How to Pressure Cook Beef Stew in Instant Pot
Old-Fashioned Instant Pot Beef Stew Recipe
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This easy-to-make Pressure Cooker Beef Stew is the perfect common cold-weather condolement food. You can have this hearty stew on the tabular array in under an hour from starting time to finish , but it'll taste similar you lot permit it simmer all day.
This Force per unit area Cooker Beef Stew is a classic, old-fashioned recipe, based on a stovetop version my mom cooked for me growing upwards.
Best thing is that yous tin go far any time you're craving something warm and hearty, since this Instant Pot Beef Stew recipe has just a 12 minute melt time and will be on your table in nether an hour.
Update: This was my nearly pop recipe I created in 2019, so I wanted to update information technology with new pictures and a video to bear witness how like shooting fish in a barrel it is.
How to Brand Beef Stew in the Instant Pot or Any Brand of Electric Pressure Cooker
This Pressure level Cooker Beefiness Stew recipe works in Any brand of electric pressure level cooker, including the Instant Pot, Ninja Foodi, or Ability Pressure level Cooker 40.
I took my mom'south original recipe and simplified it a piffling. I adopt to employ pocket-sized new potatoes to skip the peeling and dicing, and I cut my carrots and celery into larger pieces.
What Meat Is Best for Beef Stew?
I frequently use chuck roast for beefiness stew recipe, though I'll also use a circular steak or rump roast if it'southward on sale. Both cuts are fairly cheap, trim up easily, and result in tender beefiness stew meat.
Really it's about personal preference:
➡️ Chuck roast has a trivial college fat content than rump roast, which gives y'all a more flavorful stew.
➡️ Round roasts or rump roasts have less marbling, which can make it easier to trim up each seize with teeth to discard the meat.
Whatever type of roast yous apply, be sure to dice it into uniform-sized pieces for even cooking.
How to Make a Flavorful Beef Stew in the Pressure Cooker
The #one thing yous can do for a flavorful stew is to brownish the beef! Particularly when you're in a bustle, it can be tempting to just throw everything in the pot to melt. However, you lot miss out on so much flavor this way!
After you brown the beefiness and saute the onions, you'll add beefiness broth to the pan. Then give the bottom of the pot a skilful stir to loosen all of the browned bits from the bottom of the pot. The more browned bits, the more flavorful the stew will be!
💡 TIP: If the browning is moving too rapidly, add together oil or broth.
if you lot're nigh the end of the browning process, simply add the goop. If you withal take a skillful amount of beef to chocolate-brown, add some other tablespoon of oil and adjust your Saute setting to a lower estrus level.
Don't Flour Your Beefiness Earlier Cooking
In traditional stew recipes, it'southward common for the uncooked stew meat to be dredged in flour and browned before calculation the liquid.
DON'T Exercise THIS IN YOUR PRESSURE COOKER!
Flouring the beef before cooking in the force per unit area cooker can lead to a thick, flour-y build up on the bottom of your cooking pot—resulting in a Burn observe and a ruined stew.
How to Cook Stew with Frozen Beef
To make Pressure Cooker Beef Stew with frozen beef, you'll demand to add at least 5 minutes to the High Pressure cook time.
Ideally, you lot'll desire your cubed beef to be frozen apartment and evenly. If information technology's frozen in a big dodder, it's much, much harder to ensure the exterior and insides are cooked evenly, and you'll need to add together more minutes to the cook fourth dimension.
Since frozen beefiness doesn't brownish equally evenly, I just skip that role.
Afterward pressure cooking, you can employ an instant-read thermometer and examination a few pieces to ensure they're above 160°F. If not, return the lid and cook at High Pressure level a few minutes more.
Exercise not add together the veggies until Afterwards the meat is cooked through.
What to Practise If the Meat Isn't Tender Enough?
The meat in Pressure Cooker Beef Stew should be cooked tender by the fourth dimension the first 10-minute cook time ends. If you like a fork-tender beef, you lot may want to add a few actress minutes to the cook fourth dimension.
I recommend tasting the beef to ensure it's cooked equally tender as yous like it.
If your meat seems a footling chewy after pressure cooking, return the lid and cook at High Force per unit area for another iii to 5 minutes before adding the vegetables.
(Once you add the veggies, yous're limited on how long yous tin can pressure cook things before the veggies turn to mush.)
Should I Utilize Flour or Cornstarch to Thicken Beefiness Stew
You can apply either flour or cornstarch in this recipe! Whichever way you choose to go, be sure to mix information technology with common cold water get-go to avoid clumps. And ALWAYS add together the thickener after pressure cooking.
Since I grew up eating stew thickened with flour, that'due south how I wrote this recipe. Stir together the flour and cold h2o into a slurry. Stir the flour mixture until shine, add a little of the warm broth from the stew to the flour slurry, and stir some more than until smooth. So pour this whole mixture back into the pressure cooking, once again stirring constantly.
