Instant Pot Beef Stew
Try this Instant Pot Beef Stew recipe, or contribute your own.
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 the whole bottom of the pot.
- Carefully place the seasoned side of chuck steak in the 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 the 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 has 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 the 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!
My Go-To Instant Pot Beef Stew: A Weeknight Winner
As a busy working mom, finding time to cook a hearty, delicious meal can feel like a Herculean task. Between school drop-offs, meetings, and endless errands, the last thing I want to do is spend hours slaving over a hot stove. That's why my Instant Pot has become my absolute best friend in the kitchen. It's transformed my weeknight dinners, allowing me to create restaurant-quality meals in a fraction of the time. This Instant Pot beef stew is a perfect example – tender, flavorful, and ready in under an hour! It’s become a family favorite, and I'm excited to share my simple recipe with you.
The beauty of this recipe lies in its simplicity. You don't need to be a culinary expert to pull this off. The Instant Pot does most of the work, gently simmering the beef until it's fall-apart tender. The rich, savory broth is infused with the flavors of carrots, celery, potatoes, and a touch of sherry, creating a depth of flavor that's simply irresistible. I often add a splash of Worcestershire sauce for an extra umami kick, and a pinch of thyme elevates the whole dish. The best part? The cleanup is minimal! Most of the prep work can be done ahead of time, meaning dinner is ready in a flash.
Beyond the ease and deliciousness, this stew is incredibly versatile. I love to adapt it based on what's in my fridge and what my family is craving. Sometimes I throw in some pearl onions, or swap out the Yukon Gold potatoes for sweet potatoes for a delightful twist. The possibilities are endless! One day I might use beef broth instead of chicken broth, just to experiment with the flavor profile. The next, I might add a touch of heat with some cayenne pepper. One thing I've found works remarkably well is adding a bit of frozen peas in the last 5-10 minutes; they add freshness and a pop of color. It’s a wonderful base recipe that you can tailor to your family's specific tastes and preferences. It's a true testament to how a simple, well-executed recipe can transform a busy weeknight into a delightful family dinner. Give it a try – you won't regret it!
This Instant Pot beef stew isn't just a quick weeknight meal; it’s a recipe that represents warmth and comfort, a reminder of those simpler times when family dinners were the highlight of the day. The aroma alone fills my kitchen with a sense of home, and the satisfaction of creating something nourishing and delicious for my family is something that truly makes my day. More than a simple meal, it’s a delicious journey into the heart of home-cooked happiness. So, gather your ingredients, and let’s make some magic happen in your Instant Pot!
Pro Tip: For even more tender beef, consider marinating the chuck steak in a mixture of Worcestershire sauce, soy sauce, and a bit of olive oil for at least 30 minutes before cooking. This will infuse the beef with extra flavor and ensure an incredibly tender final product.
Recipe Variations:
- Spicy Stew: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a kick.
- Hearty Stew: Add other root vegetables like parsnips, turnips, or rutabagas for extra heartiness.
- Mushroom Lover's Stew: Double the amount of mushrooms for a more intense mushroom flavor.
- Beef and Barley Stew: Stir in 1 cup of pearl barley during the last 15 minutes of cooking time.
This Instant Pot Beef Stew is more than just a recipe; it’s a time-saver, a flavor enhancer, and a testament to the power of simple, delicious cooking. It’s a perfect reflection of modern life, where convenience and taste can happily coexist.
