INSTANT POT BEEF STEW
Make the Best Instant Pot Beef Stew. Tender juicy beef in a rich, thick, & flavorful gravy. You'll love this Easy Instant Pot Stew that's deliciously comforting, healthy, and soul-satisfying to eat!
Provided by Amy + Jacky
Categories Main
Time 1h30m
Number Of Ingredients 18
Steps:
- Brown Chuck Roast Steak: Heat up Instant Pot using the "Sauté More" function. Wait until the Instant Pot says HOT. Pat dry the chuck roast, then season one side of the beef with salt and black pepper. Drizzle 1 tbsp (15ml) olive oil in inner pot. Ensure to coat oil over the whole bottom of the pot. Carefully place the seasoned side of chuck steaks in Instant Pot. Season the other side of beef with salt and black pepper. Brown one side for 7 minutes before flipping over, then brown the other side for another 7 minutes. Set aside the browned steaks in a large container.
- Optional - Saute Mushrooms: Add sliced mushrooms in Instant Pot, then sauté until all moisture from the mushrooms has evaporated and the edges are slightly crisped & browned (~6 minutes). Taste and season with salt and ground black pepper if necessary. Remove and set aside.
- Saute Onion and Herbs: Add in sliced onions, then saute for 3 minutes. Add in minced garlic, 2 bay leaves, ¼ tsp (0.35g) dried thyme, then saute for another minute.
- Deglaze Instant Pot: Pour in ¼ cup (63ml) sherry wine, then completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Reduce the sherry wine to let some of the alcohol evaporate.
- Pressure Cook Beef Stew: Turn off the Instant Pot. Cut the browned chuck steak into 1.5 to 2 inches thick cubes. Add 1½ cup (375ml) unsalted chicken stock, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, and 1 tbsp (15ml) fish sauce in Instant Pot. Give it a quick mix. *Optional: If you prefer some bites to your vegetables, pressure cook the vegetables at this point at High Pressure for 4 minutes, then Quick Release. Then set aside half of the vegetables, and add them back in later with the frozen peas in Step 6. Add cubed beef in Instant Pot, and ensure they're partially submerged in the liquid. Don't forget to add in the meat juice! Add in quartered potatoes, carrot chunks, and celery. Layer 3 tbsp (50g) tomato paste on the very top.Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 32 minutes, then Natural Release for 10 minutes. Remove the lid carefully.
- Thicken Beef Stew and Add Vegetables: Bring the gravy to a simmer with the "Saute More" function. Breakdown the mushy potatoes and carrots with a wooden spoon, then stir to thicken the beef stew. *Pro Tip: The beef stew should be thick enough at this point. If necessary, you can thicken the gravy with flour or cornstarch + water mixture. Add in frozen peas, sautéed mushrooms, and the optionally set-aside carrots, celery, and potatoes (See Step 5). Taste and season with salt and ground black pepper if necessary (we added 2 pinches of salt).
- Serve: Serve this delicious & hearty beef stew with mashed potatoes, pasta, or your favorite side dishes. Enjoy~
Nutrition Facts : Calories 475 kcal, Carbohydrate 25 g, Protein 34 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 103 mg, Sodium 666 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
INSTANT POT® BEST BEEF STEW
This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot® for a simple midweek dinner.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
- Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 32.2 g, Cholesterol 59.1 mg, Fat 16.4 g, Fiber 4 g, Protein 20 g, SaturatedFat 7.2 g, Sodium 1320.5 mg, Sugar 4.6 g
INSTANT POT BEEF STEW
The best easy Instant Pot Beef Stew. Fall-apart tender beef in a rich, flavorful sauce! Loaded with veggies, comforting, and ultra satisfying!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h30m
Number Of Ingredients 17
Steps:
- Cut the chuck roast into 1 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. Once 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 1/4 teaspoon pepper. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and brown all over, about 4 additional minutes. Transfer the seared meat to a clean plate or bowl. Add another 1 tablespoon olive oil to the pot. Once hot, add the remaining beef and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Sear the remaining beef. If the pan gets too dry, add a bit more oil as needed.
