Instapot Pressure Cooker Recipe Beef Stew
Old-Fashioned Instant Pot Beefiness Stew Recipe
As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.
Leap to Recipe
This easy-to-brand Pressure level Cooker Beefiness Stew is the perfect common cold-weather comfort food. You can have this hearty stew on the table in under an hour from start to stop , only it'll gustatory modality similar you allow it simmer all twenty-four hour period.
This Pressure level Cooker Beef Stew is a classic, onetime-fashioned recipe, based on a stovetop version my mom cooked for me growing upward.
Best thing is that you lot can arrive any time you're peckish something warm and hearty, since this Instant Pot Beef Stew recipe has only a 12 minute melt time and will exist on your table in under an hour.
Update: This was my most popular recipe I created in 2019, so I wanted to update it with new pictures and a video to testify how like shooting fish in a barrel information technology is.
How to Make Beef Stew in the Instant Pot or Whatever Brand of Electrical Pressure Cooker
This Pressure Cooker Beef Stew recipe works in Whatsoever brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker Xl.
I took my mom's original recipe and simplified it a little. I prefer to employ small 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 oftentimes use chuck roast for beef stew recipe, though I'll besides employ a round steak or rump roast if it's on sale. Both cuts are adequately inexpensive, trim up easily, and upshot in tender beef stew meat.
Really it'southward about personal preference:
➡️ Chuck roast has a little higher fatty content than rump roast, which gives you a more flavorful stew.
➡️ Round roasts or rump roasts accept less marbling, which can brand it easier to trim upwardly each seize with teeth to discard the meat.
Whatever type of roast you lot employ, exist certain to die it into uniform-sized pieces for fifty-fifty cooking.
How to Make a Flavorful Beef Stew in the Pressure Cooker
The #one thing you tin can do for a flavorful stew is to brown the beef! Especially when you're in a hurry, it can be tempting to just throw everything in the pot to cook. However, you miss out on then much flavor this way!
Later yous dark-brown the beef and saute the onions, you'll add beef broth to the pan. And then give the bottom of the pot a good stir to loosen all of the browned $.25 from the bottom of the pot. The more browned bits, the more flavorful the stew will be!
💡 TIP: If the browning is moving too quickly, add oil or broth.
if you're well-nigh the end of the browning process, just add together the broth. If you still take a proficient corporeality of beefiness to brown, add another tablespoon of oil and adjust your Saute setting to a lower heat level.
Don't Flour Your Beefiness Before Cooking
In traditional stew recipes, information technology's common for the uncooked stew meat to be dredged in flour and browned before adding the liquid.
DON'T Do THIS IN YOUR Force per unit area COOKER!
Flouring the beef before cooking in the force per unit area cooker tin lead to a thick, flour-y build up on the bottom of your cooking pot—resulting in a Burn notice and a ruined stew.
How to Melt Stew with Frozen Beefiness
To make Pressure Cooker Beefiness Stew with frozen beef, you'll need to add together at least 5 minutes to the Loftier Pressure melt time.
Ideally, you'll want your cubed beef to exist frozen flat and evenly. If it'due south frozen in a large clump, it's much, much harder to ensure the outside and insides are cooked evenly, and you'll need to add together more minutes to the melt time.
Since frozen beef doesn't brown as evenly, I just skip that part.
Afterward pressure cooking, you tin use an instant-read thermometer and test a few pieces to ensure they're above 160°F. If not, return the lid and cook at High Pressure a few minutes more.
Do not add together the veggies until Afterward the meat is cooked through.
What to Do If the Meat Isn't Tender Plenty?
The meat in Pressure Cooker Beefiness Stew should be cooked tender past the fourth dimension the starting time 10-minute cook time ends. If you like a fork-tender beefiness, you may desire to add a few extra minutes to the melt time.
I recommend tasting the beef to ensure information technology's cooked as tender as you similar it.
If your meat seems a little chewy after pressure cooking, return the chapeau and cook at High Pressure for another three to 5 minutes before calculation the vegetables.
(In one case you lot add the veggies, you're limited on how long yous can force per unit area melt things earlier the veggies turn to mush.)
Should I Utilize Flour or Cornstarch to Thicken Beef Stew
You lot tin can use either flour or cornstarch in this recipe! Whichever way y'all choose to get, be sure to mix it with cold h2o offset to avoid clumps. And Always add the thickener subsequently pressure cooking.
Since I grew up eating stew thickened with flour, that's how I wrote this recipe. Stir together the flour and cold h2o into a slurry. Stir the flour mixture until smoothen, add together a piddling of the warm broth from the stew to the flour slurry, and stir some more until smooth. Then pour this whole mixture dorsum into the pressure cooking, once more stirring constantly.
