspoon pepper. Sear the remaining beef. If the pan gets too dry, add a scrap more than oil as needed.
-
While the meat browns, dice the yellow onion. Mince the garlic. Skin the carrots and cut them into i/2-inch-thick diagonal slices.
-
Remove the second batch of browned beef to the plate with the commencement batch. Add together 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 murphy and cutting it into 3/4-inch chunks. If you haven't finished cutting the carrots, do so at present.
-
Add the garlic to the Instant Pot. Cook, stirring constantly until fragrant, most thirty seconds. Add the beef broth and utilise a spoon to scrape the brown bits from the bottom of the pan. Make certain yous remove every last bit of stuck-on food so that yous don't receive a "fire" warning.
-
Stir in the carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef, forth with any meat juices that have nerveless on the plate. Pour the love apple sauce on top. Practise not stir over again.
-
Close and seal the Instant Pot. Melt on high pressure for 35 minutes, and then allow the pressure level to release naturally for 10 minutes. Vent to release any remaining pressure, then advisedly open the lid. Remove and discard the bay leaf.
-
In a small bowl, whisk together the cornstarch and water to create a slurry. Add 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 STORE: 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-depression heat or in the microwave.
- TO FREEZE: Freeze stew in an closed freezer-prophylactic storage container for upwardly to 3 months. Let thaw overnight in the refrigerator before reheating.
- *I do non recommend using Yukon gold potatoes, which are too starchy and will not concur their shape when boiled in stew.
- **To make the recipe Whole30/Paleo compliant, swap arrowroot for the cornstarch and omit the Worcestershire (y'all can splash in some coconut aminos for extra flavor instead if yous like).
Serving: i.5 cups Calories: 489 kcal Carbohydrates: 36 g Poly peptide: 44 thou Fat: 22 g Saturated Fat: eight k Cholesterol: 117 mg Fiber: 6 1000 Sugar: 10 g
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Source: https://www.wellplated.com/instant-pot-beef-stew/
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