- While the meat browns, dice the yellow onion. Mince the garlic. Peel the carrots and cut them into 1/2-inch-thick diagonal slices.
- 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.
- While the onion cooks, scrub and peel the potato and cut it into 3/4-inch chunks. If you haven't finished cutting the carrots, do so now.
- Add the garlic to the Instant Pot. Cook, 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 you remove every last bit of stuck-on food so that you 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 have collected on the plate. Pour the tomato sauce on top. Do not stir again.
- Close and seal the Instant Pot. Cook on high pressure for 35 minutes, then allow the pressure 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 small 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.
Nutrition Facts : ServingSize 1.5 cups, Calories 489 kcal, Carbohydrate 36 g, Protein 44 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 117 mg, Fiber 6 g, Sugar 10 g
INSTANT POT BEEF STEW
This isn't your Grandma's beef stew: The Instant Pot (a slow cooker, pressure cooker and stove-top stand-in, all in one) makes this hearty dish a weeknight possibility.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Add the oil to the Instant Pot® and set to saute (see Cook's Note).
- Meanwhile, toss the beef with the flour, 2 teaspoons salt, and a generous amount of pepper in a medium bowl. Add the meat and all the flour to the Instant Pot® in a single layer and cook, undisturbed, until golden brown on the bottom, about 3 minutes. Stir once and allow to brown for another 2 to 3 minutes. Add the tomato paste and stir to coat. Add the wine and bring to a boil. Cook for 1 minute, scraping up browned bits from the bottom of the pot with a wooden spoon.
- Add the carrots, celery, thyme and onions and stir to coat. Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 40 minutes. After the pressure cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid.
INSTANT POT BEEF STEW
Mouthwatering Instant Pot Beef Stew with tender beef, vegetables and rich broth in under 1 hour, tastes like it has been simmering all day.
Provided by Olena Osipov
Categories Soup and Stew
Time 50m
Number Of Ingredients 36
Steps:
- In Instant Pot, add onion, carrot, celery, 2 garlic cloves, potatoes and beef as you are cutting them. Then add tomato paste, bouillon + water or stock, oregano, thyme, salt, pepper, bay leaves and peppercorns. No need to stir, just flatten tomato paste with a spoon.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High for 30 minutes. Display will say ON, Instant Pot will take about 20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 30 minutes will begin.
- When display says OFF, stew is ready. Now your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take about 15-20 minutes - Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so outside to avoid countertop mess and house smelling like stew for days.
- Open the lid, add peas, remaining 2 cloves of garlic and dill. Stir.
- To thicken beef stew: Switch electric pressure cooker to Saute. In a small bowl, whisk cold water with cornstarch, add to the pot and stir gently. Cook for a few minutes until thickened.
- Serve hot.
Nutrition Facts : ServingSize 1.5 cups, Calories 334 kcal, Sugar 7 g, Sodium 507 mg, Fat 12 g, SaturatedFat 5 g, Carbohydrate 35 g, Fiber 6 g, Protein 24 g, Cholesterol 67 mg
INSTANT POT BEEF STEW RECIPE BY TASTY
This beef stew is weeknight-friendly thanks to the quick tenderizing powers of the Instant Pot. A savory and hearty combination of browned beef, potatoes, carrots, celery, and peas is brought together in an aromatic beef broth, perfect for a cozy night in!
Provided by Tasty
Categories Lunch
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- On a cutting board, pat the cubed chuck roast dry with paper towels. Season all over with the salt and pepper.
- Set the Instant Pot to sauté and add 1 tablespoon of olive oil. Once the oil begins to shimmer, add the beef, working in batches to avoid overcrowding, and brown on all sides, about 2 minutes per side. Transfer the browned beef to a plate to rest.
- Add the remaining tablespoon of olive oil and the onion to the Instant Pot and cook, stirring occasionally, until beginning to soften, 5 minutes. Add the garlic and cook, stirring constantly, until aromatic, 1 minute.
- Add the tomato paste and thyme and stir to combine, about 1 minute. Add the Worcestershire sauce and ½ cup of beef broth and stir to scrape up any browned bits from the bottom of the pot.
