Instant Pot Beef And Mushroom Stew Recipes

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INSTANT POT® BEEF AND MUSHROOM STEW



Instant Pot® Beef and Mushroom Stew image

This hearty stew is cooked in the Instant Pot®. It relies on potatoes and aromatics breaking down during the cook to form a rich gravy for tender meat and delightful mushrooms. If you want to add a thickener, use the optional directions for cornstarch. We liked it over wide egg noodles, but it would also work on top of rice or mashed potatoes. My guys liked it, so I guess it is a man-pleaser!

Provided by Bibi

Yield 6

Number Of Ingredients 17

2 pounds chuck roast
salt and ground black pepper to taste
1 tablespoon avocado oil, or more as needed
2 medium onions, chopped
½ cup minced celery
4 cloves garlic, minced
1 teaspoon herbes de Provence
2 large bay leaves
½ cup red wine
1 ½ cups beef stock
3 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon fish sauce
2 cups diced russet potatoes
3 (8 ounce) packages mushrooms, quartered
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Cut roast into pieces that will fit the inner pot and pat dry with paper towels. Season one side with salt and pepper.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add enough oil to cover the entire bottom surface of the pot and wait until indicator reads "Hot". Carefully add a piece of beef to the pot, seasoned side down, and saute until nicely browned, about 6 minutes. Season the other side with salt and pepper and turn, using tongs. Brown for an additional 6 minutes and remove to a plate to keep warm. Repeat with remaining beef.
  • Add onions and saute in the drippings until softened, about 3 minutes. Add celery, garlic, herbes de Provence, and bay leaves, and saute until garlic is fragrant, about 1 minute. Pour in red wine and use a wooden spoon to stir all the browned bits off of the bottom of the pot, and cook for about 2 minutes. Turn off Saute function.
  • Cut browned beef into cubes about 1 1/2 inches thick, removing fat and any gristle. Return to the pot.
  • Stir beef stock, tomato paste, soy sauce, and fish sauce together in a small bowl. Add to the pot and stir in potatoes. Gently push meat pieces until they are at or below the liquid level.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully, about 5 minutes. Unlock and remove the lid.
  • Stir in mushrooms. Make sure most of the mushrooms are partially submerged in the liquid. Adjust seasonings, if desired. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully, about 5 minutes. Unlock and remove the lid.
  • Stir stew well. Mix corn starch with water in a small bowl. Stir until there are no lumps, then stir into the pot. Select Saute function and cook until gravy is bubbly, stirring frequently, to assure that there is no sticking, 3 to 5 minutes. Remove bay leaves and serve.

Nutrition Facts : Calories 450 calories, Carbohydrate 23.1 g, Cholesterol 68.6 mg, Fat 25.7 g, Fiber 3.3 g, Protein 29.3 g, SaturatedFat 9.7 g, Sodium 5370.1 mg, Sugar 5.1 g

INSTANT POT BEEF AND MUSHROOM STEW



Instant Pot Beef and Mushroom Stew image

This beef and mushroom stew made in the Instant Pot is a hearty, comforting, stick to your ribs kind of meal that's perfect for winter.

Provided by Gina Matsoukas

Categories     Main Dishes

Time 55m

Number Of Ingredients 13

2 pounds stew meat, cut into 1" pieces
2 tablespoons flour (use gluten-free or paleo flour blend if necessary)
1 tablespoon ghee (or butter)
8 ounces pearl onions (I used frozen)
24 ounces mixed mushrooms (white button, shiitake, cremini or other combination), roughly chopped
1 3/4 cup beef broth, divided
salt and pepper to taste
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon tarragon
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons arrowroot powder + 2 tablespoons water (*optional for thickening, see note)

Steps:

  • Place cubed beef in a large bowl. Sprinkle flour over top, gently toss to combine until flour coats all the pieces.
  • Add the ghee to the Instant Pot on sauté mode.
  • Once hot, add beef to the pot and brown on all sides. You'll likely need to do this in 2 or 3 batches to fit all the beef. Once browned, transfer to a plate using a slotted spoon and set aside.
  • Add 1/4 cup of the beef broth to the pot and use a wooden spoon or spatula to scrape up all the brown bits from the meat.
  • Add the pearl onions and cook, stirring frequently for 2-3 minutes until softened.
  • Turn off sauté mode and add the remaining ingredients except the arrowroot powder and water.
  • Stir to combine then place the lid on the Instant Pot. Set the dial to sealing and cook on manual for 30 minutes.
  • Let the Instant Pot naturally release pressure for 15 minutes then manually release the rest.
  • If thickening, mix the arrowroot powder and water in a small bowl. Turn the Instant Pot to sauté and stir in the mixture until bubbling and slightly thickened.
  • Serve hot, garnish with freshly chopped parsley or other herbs.

Nutrition Facts : Calories 374 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 155 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 53 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 416 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

INSTANT POT® MUSHROOM STEW



Instant Pot® Mushroom Stew image

Hearty Instant Pot® stew that substitutes beef with mushrooms. I used peas and lima beans from my freezer. You could use just about anything. I used red beans for protein.

Provided by DaveMD

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Mushroom

Time 1h30m

Yield 8

Number Of Ingredients 28

2 tablespoons salted butter
2 medium yellow onions, coarsely chopped
1 ½ cups chopped baby carrots
1 cup celery slices
salt and ground black pepper to taste
1 (10 ounce) package baby bella mushrooms, chopped
1 (8 ounce) package baby bella mushrooms, sliced
1 (6 ounce) package white mushrooms, halved if large
½ cup red wine
½ teaspoon salt
½ teaspoon Cajun seasoning
¼ teaspoon ground paprika
¼ teaspoon ground thyme
¼ teaspoon dried sage
¼ teaspoon red pepper flakes
2 (14.5 ounce) cans stewed tomatoes with juice, chopped
2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
2 medium potatoes, peeled and diced
1 (15 ounce) can kidney beans, rinsed and drained
1 ½ cups frozen peas
1 ½ cups frozen lima beans
1 bunch parsley, chopped
2 leaf (blank)s bay leaves
½ cup sour cream
2 tablespoons cornstarch

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add onions, carrots, and celery; saute until onions are translucent, 5 to 7 minutes. Season with salt and pepper and remove to a bowl.
  • Add chopped and sliced baby bella mushrooms, white mushrooms, and wine to the pot; sweat mushrooms until soft and alcohol has cooked off, about 5 minutes.
  • Stir in 1/2 teaspoon salt, Cajun seasoning, paprika, thyme, sage, and red pepper flakes. Add stewed tomatoes with juice, tomato paste, soy sauce, Worcestershire sauce, and garlic. Simmer until heated through, 3 to 4 minutes. Add onion mixture back to the pot and stir to combine.
  • Add potatoes, kidney beans, peas, lima beans, parsley, and bay leaves; stir until combined and bay leaves are submerged. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in sour cream, followed by cornstarch if thickening is needed.

Nutrition Facts : Calories 310.6 calories, Carbohydrate 50.5 g, Cholesterol 14 mg, Fat 7 g, Fiber 11.7 g, Protein 12.9 g, SaturatedFat 3.9 g, Sodium 798.5 mg, Sugar 10.5 g

INSTANT POT® BEST BEEF STEW



Instant Pot® Best Beef Stew image

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

1 tablespoon butter
1 pound beef chuck, cut into 1-inch cubes
4 Yukon Gold potatoes, cubed
1 ½ cups mushrooms, halved
1 onion, cut into 6 wedges
2 carrots, cut into 1/2-inch thick slices
2 cloves garlic, minced
3 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried rosemary

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-MUSHROOM STEW



Instant Pot® Beef-Mushroom Stew image

This incredible beef stew is easy to prepare and is a comforting meal on cold winter days. It's incredibly delicious with mashed potatoes!

