Instant Hot Pot Beef Stew Recipe
In the spirit of the warm, cozy vibes, I take a comforting hug of a recipe for you: Instant Pot Beef Stew. It has the cozy richness you expect from the stick-to-your-ribs classic, made faster and easier in the pressure cooker.
This recipe is an accommodation of my Crock Pot Beefiness Stew.
Beef stew is 1 of my accented favorite recipes to make on a chilly, cloudy day (along with this Crockpot Vegetable Beefiness Soup) when I can prep the beef stew earlier in the twenty-four hours, then take pleasure in allowing the meat to melt low and ho-hum for hours, until it is so fall-apart tender, it slices with a spoon.
This recipe for Instant Pot beefiness stew is that recipe's gustatory modality twin, on warp speed.
The force per unit area cooker makes that all-day season attainable in a fraction of the time.
Veggies and beef pieces become perfectly tender and flavorful in a scrumptious, cozy-to-your-cadre broth.
Every time I take a seize with teeth of this tasty Instant Pot beef stew, I feel transported to a snug room abreast a roaring fire in some windswept, drizzly, fairytale function of the world.
The coast of Republic of ireland maybe? Or attempt Beef Bourguignon for a French inspired version.
Like hearty Castilian Craven Stew and Red Vino Braised Short Ribs, Instant Pot beef stew feels like the meal for that kind of nighttime, when the rain taps on the window, but you lot needn't worry.
You are snug and the stew is hot and ready.
5 Star Review
"Hands downwardly the best beef stew I've ever made or had! The thyme flavour was an amazing addition!"
— AH —
Tips for the Best Instant Pot Beefiness Stew
- Brown the beef so that it gets that delectable crust. Chaff = Flavor, and then don't skip this step. Information technology takes a little bit of patience just will be well worth your time.
- Deglaze the pot and scrape upward every brown bit. Deglazing both adds richness to the stew and ensures that yous don't receive the dreaded Instant Pot "burn down" warning.
- Employ wine if you like. I wrote the recipe for deglazing the stew with beefiness broth to keep information technology uncomplicated, but you lot could certainly do an Instant Pot beef stew red wine deglaze instead.
- Pile on the veg. Forget Instant Pot beefiness stew with few ingredients! I loaded this soup with lots of healthy vegetables, so it'due south incredibly flavorful and truly can hold its own equally an all-in-one meal.
How to Make Instant Pot Beef Stew
If yous love cozy, hearty, and nutritious recipes that will delight everyone at your tabular array, then this dairy-free Instant Pot beef stew is the best affair to cook in an Instant Pot!
The Ingredients
- Boneless Chuck Roast. Chuck roast is the perfect choice for this beef stew. It'due south tender, poly peptide-packed, flavorful, and won't dry out during cooking.
Tip!
- How to brand beef stew meat tender. Normally, the only style to reach a melt-in-your-rima oris texture with tougher cuts of beefiness (like the beefiness used for beef stew) is hours of low and slow cooking.
- The Instant Pot speeds the procedure along. Considering no moisture escapes, it locks tenderness into every bite of the beef.
- Onion + Garlic + Carrots. A succulent mix of pantry staples that assistance build the stew'southward flavors and add nutrition.
- Russet Potato. Russet potatoes hold up well during cooking, making them the perfect variety to apply in beefiness stew. Brand sure your irish potato chunks are similar in size so that they volition cook in the same amount of time.
- Worcestershire Sauce. A dash of this umami ingredient will make the flavors pop.
- Bayleaf + Dried Thyme. For a more complex broth with that extra somethin' somethin'.
- Tomato Sauce. Instead of making Instant Pot beef stew with tomato plant 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 tomato paste only to use a tiny flake!).
- Cornstarch + Water. You can add water to your beefiness stew with a little cornstarch (instead of flour) to help thicken it upwards.
- Peas. Fresh or frozen will 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 goop, and scrape the bottom of the pot to deglaze it.
- Add the remaining ingredients. Do Not stir! This helps avert the burn warning.
- Cook on High for 35 minutes, then let the pressure release naturally. Discard the bay leaf.
- Prepare a cornstarch slurry, and stir it into the Instant Pot. Add together the peas. DIG IN!
Tip!
- How long to pressure cook beef stew. 35 minutes of HIGH pressure (the manual setting), plus x minutes of natural release, yielded pieces of stew meat that tasted equally if they'd been cooking for hours instead of minutes.
- Exist sure you cut the meat to the size directed in the recipe to ensure this Instant Pot beef stew time is correct for y'all as well.
