Instant Pot Beef Stew Natural Release or Quick Release
In the spirit of the warm, cozy vibes, I have a comforting hug of a recipe for you lot: Instant Pot Beef Stew. It has the cozy richness yous await from the stick-to-your-ribs classic, fabricated faster and easier in the pressure cooker.
This recipe is an accommodation of my Crock Pot Beef Stew.
Beef stew is i of my absolute favorite recipes to brand on a chilly, cloudy mean solar day (forth with this Crockpot Vegetable Beefiness Soup) when I can prep the beefiness stew earlier in the twenty-four hours, then take pleasure in allowing the meat to melt depression and slow for hours, until it is so fall-apart tender, it slices with a spoon.
This recipe for Instant Pot beef stew is that recipe'south taste twin, on warp speed.
The pressure level cooker makes that all-day season attainable in a fraction of the fourth dimension.
Veggies and beefiness pieces become perfectly tender and flavorful in a scrumptious, cozy-to-your-core goop.
Every time I take a bite of this tasty Instant Pot beef stew, I feel transported to a snug room abreast a roaring fire in some windswept, drizzly, fairytale office of the world.
The coast of Ireland perchance? Or try Beefiness Bourguignon for a French inspired version.
Like hearty Spanish Chicken Stew and Carmine Wine Braised Short Ribs, Instant Pot beef stew feels like the meal for that kind of night, when the rain taps on the window, only you needn't worry.
Y'all are snug and the stew is hot and set.
five Star Review
"Hands down the best beef stew I've e'er made or had! The thyme flavor was an amazing addition!"
— AH —
Tips for the Best Instant Pot Beefiness Stew
- Dark-brown the beef so that information technology gets that delectable crust. Crust = Season, so don't skip this footstep. It takes a little fleck of patience but will be well worth your time.
- Deglaze the pot and scrape upwards every brown bit. Deglazing both adds richness to the stew and ensures that y'all don't receive the dreaded Instant Pot "burn" warning.
- Apply vino if y'all like. I wrote the recipe for deglazing the stew with beef goop to keep it simple, just yous could certainly exercise an Instant Pot beef stew red vino deglaze instead.
- Pile on the veg. Forget Instant Pot beefiness stew with few ingredients! I loaded this soup with lots of healthy vegetables, and then it's incredibly flavorful and truly tin can hold its own as an all-in-one meal.
How to Brand Instant Pot Beefiness Stew
If you love cozy, hearty, and nutritious recipes that volition please everyone at your tabular array, then this dairy-complimentary Instant Pot beef stew is the best thing to cook in an Instant Pot!
The Ingredients
- Boneless Chuck Roast. Chuck roast is the perfect selection for this beef stew. It'southward tender, protein-packed, flavorful, and won't dry out out during cooking.
Tip!
- How to brand beef stew meat tender. Normally, the only way to achieve a melt-in-your-oral cavity texture with tougher cuts of beef (like the beef used for beef stew) is hours of low and slow cooking.
- The Instant Pot speeds the process along. Because no wet 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 diet.
- Russet Irish potato. Russet potatoes agree up well during cooking, making them the perfect multifariousness to use in beef stew. Brand sure your murphy chunks are similar in size and so that they will cook in the same amount of time.
- Worcestershire Sauce. A dash of this umami ingredient will make the flavors pop.
- Bayleaf + Stale Thyme. For a more circuitous broth with that extra somethin' somethin'.
- Tomato Sauce. Instead of making Instant Pot beefiness stew with tomato paste, the tomato sauce helps requite the stew liquid and balances out all the other flavors (plus unless it is 100% necessary, I hate opening a tin can of love apple paste simply to use a tiny bit!).
- Cornstarch + Water. 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 work hither.
The Directions
- Brown the beefiness in the Instant Pot in batches so that all sides develop color.
- Sauté the onion and garlic. Stir in the beefiness broth, and scrape the lesser of the pot to deglaze it.
- Add the remaining ingredients. Practice NOT stir! This helps avoid the fire 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 the peas. DIG IN!
Tip!
- How long to force per unit area cook beef stew. 35 minutes of HIGH pressure (the manual setting), plus 10 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 right for you too.
- 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, then I recommend making the recipe as directed.
Wine Pairing
Instant Pot beefiness stew and red wine are a delicious combo! Try this stew with a concentrated Merlot, Malbec, Pinot Noir, Cabernet Sauvignon, or Bordeaux. You lot tin use some of the vino to deglaze the pan, and so savor the rest.
