Instant Pot Beef Stew Recipe By Tasty

INSTANT POT BEEF STEW

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~

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.

INSTANT POT BEEF STEW RECIPE BY TASTY

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!

CLASSIC BEEF STEW RECIPE BY TASTY

Steps:

• Cut the beef into cubes, then season generously with salt and pepper.
• Heat the canola oil in a large Dutch oven or pot over medium high heat. Working in batches, sear the beef on all sides until well browned. Do not overcrowd the pan. Transfer the meat to a plate and set aside.
• Add the onion, celery, carrots, and garlic to the pan and cook until tender, about 5 minutes.
• Add the tomato paste to the center of the pot and cook for 1 minute. Stir the tomato paste into the vegetables and continue cooking until fragrant, about 5 minutes.
• Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom of the pot with a wooden spoon.
• Add the beef stock and tomatoes and stir to combine, then add the rosemary, thyme, pepper, salt, and bay leaf. Return the beef to the pot, making sure it is submerged in the braising liquid.
• Bring to a boil, then cover, reduce the heat to low, and simmer until the meat is tender, about 3 hours.
• Shred larger pieces of beef with a fork or tongs. Serve the braised beef and sauce over cooked egg noodles.
• Enjoy!