Instant Pot Bourbon Beef Stew Recipes

INSTANT POT® BOURBON BEEF STEW

Instant Pot® Bourbon Beef Stew image

I made up this beef stew recipe, and I think it turned out really well, so I'm sharing it with you.

Provided by andypants

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h45m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil, or to taste
1 large onion, coarsely chopped
1 large clove garlic, crushed
1 ½ pounds cubed beef stew meat
½ cup bourbon
2 medium (2-1/4" to 3" dia, raw)s potatoes, chopped
1 (15 ounce) can black beans, drained
1 (14 ounce) can whole-kernel corn
1 (8 ounce) package fresh mushrooms, sliced
2 carrot, (7-1/2")s carrots, chopped
2 teaspoons salt
2 teaspoons chili powder
1 ¼ teaspoons ground black pepper
1 teaspoon ground cumin
½ teaspoon ground cinnamon

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Pour in bourbon and scrape up any browned bits off the bottom of the pot.
Cancel Saute function. Add potatoes, black beans, corn, mushrooms, and carrots to the pot. Sprinkle salt, chili powder, pepper, cumin, and cinnamon over the beef and vegetables. Stir. Close and lock the lid. Select Stew function; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Make sure all the pressure has released and the valve has dropped before you open the lid.

Nutrition Facts : Calories 493.8 calories, Carbohydrate 43.8 g, Cholesterol 62.6 mg, Fat 18.9 g, Fiber 9.8 g, Protein 27.8 g, SaturatedFat 6.6 g, Sodium 1322.5 mg, Sugar 5.5 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

Ingredients

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 STEW RECIPE BY TASTY

Instant Pot Beef Stew Recipe by Tasty image

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

Ingredients

1 chuck roast, cubed into 1 1/2 inch (3.5 cm) pieces
3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons olive oil, divided
1 medium yellow onion, diced
3 garlic cloves, minced
¼ cup tomato paste
1 teaspoon dried thyme
2 tablespoons worcestershire sauce
2 ½ cups beef broth, divided
3 medium carrots, cut into 1½-inch (3.5 cm) pieces on the bias
2 celery stalks, cut into 1 in (2.54 cm) pieces on the bias
3 yukon gold potatoes, cubed
1 tablespoon cornstarch
1 tablespoon water
1 cup frozen peas, thawed
¼ cup fresh parsley, finely chopped

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 RECIPE

Instant Pot Beef Stew Recipe image

This dump-and-go beef stew will become one of your favorites! Full of flavor and so easy to make!

Provided by Camille Beckstrand

Categories Main Course

Time 50m

Number Of Ingredients 12

Ingredients

2 pounds beef stew meat (or a beef roast cut into bite-sized pieces)
3 potatoes (cubed (red potatoes or Russet are our favorites))
1 pound baby carrots ((we cut ours in half, but you can keep them whole))
3 celery stalks (diced)
1 onion (diced)
3 cups beef stock
1 Tablespoon Worcestershire sauce
1 Tablespoon salt
½ teaspoon ground pepper
1 cup frozen green peas
6 ounces tomato paste
1 ounce dry onion soup mix ((OPTIONAL))

Steps:

Place all ingredients in the Instant Pot.
Give it a quick stir, then place lid on top of Instant Pot.
Move the valve to SEALING (not venting).
Press the MANUAL button and set timer for 30 minutes.
When the timer is done, allow the Instant Pot to do a natural release for at least 15 minutes (you can go longer if desired).
Move the valve to VENTING and release remaining pressure.
Remove the lid and mix together.
Serve and enjoy!

Nutrition Facts : Calories 403 kcal, Carbohydrate 41 g, Protein 42 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 94 mg, Sodium 2185 mg, Fiber 8 g, Sugar 11 g, UnsaturatedFat 4 g, ServingSize 1 serving

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