- Add the carrots, celery, potatoes, seared beef, and remaining 2 cups of beef broth to the pot and secure the lid. Set the Instant Pot to pressure cook on high for 30 minutes. When the timer is up, let the Instant Pot naturally release for 10 minutes. If there is any remaining pressure, switch the valve to quick release.
- Remove the lid from the Instant Pot and set to sauté.
- In a small bowl, stir the cornstarch and water together until the cornstarch is dissolved.
- Add the cornstarch slurry and peas to the Instant Pot and stir to combine. Cook until the broth thickens, about 1 minute.
- Ladle the stew into bowls and garnish with the parsley.
- Enjoy!
Nutrition Facts : Calories 786 calories, Carbohydrate 67 grams, Fat 23 grams, Fiber 6 grams, Protein 69 grams, Sugar 14 grams
INSTANT POT BEEF STEW
The BEST beef stew recipe ever! So hearty, cozy and comforting! And it can be made SO EASILY right in your pressure cooker! Loaded with flavorful chunks of meat and potatoes that come out amazingly tender.
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 18
Steps:
- Season beef with salt and pepper, to taste. Set a 6-qt Instant Pot® to the high saute setting. Melt butter; working in batches, add beef and cook until evenly browned, about 2-3 minutes. Stir in potatoes, carrots, celery, garlic, beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. In a small bowl, whisk together flour and 1/2 cup stew broth. Select high sauté setting. Bring to a boil; stir in flour mixture and cook, stirring frequently, until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more beef broth as needed until desired consistency is reached. Stir in peas until heated through, about 30 seconds. Serve immediately, garnished with parsley, if desired.
THE BEST INSTANT POT BEEF STEW
This Instant Pot beef stew recipe is so easy, fast and extremely delicious it's sure to become one of your favorite recipes to make in the pressure cooker!
Provided by Karlynn Johnston
Categories Main Course
Number Of Ingredients 18
Steps:
- Whisk together the flour, salt and pepper. Place the beef in the flour mixture and toss until the beef is coated. Shake off the excess.
- In the bottom of your Instant Pot, heat the oil using the saute button. Add in the beef and cook until browned. Add in the garlic and saute another 2 minutes until fragrant.
- Whisk together the broth, Worcestershire, tomato paste, rosemary and thyme. ( add red wine now as well if desired).
- Pour a small amount of the broth mixture into the bottom of the Instant Pot and deglaze by scraping the browned bits off of the bottom of the pot. Pour more broth in as needed until the bottom is cleaned and the browned bits have dissolved into the liquid, then add the rest of the broth.
- Add in the rest of the ingredients and then stir until combined. Use the high-pressure button and cook for 35 minutes.
- Let the pot naturally release for 10 minutes then remove the lid according to the manufacturer's instructions.
- Stir and serve.
Nutrition Facts : Calories 519 kcal, Carbohydrate 42 g, Protein 36 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 104 mg, Sodium 1042 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
EASY INSTANT POT BEEF STEW
Fast, easy, and delicious, this Instant Pot beef stew cooks up in just an hour and tastes like its been simmering slowly all day long! Its the perfect comfort food for chilly winter evenings!
Provided by Melissa Riker
Categories soup
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Chop vegetables into 1 - 1 1/2 inch pieces, set aside.
- In a large bowl combine stew meat and flour and stir to coat.
- Set Instant Pot to Saute setting and add butter. When butter is melted and sizzling, add meat. Brown on all sides stirring only enough to prevent burning.
- Pour in beef broth and scrape the bottom of the bowl to deglaze.
- Add potatoes, onion, carrots, garlic, soy sauce, Worcestershire, and tomato paste. Stir until uniform.
- Lock the lid of the Instant Pot and set to Stew mode for 35 minutes. Allow the pressure to release naturally after the cooking time is ended, about another 30 minutes.
- Carefully move open steam valve and release the lid. Salt to taste.
