Instant Pot Mediterranean Beef Stew Recipes

INSTANT POT TEX-MEX BEEF STEW

Instant Pot Tex-Mex Beef Stew image

Provided by Food Network Kitchen

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
2 pounds cubed beef stew meat (preferably chuck)
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 poblano chile pepper, halved, seeded and thinly sliced
4 cloves garlic, smashed
1 15-ounce can diced tomatoes with chiles
1/2 cup corn chips, finely crushed, plus more for topping
1 tablespoon apple cider vinegar
1/2 cup fresh cilantro, roughly chopped, plus more for topping
Cooked white rice, for serving
Shredded cheddar cheese and sliced scallions, for topping

Steps:

Mix the chili powder, cumin, coriander, paprika and cinnamon in a small bowl. Put the beef in a medium bowl; add 4 teaspoons of the spice mixture, season generously with salt and pepper and toss until coated. Set aside.
Set an Instant Pot to saute at normal heat. When the display indicates "hot," add the olive oil, then add the onion, poblano, garlic and a generous pinch of salt. Cook, stirring often, until tender and lightly browned, about 5 minutes. Stir in the remaining spice mixture and cook, stirring, until lightly toasted, about 1 more minute.
Cancel the saute setting and stir in 3/4 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the beef and nestle it in the liquid. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 30 minutes. Let stand 10 to 15 minutes, then carefully turn the steam valve to the venting position to release the remaining pressure.
Turn off the cooker. Remove the lid and stir in the crushed corn chips, gently breaking up any large chunks of beef. Let cool a few minutes, then spoon off any excess fat from the top. Stir in the vinegar and cilantro; season with salt and pepper. Serve the stew over rice; top with cheese, scallions, cilantro and more corn chips.

INSTANT POT MEDITERRANEAN BEEF STEW

Instant Pot Mediterranean Beef Stew image

Make and share this Instant Pot Mediterranean Beef Stew recipe from Food.com.

Provided by David C.

Categories < 4 Hours

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs boneless beef chuck
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried oregano
1 large onion, finely chopped
4 shallots, sliced
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1/2 cup beef broth
1/4 cup red wine
1/4 cup balsamic vinegar
1/2 cup dates, chopped, pitted

Steps:

whisk together flour, salt, pepper and organo.
chop the roast into cubes, one or two inches.
put beef in a plastic bag along with flour mixture.
shake up the bag to coat the meat well.
place instant pot in saute mode and add olive oil to grease the pot.
saute onions, garlic, shallots and meat together until lightly browned (about 4 or 5 minutes). don't burn it.
mix in broth, wine, balsamic vinegar and dates.
cancel saute mode, put lid on and seal valve. use manual mode to cook for 40 minutes.
when done, allow depressurize using 'natural release' method.
serve over rice, mashed potatoes, or calliflower.

Nutrition Facts : Calories 510.4, Fat 20.8, SaturatedFat 7.2, Cholesterol 149.7, Sodium 595, Carbohydrate 29.5, Fiber 2.5, Sugar 15.7, Protein 50.4

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

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