Instant Pot Jamaican Beef Stew Recipes

INSTANT POT JAMAICAN BEEF STEW

Steps:

• Heat the vegetable oil in the pressure cooker pot over medium heat (sauté mode in my Instant Pot) until the oil shimmers and just starts to smoke. While the pot heats, sprinkle the beef cubes with 1 teaspoon salt and ½ teaspoon black pepper. Sear the beef in three batches; sear each batch until well browned on one side, about 3 minutes, and then transfer the seared beef to a bowl. (I sear in batches so we don't crowd the pot - crowded beef doesn't brown, it steams. And, I sear on one side to get the complex browning flavors, without spending all day searing the beef.)
• After all the beef is seared, add the onion, garlic, scotch bonnet pepper, and tomato paste to the pot, and sprinkle with the allspice and ½ teaspoon salt. Sauté until the onions soften and the tomato paste darkens, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef. Stir in the beef and any juices in the bowl, stir in the Pickappepa sauce, and then pour in the beef broth. Scrape the bottom of the pot one last time to make sure nothing is sticking. Stir in the carrots, then spread the diced tomatoes on top.
• Lock the lid on the pressure cooker and cook at high pressure for 15 minutes in an electric PC, 12 minutes in a stovetop PC. When the cooking time finishes, let the pressure come down naturally, about 25 more minutes. (After 20 minutes you can quick release any remaining pressure if you are in a hurry.)
• Unlock the pressure cooker lid. Stir in the teaspoon of fine sea salt (if not using store-bought broth, which is plenty salty), and the ½ teaspoon of fresh ground black pepper. Whisk the water and cornstarch into a slurry, and then stir the cornstarch slurry into the stew. Serve with the accompaniments and enjoy!

JAMAICAN-STYLE BEEF STEW

Steps:

• In a dutch oven, heat oil over medium-high heat.
• Add sugar; cook and stir for 1 minute or until lightly browned.
• Add beef and brown on all sides.
• Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce, and seasonings.
• Bring to a boil.
• Reduce heat; cover and simmer for 1 to 1 1/4 hours or until meat and vegetables are tender.
• Combine cornstarch and water until smooth; stir into stew.
• Bring to a boil and stir for 2 minutes or until thickened.
• Serve with rice or potatoes if desired.

INSTANT POT® JAMAICAN OXTAIL STEW

Steps:

• Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Toss oxtails in the mixture until well coated.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow to heat up. Add vegetable oil to the hot pot and lay oxtail pieces inside, flat side down. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.
• Pour 2 tablespoons of beef broth into the pot to deglaze, scraping up all the browned bits from the bottom with a wooden spoon. Add carrots, onion, green onions, garlic, and scotch bonnet pepper. Stir and saute until onions have softened, about 5 minutes. Add oxtails, remaining beef broth, ketchup, and thyme. Cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; 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, 20 to 40 minutes. Unlock and remove the lid.
• Remove oxtails and vegetables from the pot, leaving liquid behind. Select Saute function and bring liquid to a simmer. Combine water and cornstarch in a small bowl; stir into the simmering liquid. Add pinto beans and simmer until liquid is slightly thickened and beans are warmed, about 5 minutes. Add oxtails and vegetables back to the pot, and mix to combine.

JAMAICAN-STYLE BEEF STEW

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add sugar; cook and stir until lightly browned, 1 minute. Add beef and brown on all sides. , Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer until meat and vegetables are tender, 1 to 1-1/4 hours., Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice or potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.