Try this Instant Pot Beef Stew recipe, or contribute your own.
- 1 tablespoon worcestershire sauce
- 1/2 cup frozen peas
- 2 leaves
- 1 tablespoon flour
- 1 tablespoon fish sauce
- 1 tablespoon light soy sauce
- 1/4 teaspoon dried thyme
- 3 tablespoons tomato paste
- black pepper (to taste)
- kosher salt (to taste)
- 2 pounds chuck steak (1.5 inch thickness)
- 3 cloves garlic (crushed and minced )
- 12 white mushrooms (thinly sliced)
- 2 onions (small thinly sliced)
- 2 stalks (cut into 1 1/2 inch chunks)
- 2 carrots (cut into 1 1/2 inch chunks)
- 3-4 small yukon gold potatoes (quartered)
- 1/4 cup sherry wine
- 1 1/2 cups chicken stock (low sodium)
- Carbohydrate 16.1132638873941 g
- Cholesterol 0 mg
- Fat 0.256571394944842 g
- Fiber 2.55737113651451 g
- Protein 3.67854330629465 g
- Saturated Fat 0.0482252596842506 g
- Serving Size 1 1 -4 serving (545g)
- Sodium 1134.06075352656 mg
- Sugar 13.5558927508796 g
- Trans Fat 0.0795579905820426 g
- Calories 76 calories
Step-by-step
- Heat up your Instant pot by pressing Sauté button and click the adjust button to go to Sauté More function.Wait until the indicator says "hot".
- Season one side of the chuck steak generously with kosher salt and freshly ground black pepper. Add olive oil into the pot. Ensure to coat the oil over whole bottom of the pot.
- Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with kosher salt and freshly ground black pepper. Brown for 6 - 8 minutes on each side without constantly flipping the steak. Remove and set aside in a large mixing bowl.
- While the chuck steak is browning in pressure cooker, mix 1 tablespoon Worcestershire sauce, 1 tablespoon light soy sauce, 1 tablespoon fish sauce, 3 tablespoons tomato paste with 1 1/2 cup chicken stock.
- Add sliced mushrooms into the Instant Pot. Sauté until all moisture from the mushrooms have evaporated and the edges are slightly crisped & browned. Roughly 6 minutes. Taste and season with kosher salt and freshly ground black pepper if necessary. Remove and set aside.
- Add olive oil into Instant Pot if necessary. Add thinly sliced small onions and sauté until softened and slightly browned. Add minced garlic cloves and stir for roughly 30 seconds until fragrant.
- Add all celery chunks, carrots chunks and sauté until slightly browned. Season with salt and freshly ground black pepper if necessary.
- Pour in 1/4 cup sherry wine and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Let the sherry wine reduce to allow some of the alcohol to evaporate.
- Add 2 bay leaves, dried thyme, quartered potatoes, and chicken stock mixture in the pot. Mix well. Close lid and pressure cook on Manual at High Pressure for 4 minutes, WHen time is up, Quick Release. Open the lid.
- While the vegetables are pressure cooking. Cut the chuck steak into 1.5 inch – 2 inches stew cubes on a large chopping board.
- Place all chuck stew meat and the flavorful meat juice back in the large mixing bowl. Add 1 tablespoon flour in mixing bowl and mix well with the stew meat.
- Remove half of the carrots, celery, potatoes from pressure cooker and set aside. Place beef stew meat and all its juice in the pressure cooker. Partially submerge the beef stew meat in the liquid without stirring, as you don’t want too much flour in the liquid at this point.
- Close lid and pressure cook on Manual at High Pressure for 32 minutes. When time is up, turn off the Instant Pot and Quick Release any remaining pressure.
- On medium heat by pressing the Sauté button, breakdown the mushy potatoes and carrots with a wooden spoon. Stir to thicken the stew.
- Add frozen peas, sautéed mushrooms, and the set aside carrots, celery and potatoes in the pot. Taste and season with kosher salt and freshly ground black pepper if necessary.
- Serve with mashed potatoes, pasta or your favorite starch. Enjoy!
The ingredient list hides the physical reality of managing moisture inside a sealed pressure cooker, where browning meat and sweating mushrooms require distinct thermal phases to build deep flavor.
- Brown the two-pound chuck steak in batches if your cooker crowds, allowing six to eight minutes per side without moving the meat to develop a deep fond.
- Deglaze the pot thoroughly with one-quarter cup of sherry wine while scraping the bottom with a wooden spoon to prevent the burn notice.
- Toss the cubed beef in one tablespoon of flour just before the second pressure cycle to naturally thicken the cooking liquid without scorching.
- Scaling this yield up or down requires careful adjustment of the liquid levels, as pressure cookers do not evaporate moisture the way traditional Dutch ovens do.
Quick-release the pressure immediately after the 32-minute cooking cycle finishes to prevent the root vegetables from turning completely to mush. Stir in the frozen peas and reserved mushrooms at the very end to retain their vibrant color and texture.