- What about the meat/stew button? 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 beef stew and reddish wine are a delicious combo! Try this stew with a full-bodied Merlot, Malbec, Pinot Noir, Cabernet Sauvignon, or Bordeaux. You can employ some of the wine to deglaze the pan, so savour the rest.
Storage Tips
- To Shop . 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-low heat or gently in the microwave.
- To Freeze . Freeze stew in an airtight freezer-condom storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Chop the vegetables up to i day in advance, storing them in separate airtight storage containers in the refrigerator.
What To Serve with Beef Stew
While this stew can easily serve as an all-in-ane meal, here are a few ideas of what would pair well with it:
Side Dishes
Roasted Broccoli
Recommended Tools to Make This Instant Pot Beef Stew Recipe
- Instant Pot. This is the 1 I own and dear!
- Ladle. The ideal tool for serving soups and stews.
- Extra Large Cutting Lath. For recipes with lots of ingredients, this cutting board is perfect.
Instant Pot beef stew, I'one thousand ready for a large basin of your cozy, delicious comfort!
Oftentimes Asked Questions
Can I Brand This a Whole30 Beef Stew?
Yeah, 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 flavor instead if you like).
Is Instant Pot Beefiness Stew Gluten Free?
Yes, this beef stew is naturally gluten free…though nosotros couldn't resist dipping ours with hunks of crusty breadstuff.
Tin You lot Overcook Stew Meat in Instant Pot?
Yeah, you can overcook stew meat in the Instant Pot if you're non conscientious. While beef stew does get more tender the longer it cooks, in that location's a fine line between tender and overdone. Brand sure to piece your meat cubes to the recommended size in the recipe instructions and follow the cook times closely.
- ii pounds boneless chuck roast
- iii tablespoons extra-virgin olive oil divided
- ii teaspoons kosher table salt divided
- i/2 teaspoon basis black pepper divided
- i large yellow onion
- 2 cloves garlic
- 1 pound carrots about 6 medium
- ane large russet potato*
- 1 (14.5-ounce tin) depression-sodium beef broth
- i tablespoon Worcestershire sauce**
- 1 bay leaf
- 1 teaspoon stale thyme
- 1 (8-ounce can) no salt added tomato sauce
- 2 tablespoons cornstarch*
- 2 tablespoons h2o
- 1 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 ane/2-inch cubes, removing whatsoever large, tough pieces of fat or gristle.
-
Plow the Instant Pot to SAUTE. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface of the pot), add together half of the beef, one teaspoon table salt, and 1/4 teaspoon pepper. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for iv to five minutes (resist the urge to peek!), until the bottom of the cubes develop a nighttime-dark-brown chaff and come up away from the pan easily. Turn and continue searing until night and brown all over, virtually 4 additional minutes. Transfer the seared meat to a clean plate or bowl. Add another one tablespoon olive oil to the pot. Once hot, add the remaining beef and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Sear the remaining beefiness. If the pan gets as well dry, add a fleck more oil as needed.
-
While the meat browns, die the xanthous onion. Mince the garlic. Pare the carrots and cutting them into one/ii-inch-thick diagonal slices.
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Remove the second batch of browned beef to the plate with the start 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 half dozen minutes.
-
While the onion cooks, scrub and peel the potato and cut it into iii/4-inch chunks. If you haven't finished cutting the carrots, do and then now.
-
Add the garlic to the Instant Pot. Cook, stirring constantly until fragrant, about 30 seconds. Add the beef broth and employ a spoon to scrape the brown $.25 from the bottom of the pan. Make certain yous remove every last bit of stuck-on food so that yous don't receive a "burn" warning.
-
Stir in the carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef, along with any meat juices that take collected on the plate. Cascade the tomato plant sauce on height. Practise non stir again.
-
Close and seal the Instant Pot. Cook on high pressure for 35 minutes, then permit the force per unit area to release naturally for 10 minutes. Vent to release any remaining pressure, and then carefully open up the lid. Remove and discard the bay foliage.
-
In a small basin, whisk together the cornstarch and water to create a slurry. Add together to the Instant Pot and stir until the stew thickens. Add together 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 iv days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze stew in an airtight freezer-prophylactic storage container for upwards to 3 months. Let thaw overnight in the fridge before reheating.
- *I exercise not recommend using Yukon gold potatoes, which are too starchy and will not concur their shape when boiled in stew.
- **To brand the recipe Whole30/Paleo compliant, swap arrowroot for the cornstarch and omit the Worcestershire (you tin splash in some coconut aminos for extra flavor instead if you like).
Serving: one.5 cups Calories: 489 kcal Carbohydrates: 36 grand Poly peptide: 44 g Fat: 22 thousand Saturated Fatty: 8 g Cholesterol: 117 mg Fiber: 6 grand Sugar: 10 1000
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