Still, if you lot prefer cornstarch thickeners, go for information technology! (Bonus: it makes the stew gluten costless!) Starting time with 2 tablespoons cornstarch mixed with two tablespoons cold h2o and add to the cooking pot. Select Saute and simmer until the stew thickens.
Think, the stew will thicken as it cools, and so you don't desire to overdo information technology.
Calculation Red Wine to the Beef Stew
In traditional stews, acidic red wine is used to flavor and tenderize the stew meat during the hours it simmers on the stove.
Substitute ½ to ane cup of scarlet wine for the same amount of beef goop. (If you lot're interested in a recommendation, Melt's Illustrated recommends a $10 canteen of Côtes du Rhône instead of traditional cooking wine in this recipe.)
What Potatoes Should I Use?
I love to use little new potatoes because they go along their shape and accept a smooth texture when cooked. Fifty-fifty meliorate, at that place's no need to skin them and at that place's minimal chopping!
Yet, you tin can use russet potatoes without any modify to the cook time. Substitute about two cups of chopped russet potatoes in this recipe.
How Long Tin can You Store Leftovers?
Leftover stew tin can be stored in your refrigerator for 3 to 4 days. If you lot'd like it to keep longer, you'll need to freeze it. I prefer to freeze soups and stews in individual portions for a quick and easy repast.
I'd honey to know—what are your favorite winter-time condolement foods?
Ingredients
- ii pounds chuck roast, trimmed and cutting into 2-inch cubes
- Salt and freshly basis blackness pepper, for seasoning
- one tablespoon vegetable oil
- ane tablespoon butter
- 1 cup diced frozen onion
- 2 cans (14.5 ounces) reduced-sodium beef goop
- one can (xiv.5 ounces) crushed tomatoes
- 2 tablespoons dried parsley
- 2 bay leaves
- 10 modest new potatoes, washed and quartered
- iii large carrots, cut into ½-inch pieces
- 2 ribs celery, cut into ½-inch pieces
- ¼ cup all-purpose flour
- ¼ cup cold water
- 1 cup frozen corn*
- ½ cup frozen peas*
Instructions
- Season the beef generously with table salt and pepper.
- Select Sauté and add the vegetable oil and butter to the pressure cooking pot. When the butter is melted, chocolate-brown the meat in batches for about v minutes per batch until all the meat is browned—practise not oversupply the pot. Add more oil equally needed. Transfer the browned meat to a plate.
- Add the onion to the cooking pot. Sauté for about three minutes, stirring oftentimes, until softened. Stir in the beef broth to deglaze the pot, scraping up any brown bits from the lesser of the pot.
- Stir in the crushed tomatoes, parsley, bay leaves, and browned beefiness with whatsoever accumulated juices. Lock the lid in place. Select Loftier Force per unit area and 10 minutes melt time.
- When the cook time ends, let the pressure release naturally for five minutes and finish with a quick pressure release. When the valve drops, carefully remove the chapeau.
- Add the potatoes, carrots, and celery. Supervene upon the lid and melt on Loftier Pressure for ii minutes more than.
- When the 2nd cook fourth dimension ends, turn off the pressure cooker. Let the pressure release naturally for five minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid. Remove and discard the bay leaves.
- In a small-scale bowl, whisk the flour and cold water until smoothen. Add together i cup hot broth to the flour mixture and stir to combine. Add the slurry to the pot.
- Select Sauté and bring the sauce to a boil, stirring constantly until it thickens. Stir in the corn and peas. Season with additional common salt and pepper to taste.
Notes
If yous adopt russet potatoes, substitute 2 cups peeled and diced into bite-sized pieces.
*If you want to skip chopping vegetables all together, yous can utilize a frozen mixed vegetable medley with carrots, peas, and corn. I'd add nearly 2 cups. Utilise a 12 minute melt time and a 10 minute natural pressure release, then cease with a quick pressure release.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 702 Full Fat: 28g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 131mg Sodium: 604mg Carbohydrates: 68g Cobweb: 8g Saccharide: 8g Poly peptide: 47g
Nutrition data is calculated by Nutritionix and may not always exist accurate.
Looking for more pressure cooker comfort foods to fend of the winter blues?
If you lot similar mushrooms, you have to effort my Beef and Wild Mushroom Stew. This is my pressure cooker version of Deer Valley'due south beefiness stew, and information technology features a rich sauce fabricated with white wine, heavy foam, and mushroom stock.
Shepherd's Pieis some other meat-and-potatoes nutrient I love in the winter time. I often employ footing beef since information technology'due south inexpensive and I mostly have it on manus.
My Beefiness Stroganoffuses cheap round steak to create a flavorful gravy that I'll serve over egg noodles or mashed potatoes.
Call back you lot hate meatloaf? And so yous oasis't tried myBBQ Bacon Meatloaf. Fifty-fifty my pickiest eaters will ask for seconds on this one. (I recently cooked it in the pressure cooker and finished it on the smoker—it was crawly!)
Pin Information technology:
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Source: https://www.pressurecookingtoday.com/beef-stew-in-the-pressure-cooker/
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