Storage Tips
- To Shop . Refrigerate stew in an closed storage container for upward to four days.
- To Reheat . Rewarm leftovers in a Dutch oven on the stovetop over medium-depression 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 earlier reheating.
Meal Prep Tip
Chop the vegetables upward to 1 day in accelerate, storing them in separate airtight storage containers in the refrigerator.
What To Serve with Beef Stew
While this stew tin can easily serve as an all-in-one repast, 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 i I ain and dearest!
- Ladle. The ideal tool for serving soups and stews.
- Actress Large Cut Lath. For recipes with lots of ingredients, this cut board is perfect.
Instant Pot beef stew, I'm ready for a big bowl of your cozy, delicious comfort!
Frequently Asked Questions
Tin I Make This a Whole30 Beef Stew?
Yep, for those with dietary concerns, this Instant Pot beefiness stew is Whole30 and Paleo friendly. Swap arrowroot for the corn starch, and omit the Worcestershire (you lot can splash in some kokosnoot aminos for extra flavor instead if you like).
Is Instant Pot Beef Stew Gluten Complimentary?
Yes, this beef stew is naturally gluten free…though we couldn't resist dipping ours with hunks of crusty breadstuff.
Can You Overcook Stew Meat in Instant Pot?
Yes, you lot can overcook stew meat in the Instant Pot if you're not careful. While beefiness stew does get more tender the longer it cooks, at that place's a fine line between tender and overdone. Make sure to slice your meat cubes to the recommended size in the recipe instructions and follow the melt times closely.
- 2 pounds boneless chuck roast
- three tablespoons actress-virgin olive oil divided
- 2 teaspoons kosher table salt divided
- 1/2 teaspoon ground black pepper divided
- i big yellow onion
- 2 cloves garlic
- 1 pound carrots about half-dozen medium
- 1 large russet potato*
- 1 (xiv.5-ounce can) low-sodium beef broth
- 1 tablespoon Worcestershire sauce**
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 (eight-ounce tin) no table salt added love apple sauce
- 2 tablespoons cornstarch*
- 2 tablespoons water
- 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 i 1/2-inch cubes, removing any large, tough pieces of fat or gristle.
-
Turn the Instant Pot to SAUTE. Add 1 tablespoon of the oil. One time the oil is hot and shimmering (a drop of water should sizzle if added to the surface of the pot), add half of the beef, 1 teaspoon salt, and 1/four teaspoon pepper. The cubes should be in a single layer and not too crowded and so that they brownish nicely. Let the cubes of beef melt undisturbed for 4 to 5 minutes (resist the urge to peek!), until the lesser of the cubes develop a dark-brownish crust and come away from the pan easily. Plow and continue searing until dark and chocolate-brown all over, about four additional minutes. Transfer the seared meat to a make clean plate or basin. Add another ane tablespoon olive oil to the pot. Once hot, add the remaining beef and remaining 1 teaspoon table salt and 1/4 teaspoon pepper. Sear the remaining beef. If the pan gets too dry, add a bit more oil every bit needed.
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While the meat browns, die the yellow onion. Mince the garlic. Pare the carrots and cut them into 1/ii-inch-thick diagonal slices.
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Remove the second batch of browned beef to the plate with the first 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 6 minutes.
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While the onion cooks, scrub and peel the potato and cut it into three/4-inch chunks. If you haven't finished cutting the carrots, exercise so at present.
-
Add together the garlic to the Instant Pot. Melt, stirring constantly until fragrant, about 30 seconds. Add the beef broth and use a spoon to scrape the brown bits from the bottom of the pan. Make sure yous remove every last bit of stuck-on food so that you lot 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 accept nerveless on the plate. Pour the tomato sauce on top. Do non stir again.
-
Close and seal the Instant Pot. Melt on high force per unit area for 35 minutes, then permit the pressure level to release naturally for 10 minutes. Vent to release any remaining pressure, then carefully open the lid. Remove and discard the bay leaf.
-
In a pocket-size 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 closed 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-safe storage container for up to 3 months. Let thaw overnight in the fridge before reheating.
- *I do not recommend using Yukon gold potatoes, which are too starchy and will not hold 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 kokosnoot aminos for extra flavor instead if you lot like).
Serving: 1.5 cups Calories: 489 kcal Carbohydrates: 36 g Poly peptide: 44 one thousand Fat: 22 k Saturated Fat: eight grand Cholesterol: 117 mg Cobweb: 6 yard Sugar: 10 chiliad
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Source: https://www.wellplated.com/instant-pot-beef-stew/
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