However, if y'all prefer cornstarch thickeners, become for information technology! (Bonus: information technology makes the stew gluten free!) Start with 2 tablespoons cornstarch mixed with 2 tablespoons cold water and add together to the cooking pot. Select Saute and simmer until the stew thickens.
Think, the stew volition thicken as it cools, and so y'all don't want to overdo it.
Adding Carmine Wine to the Beef Stew
In traditional stews, acidic carmine wine is used to flavor and tenderize the stew meat during the hours it simmers on the stove.
Substitute ½ to 1 cup of red wine for the same amount of beef broth. (If you're interested in a recommendation, Cook's Illustrated recommends a $10 bottle of Côtes du Rhône instead of traditional cooking wine in this recipe.)
What Potatoes Should I Use?
I honey to utilize fiddling new potatoes because they continue their shape and have a smooth texture when cooked. Fifty-fifty ameliorate, there's no need to peel them and there's minimal chopping!
However, you lot can use russet potatoes without any change to the cook time. Substitute about 2 cups of chopped russet potatoes in this recipe.
How Long Can You lot Shop Leftovers?
Leftover stew can be stored in your fridge for three to four days. If you'd like it to keep longer, you lot'll demand to freeze information technology. I prefer to freeze soups and stews in private portions for a quick and easy meal.
I'd love to know—what are your favorite wintertime-time comfort foods?
Ingredients
- 2 pounds chuck roast, trimmed and cut into 2-inch cubes
- Salt and freshly ground black pepper, for seasoning
- 1 tablespoon vegetable oil
- ane tablespoon butter
- 1 loving cup diced frozen onion
- two cans (14.5 ounces) reduced-sodium beef broth
- ane can (14.5 ounces) crushed tomatoes
- two tablespoons dried parsley
- 2 bay leaves
- 10 small 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 salt and pepper.
- Select Sauté and add the vegetable oil and butter to the force per unit area cooking pot. When the butter is melted, brown the meat in batches for about 5 minutes per batch until all the meat is browned—exercise non crowd the pot. Add more oil as needed. Transfer the browned meat to a plate.
- Add the onion to the cooking pot. Sauté for nigh 3 minutes, stirring frequently, until softened. Stir in the beef goop to deglaze the pot, scraping upwards any brown $.25 from the lesser of the pot.
- Stir in the crushed tomatoes, parsley, bay leaves, and browned beef with any accumulated juices. Lock the lid in identify. Select High Pressure level and ten minutes melt time.
- When the melt time ends, let the pressure release naturally for 5 minutes and finish with a quick force per unit area release. When the valve drops, advisedly remove the lid.
- Add the potatoes, carrots, and celery. Replace the lid and melt on Loftier Pressure for ii minutes more.
- When the second cook fourth dimension ends, turn off the pressure level cooker. Allow the pressure release naturally for v minutes and finish with a quick pressure level release. When the valve drops, carefully remove the lid. Remove and discard the bay leaves.
- In a minor basin, whisk the flour and cold water until polish. Add together 1 cup hot broth to the flour mixture and stir to combine. Add together 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. Flavour with boosted table salt and pepper to taste.
Notes
If you lot prefer russet potatoes, substitute 2 cups peeled and diced into seize with teeth-sized pieces.
*If yous want to skip chopping vegetables all together, you tin use a frozen mixed vegetable medley with carrots, peas, and corn. I'd add together near 2 cups. Use a 12 infinitesimal melt fourth dimension and a 10 minute natural pressure release, then end with a quick pressure release.
Nutrition Information:
Yield: half-dozen Serving Size: 1
Amount Per Serving: Calories: 702 Total Fatty: 28g Saturated Fatty: 11g Trans Fat: 1g Unsaturated Fatty: 15g Cholesterol: 131mg Sodium: 604mg Carbohydrates: 68g Cobweb: 8g Sugar: 8g Protein: 47g
Nutrition information is calculated by Nutritionix and may not ever be accurate.
Looking for more pressure cooker comfort foods to fend of the wintertime blues?
If you like mushrooms, y'all have to try my Beef and Wild Mushroom Stew. This is my pressure cooker version of Deer Valley's beef stew, and it features a rich sauce made with white wine, heavy cream, and mushroom stock.
Shepherd's Pieis another meat-and-potatoes food I dearest in the wintertime fourth dimension. I often utilise ground beef since it'south inexpensive and I more often than not have it on mitt.
My Beefiness Stroganoffuses inexpensive round steak to create a flavorful gravy that I'll serve over egg noodles or mashed potatoes.
Think you hate meatloaf? Then you haven't tried myBBQ Bacon Meatloaf. Even my pickiest eaters will ask for seconds on this one. (I recently cooked it in the pressure cooker and finished it on the smoker—information technology was crawly!)
Pin It:
Source: https://www.pressurecookingtoday.com/beef-stew-in-the-pressure-cooker/
0 Response to "Instapot Pressure Cooker Recipe Beef Stew"
Post a Comment