Instant Pot Vegetable Beef Stew Food

INSTANT POT BEEF STEW WITH ROOT VEGETABLES

Steps:

• Pat the meat chunks off with paper towels, soaking up any moisture. The less moisture the better the sear, which will give the meat better flavor and texture. Season generously with salt and pepper.
• Set instant pot to saute function. Add oil and sear beef chunks in two batches, remove beef from pot and set aside.
• Saute shallots, celery, garlic, olive oil (if needed) among all the leftover bits in the pot for about 2 minutes.
• Add red wine, balsamic, dijon, tomatoes, beef broth, thyme, bay leaves, salt, and pepper. Mix around, scraping the bottom of the pot to get off any stuck bits. Smash up the tomatoes against the side to break them up a bit.
• Add seared beef. Cook on high pressure for 30 minutes, making sure to seal the steam valve. Prep your veggies.
• Allow to naturally release for 15 minutes.
• Add the root vegetables in with the stew and set to low pressure for another 3-4 minutes, depending on your preference of doneness. (see notes)
• Manually release the steam valve. Add fresh parsley and serve with sourdough biscuits!

INSTANT POT BEEF STEW

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 VEGETABLE BEEF STEW

Steps:

• Turn instant pot to saute on high. Once hot, add your choice of cooking fat and then brown the stew meat in 2 batches, remove and set aside. Add carrots and onions to the pot and cook for 5 minutes. Add browned stew meat, diced potatoes, garlic, drained green beans, tomatoes with juice, corn, peas, onion soup mix, bouillon cubes, bay leaf, kitchen bouquet, Worcestershire sauce and water to the instant pot. Turn the pot off and then back on and then make sure the valve is set to closed. Press the stew button and set the time for 35 minutes. After it is done pressure cooking, allow it to naturally release pressure for 10 minutes. Manually release the rest of the pressure after 10 minutes and then season with salt and pepper to taste and serve with chopped fresh parsley. Enjoy! We love it served with grilled cheese!

INSTANT POT® BEST BEEF STEW

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.

PRESSURE-COOKER SPICY BEEF VEGETABLE STEW

Steps:

• Select saute setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 6-8 minutes, breaking into crumbles; drain. Press cancel. Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

INSTANT POT® VEGETARIAN IRISH STOUT STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot. Add mushrooms and saute for 3 minutes. Press Cancel. Add broth and beer, scraping the bottom of the pot to loosen any browned bits.
• Stir in tomato paste, vinegar, soy sauce, salt, pepper, brown sugar, and garlic powder until well mixed and no chunks of tomato paste are visible. Stir in potatoes, carrots, and onion until combined.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and garnish with parsley.