Nutrition Facts : ServingSize 1 cup, Calories 264 calories, Sugar 5.1 g, Sodium 380.7 mg, Fat 6.5 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 46.7 g, Fiber 4.8 g, Protein 7.3 g, Cholesterol 11 mg
More about "instant pot beef stew recipe by tasty food"
INSTANT POT BEEF STEW - CRAVING TASTY
From cravingtasty.com
5/5 (2)Total Time 55 minsCategory Dinner, Main CourseCalories 544 per serving
- Set Instant Pot to sauté, add one tablespoon of butter and two tablespoons of olive oil, and wait until the butter begins to foam.
- Add half the beef and let sear, undisturbed, until browned, about 2 minutes. Stir and flip the pieces, and sear for another 2 minutes. Remove the first batch from the pot and repeat with the other half of the beef. Set the seared beef aside.
- Add the remaining butter and olive oil, and all of the vegetables (except the potatoes) to the Instant Pot. Cook for about 3-5 minutes, constantly stirring, until the vegetables soften up.
- Sprinkle the flour over the vegetables and saute, constantly stirring, for about 1 minute, until the flour browns a little and acquires a nutty flavor.
INSTANT POT BEEF STEW - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (3)Total Time 1 hrCategory SoupCalories 228 per serving
- Once oil is heated, add beef stew meat in a single layer on the bottom of the pot. You may need to do a few batches. Brown the beef on all sides. Once beef is browned, remove from pot and set aside.
- Once all the beef is browned, add the second tablespoon of olive oil. Once that oil is heated, add onion, garlic, and celery.
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5/5 (7)Total Time 55 minsCategory Main CourseCalories 297 per serving
- Heat 1/2 tbsp oil in the Instant Pot on saute mode. Season the beef chunks with salt and pepper. Add beef in batches and brown well on all sides. Remove to a plate. Repeat with remaining beef.
- Add remaining oil and whisk the bottom of the pan to remove brown bits. Add onions, carrots, and potatoes. Cook for 2-3 minutes, making sure not to burn. Add the garlic. Turn off saute mode.
- Add beef stock, tomato sauce, worcestershire sauce, salt and pepper. Return beef to the pot. Mix well.
- Lock the lid and set the valve to sealing. Press the stew button, or set to pressure cook for 35 minutes. Allow the steam to release naturally.
INSTANT POT BEEF STEW RECIPE - STEP BY STEP PHOTOS ...
From budgetbytes.com
4.7/5 (130)Total Time 1 hr 15 minsServings 6Calories 280 per serving
- Place the stew meat in a bowl and season lightly with salt and pepper. Add the flour and stir to coat.
- Place the butter in the Instant Pot and turn on the sauté function. Heat the butter until it is melted and sizzling, then add the stew meat. Brown the meat on all sides. Don't stir too often as this will prevent the meat from achieving a nice brown, crispy exterior. The flour may coat the bottom of the pot and that is okay, just don't let it burn.
- Pour the beef broth into the pot and stir to dissolve the browned bits from the bottom of the pot. Once dissolved, add the Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme.
- Wash and quarter the mushrooms. Peel and slice the carrots into one-inch sections. Wash the potatoes well, peel if desired, then chop into one-inch cubes. Add the pearl onions (no need to thaw), mushrooms, carrots, and potatoes to the Instant Pot. Give all the ingredients in the pot a good stir.
BEST INSTANT POT BEEF STEW - THE COUNTRY COOK
From thecountrycook.net
Ratings 14Category Main CourseServings 8Total Time 45 mins
- First, slice Little potatoes in half. Dice celery and onion. If carrots are too large, slice in half as well.
- Turn Instant Pot on to sauté mode (on high.) Pour in olive oil. Once pot is super hot, add in half the stew meat. Season well with salt and pepper. Brown meat on all sides. Remove once browned and continue with the other half of the meat.
- Once all the meat is browned, put all the meat back into the pot and stir in diced celery and onion. Turn off the sauté setting.
- Add in the Little potatoes, carrots, beef stock, roasted tomatoes, Worcestershire sauce, minced garlic and oregano. Stir and top with a bay leaf.