Provided by thedailygourmet

Time 1h5m

Yield 4

Number Of Ingredients 14

2 tablespoons arrowroot powder
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon salt
½ teaspoon Italian seasoning (such as Trader Joe's® 21 Seasoning Salute)
1 pound beef stew meat
1 tablespoon salted butter
1 tablespoon extra-virgin olive oil
1 (8 ounce) package white mushrooms, quartered
1 (8 ounce) package portobello mushrooms, quartered
¾ cup beef broth
2 tablespoons balsamic vinegar
2 teaspoons tomato powder
1 teaspoon arrowroot powder

Steps:

  • Combine 2 tablespoons arrowroot powder, garlic, onion, salt, and seasoning in a quart-sized resealable bag. Add beef stew meat and toss to coat.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and olive oil and allow to get hot. Add meat and cook until browned on all sides, in batches if necessary, 5 to 10 minutes per batch. Add mushrooms and stir to combine. Mix in beef broth, vinegar, and tomato powder. Cancel Saute function.
  • 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, about 20 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • Ladle 1/4 cup liquid into a small bowl and blend in 1 teaspoon arrowroot powder to make a slurry. Pour slurry into the pot; stir to incorporate. Select Saute function and cook until liquid starts to thicken, 3 to 5 minutes.

Nutrition Facts : Calories 443 calories, Carbohydrate 11.4 g, Cholesterol 106.2 mg, Fat 29 g, Fiber 1.8 g, Protein 33.9 g, SaturatedFat 11.2 g, Sodium 540.6 mg, Sugar 3.1 g

PRESSURE COOKER GOLDEN MUSHROOM BEEF STEW



Pressure Cooker Golden Mushroom Beef Stew image

This is a recipe I adapted from how I make stew in a crock pot/slow cooker. The golden mushroom soup (I use Campbell's brand) makes a great gravy and you don't have to do anything to it. When I make it in the crock pot I don't even add water, I just use 2 cans of soup. The juice from the meat is enough liquid to make a great gravy. My family loves the taste and it is so easy!

Provided by Foggyblonde

Categories     Stew

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons canola oil
1 1/2 lbs stew meat
1 large onion, cut up
4 carrots, peeled and cut into chunks
4 red potatoes, cut into chunks
salt & pepper (to taste)
1 -2 teaspoon dried parsley
8 -12 button mushrooms, rinsed and halved
10 ounces condensed golden mushroom soup
10 -20 ounces water
1 -2 beef bouillon cube (optional)

Steps:

  • Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear
  • Stir the meat, letting it brown on all sides. Next, add the onions, carrots, mushrooms, potatoes, salt, pepper, parsley, golden mushroom soup, water and optional beef bouillon(the bouillon gives a stronger flavor)
  • Lock the pressure cooker lid in place and bring to high pressure over high heat.
  • Cook 15 minutes.
  • Cool pot immediately and serve.
  • If the gravy isn't thick enough then stir a bit of cornstarch to some cold water (only about 1 T to half a cup of water) and add to the gravy. Bring to a boil and the gravy will thicken.

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From evolvingtable.com


BEEF STEW WITH MUSHROOMS - INSTANT POT TEACHER
2021-09-16 Instant Pot Beef Recipes How To Beef Stew With Mushrooms | Beef Stew With Chicken Broth . For more great Instant Pot recipes, please visit InstantPotEasy.com Beef Stew With Mushrooms | Beef Stew With Chicken Broth #HarjinderSidhu #BeefStew #SidhuDIY #EasySteps Chapters: 0:00 An intro to a video 0:40 … September 16, 2021 / 6 Comments / by …
From instantpotteacher.com


INSTANT POT BEEF & BARLEY STEW - FOODY SCHMOODY BLOG
2017-12-08 Place the flour, ½ teaspoon salt and ¼ teaspoon of pepper in a large bowl or a large resealable bag. Toss the beef cubes in the flour mixture to coat. Set Instant Pot to saute and add oil to pot. Once hot, add half of the coated beef. Cook a few minutes until browned and then turn over and brown the other side.
From foodyschmoodyblog.com


INSTANT POT BEEF STEW RECIPE IN PRESSURE COOKER - BEST RECIPE BOX
Instructions. Turn Instant Pot on "Sauté" setting and add the olive oil. Stir in the onions & garlic and cook for 3-5 minutes or until softened and slightly browned. Add the beef, carrots, potatoes, celery, beef broth, tomato sauce, Worcestershire sauce (or soy sauce), dried herbs, sugar, salt and black pepper.
From bestrecipebox.com


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