INSTANT POT BEEF STEW WITH RED WINE ... - BEST BEEF RECIPES
From bestbeefrecipes.com
4.8/5 (19)Total Time 56 minsCategory Main CourseCalories 543 per serving
- Prepare your ingredients: slice 3 lbs. chuck roast beef into cubes, chop 1 large onion, peel and cut 1 lb. carrots, and mince 2 cloves garlic.
- Set Instant Pot to saute mode. Heat 2 Tbsp. vegetable oil. While the pot heats, season cubed chuck roast beef with 1 tsp. sea salt.
- Add ⅓ of the beef to the Instant Pot in a single layer and sear until browned on one side, about 3 minutes. Then flip to the opposite side and brown. Repeat in batches until all beef is browned.
- Remove beef from the pot and set aside. Add onion and garlic to the pot and sprinkle with 1 tsp. dried thyme and ½ tsp. sea salt.
THE BEST INSTANT POT BEEF STEW RECIPE - EASY FAMILY DINNER
From realfoodrealdeals.com
4.8/5 (19)Calories 292 per servingCategory Main Course
- Set the Instant Pot to Saute. Add the oil and brown the meat in 2 batches. Cook each batch for 2 or 3 minutes, turning the pieces of beef several times so all sides are browned. Set the browned meat aside.
- Turn off the Instant Pot and add the onion to the warm pot. Let it cook for a minute, stirring a few times. Then add all the remaining ingredients to the pot, including the browned meat.
- Close the lid, set the seal, and press the Meat/Stew button, which will set the pot to 35 minutes.
- After the 35 minute cook time, use a natural pressure release. Wait until the silver pressure indicator drops on its own (about 30 minutes). This will allow the beef to maintain as much moisture as possible. (Note: If you're in a hurry, you can let the pressure release naturally for just 10 minutes, then release the remaining pressure by turning the vent.)
INSTANT POT BEEF STEW - SPACESHIPS AND LASER BEAMS
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Ratings 3Category Main Course, SoupCuisine AmericanTotal Time 1 hr 10 mins
- Add cooking oil to the Instant Pot and set to SAUTBrown meat on all sides by stirring. The beef does not need to be fully cooked.
INSTANT POT BEEF STEW RECIPE - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
5/5 (6)Total Time 1 hr 15 minsCategory Crock-Pot And Instant PotCalories 326 per serving
- Set the instant pot to saute and add the olive oil. When the oil is hot, add the meat and season with salt, pepper, and Italian seasoning. Cook the meat until browned on all sides.
- Stir in the red wine and Worcestershire sauce, scraping the bottom to loosen any brown bits. Add the garlic, onion, celery, carrots and potatoes, broth, and tomato juice.
- Secure lid and steam valve. Cook on high pressure for 35 minutes, then allow 10 minutes of natural pressure release before doing a quick release.
- Whisk together the water and cornstarch. Stir mixture into hot stew until it thickens slightly. Serve with fresh parsley.
EASY INSTANT POT BEEF STEW - COPYKAT RECIPES
From copykat.com
Ratings 32Calories 413 per servingCategory Main Course
- Cut beef into bite-sized pieces. Season meat with salt. Brown bite-sized pieces of roast in the Instant Pot on saute in vegetable oil, you may need to do this in small batches.
- Once the meat has browned add tomato sauce and chicken stock. Cook the meat on the manual high setting for 30 minutes. Perform a quick release.
- Then add the garlic powder, smoked paprika, vegetables and cook on the manual setting for 4 minutes.
BEST EVER INSTANT POT BEEF STEW - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
5/5 Total Time 50 minsCategory Main CourseCalories 384 per serving
- Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.
- Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
INSTANT POT BEEF STEW - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
Ratings 5Total Time 1 hr 5 minsCategory Main CourseCalories 443 per serving
- Heat 1 Tbsp olive oil in the Instant Pot on the Saute setting. Season beef with salt and pepper. When the oil is hot, add half the beef and sear it undisturbed until browned on the bottom, about 3 - 4 minutes per side. Transfer with tongs to a large plate. Repeat with the remaining 1 tablespoon oil and beef.
- Add the onion and garlic to the Instant Pot and season with salt and pepper. Cook, stirring occasionally, until softened, 2 - 3 minutes.
- Add the tomato paste and dried thyme to the onions and cook until the tomato paste is darkened in color, about 1 minute. Add 1 cup beef broth and Worcestershire sauce and stir to combine to deglaze the pot, scraping up any browned bits.
- Add the carrots, potatoes, celery, seared beef, and any accumulated juices from the beef, and stir to combine.
INSTANT POT BEEF STEW RECIPE - DINNER, THEN DESSERT
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Reviews 3Category DinnerCuisine AmericanTotal Time 1 hr
- Add the beef to the pressure cooker and set on the sauté setting with oil and brown well on all sides, about 6-8 minutes per batch.
INSTANT POT BEEF STEW (COMFORT FOOD!) - GONNA WANT SECONDS
From gonnawantseconds.com
Reviews 6Category Main Course, SoupCuisine AmericanTotal Time 1 hr
- Turn a 6.5-quart Instant pot onto saute function. Add 2 tablespoons of the vegetable oil. When the display reads "hot". Add the beef in batches, in a single layer, and brown. Remove to a plate. Repeat process with remaining oil as needed and beef.
- Add the onions and garlic to the Instant pot and saute, until soft, about 3 minutes. Add tomato paste, stirring constantly, and continue to saute for 1 minute.
- Add beef broth stirring, gently scraping the bottom of the pot with a wooden spoon to loosen all brown bits on the bottom of the pan (do not skip or the burn light may turn on).
- Add dissolved Better Than Bouillon, Worcestershire sauce, Italian seasoning, thyme, bay leaf, salt, and pepper and stir to combine. Add in potatoes, carrots and browned beef.
INSTANT POT BEEF STEW - GIMME DELICIOUS
From gimmedelicious.com
4/5 (10)Total Time 45 minsEstimated Reading Time 5 mins
- Put flour, salt, and pepper in a large ziplock bag. Place meat in bag with the flour and shake until well coated.
- Place the oil in the Instant Pot and turn on the sauté function. Heat for 1-2 minutes until oil is hot then remove beef from the ziplock bag, shake off excess flour and add to the Instant Pot. Brown the meat on all sides.
- Add the chopped onion, potatoes, carrot, celery, garlic, tomato paste, Worcestershire sauce, paprika, and ranch seasoning mix. Stir until everything is combined then add 3 cups beef broth.
- Close the lid on the Instant Pot and close the steam valve. Press the "meat/stew" button, or set the cooker to 30 minutes of high pressure. After 30 minutes of high pressure, allow the cooker to naturally cool and release pressure. Once the pressure has released, open the steam valve then carefully open the lid.
INSTANT POT BEEF STEW RECIPE | MYRECIPES
From myrecipes.com
Total Time 1 hr
- Press “Saute” on Instant Pot, and then press “adjust” to set it to “more” for a higher heat saute setting. Allow Instant Pot to heat for 3 minutes.
- Meanwhile, sprinkle beef evenly with 2 teaspoons of salt and 1 teaspoon pepper. Add 2 teaspoons oil to pot and about ⅓ of the beef. Cook 6 minutes, turning beef until browned on all sides. Remove beef from pot to a plate; repeat procedure twice with remaining oil and beef.
- Add onion and garlic to drippings in the Instant Pot and saute 4 minutes. Add beer, scraping the bottom of the pot to loosen browned bits. Stir in beef, potatoes, carrots, and 1 cup stock. Add thyme, bay leaves, and remaining ½ teaspoon salt and ½ teaspoon pepper. Cover the pot and turn steam valve to the “sealing” position. Press “cancel” on the Instant Pot; press the “stew/meat” button and adjust time to 25 minutes.
- When cooking process ends, carefully release the pressure valve. Remove lid and press “cancel;” press “saute” and “adjust” until the light blinks on “normal” and return the stew to a simmer. Discard thyme and bay leaves. Stir in peas. Combine remaining stock and flour in small bowl and stir into the stew along with the mustard and vinegar. Top with parsley.
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