Pressure Cooker Beef Stew Recipes

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PRESSURE-COOKER BEEF STEW



Pressure-Cooker Beef Stew image

I like to serve this twist on traditional stew with fresh rolls on crusty bread. The roast and vegetables cook quickly and make a comforting meal. My family loves this unique pressure cooker beef stew. -Joanne Wright, Niles, MI

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 13

1 boneless beef chuck roast (2 pounds)
1 tablespoon canola oil
5 cups water, divided
8 medium potatoes, peeled and quartered
4 medium carrots, halved widthwise
1 medium onion, quartered
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 bay leaves
2 to 3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel and remove roast. Place trivet insert and 4 cups water in pressure cooker. Set roast on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally., Remove roast and keep warm. Remove trivet. Skim fat from cooking juices and stir in remaining 1 cup water. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure., Remove vegetables with a slotted spoon; keep warm. Remove and discard bay leaves. In a small bowl, mix cornstarch and 1/4 cup cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.

Nutrition Facts : Calories 530 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 403mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 36g protein.

KELLY'S PRESSURE COOKER BEEF STEW



Kelly's Pressure Cooker Beef Stew image

My mother used to make beef stew in a pressure cooker at least once a week. I crave it all the time and have doctored up the flavor so it's no longer just 'meat and potatoes' tasting.

Provided by Kel Kel

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 55m

Yield 4

Number Of Ingredients 14

2 tablespoons vegetable oil
½ cup all-purpose flour
1 ¼ pounds beef stew meat, cubed
salt and ground black pepper to taste
1 large onion, chopped
2 tablespoons white sugar
2 cups water
2 cubes beef bouillon
2 cloves garlic, minced
1 bay leaf
1 tablespoon dried parsley
1 tablespoon dried basil
4 potatoes, peeled and cut into 2-inch pieces
2 cups peeled baby carrots

Steps:

  • Heat vegetable oil in a skillet over medium heat. Place flour in a resealable bag; drop in half the beef cubes and shake to coat. Shake off excess flour and add meat to pan. Repeat with remaining beef. Season meat with salt and pepper to taste.
  • Stir onion into beef and cook, stirring often, until the meat is browned on all sides and onion is translucent, about 5 minutes. Sprinkle in sugar.
  • Combine water, beef bouillon, garlic, bay leaf, parsley, and basil in a pressure cooker over medium-high heat. When bouillon cubes are dissolved, fit the pressure cooker's rack in the cooker (if it has one). Layer potatoes, carrots, and meat mixture in the pressure cooker, seasoning with salt and pepper to taste. Seal the lid and bring the cooker up to full pressure.
  • Reduce heat to medium-low, maintaining full pressure, and cook for 8 minutes. Remove from heat. Let the pressure drop naturally, about 15 minutes before releasing lid. Transfer the meat and vegetables to a serving bowl and pour pan juices over meat and vegetables.

Nutrition Facts : Calories 535.4 calories, Carbohydrate 65.2 g, Cholesterol 74.9 mg, Fat 15.7 g, Fiber 7.9 g, Protein 33.4 g, SaturatedFat 3.7 g, Sodium 557.3 mg, Sugar 12.7 g

MOM'S BEEF STEW (PRESSURE COOKER)



Mom's Beef Stew (Pressure Cooker) image

I grew up with this recipe and now I make it for my family...my picky hubby and kids gobble it right up...and it can be made so quickly in the pressure cooker. To make an easy Beef soup, omit the potatoes, add more water and a few boullions and serve with egg noodles or rice.

Provided by Curlee827

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon canola oil
1 1/2 lbs rump roast
2 garlic cloves, chopped
1 large onion, cut up
4 carrots, peeled and cut into chunks
4 celery ribs, peeled and cut into chunks
4 potatoes, cut into chunks
salt & pepper (to taste)
1 -2 teaspoon dried parsley
1 1/2-2 cups water
1 -2 beef bouillon cube (optional)

Steps:

  • Cut the roast into chunks, about 1 inch (or larger if that is your preference). 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 - this gives the stew such yummy flavor.
  • Stir the meat, letting it brown on all sides. Add the chopped garlic, stir for 1 minute, then add the onions, carrots, celery, potatoes, salt, pepper, parsley, water and optional beef bouillon(the bouillon gives a stronger flavor - you can also wait to see how it comes out, and if you feel that it's not flavorful enough, you can add the beef bouillon and boil the stew for a minute or so).
  • Lock the pressure cooker lid in place and bring to high pressure over high heat.
  • Cook 15 minutes.
  • Cool pot immediately and serve. ENJOY!
  • Optional ingredients - you can add some chopped tomatoes if you'd like before cooking, or after bringing it to pressure, you can throw in some canned mushrooms or frozen peas and heat thoroughly.

PRESSURE COOKER BEEF STEW



Pressure Cooker Beef Stew image

This beef stew was made for us when we were just infants, my mother used to put it in the blender for us as babies. To this day it reminds me of home. The pressure cooker makes the meat fall apart tender and cooks up in 20 minutes.

Provided by MISSCANADA

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 35m

Yield 8

Number Of Ingredients 9

1 tablespoon vegetable oil
1 small onion, diced
2 pounds cubed beef stew meat
5 carrots, peeled and diced
8 medium baking potatoes, peeled and cubed
2 cubes beef bouillon
2 cups water
2 teaspoons cornstarch
2 teaspoons salt, or to taste

Steps:

  • Heat the oil in the bottom of the pressure cooker over medium-high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside.
  • Stir in the water, bouillon cubes and carrots, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
  • Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew.
  • When the 20 minutes are up, release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.
  • Remove the lid, and place the pot over medium heat. Bring to a boil. Stir the cornstarch into a small amount of cold water to make a slurry. Stir this into the stew, and cook for a few minutes. Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them.

Nutrition Facts : Calories 486.9 calories, Carbohydrate 42.4 g, Cholesterol 76 mg, Fat 23.8 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 9.2 g, Sodium 900.4 mg, Sugar 4 g

PRESSURE COOKER BEEF STEW



Pressure Cooker Beef Stew image

If you don't have a pressure cooker, this works fine in a dutch oven. Increase the beef broth to 3 cups and cook for 2 hours.

Provided by MizzNezz

Categories     Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 lb lean beef, cubed
1 1/2 teaspoons olive oil
1/2 cup beef broth
1/2 cup chopped onion
2 tablespoons minced garlic
2 cups diced potatoes
1/2 cup chopped carrot
1 (14 ounce) can tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 1/2 teaspoons thyme
2 bay leaves
salt and pepper

Steps:

  • Mix flour, salt, and dry mustard in a bag.
  • Add beef and shake to coat.
  • Heat oil in pressure cooker; brown beef pieces.
  • Add broth; bring to a boil.
  • Add all remaining ingredients.
  • Lock the pressure cooker lid in place and bring to high pressure over high heat.
  • Cook for 12 minutes.
  • Release the pressure, remove bay leaves before serving.

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

PRESSURE COOKER BEEF STEW



Pressure Cooker Beef Stew image

I adapted this from an Emeril recipe for beef stew, which is why the recipe features Emeril's Essence. However, I wanted just a classic beef stew, and not one with turnips and collard greens. I also found that Emeril's recipe cooked the stew for too long and used too much liquid--more like a soup than a stew. So here's my recipe for classic beef stew. By adding most of the vegetables during the last 10 minutes of cooking, they come out nice and firm. I recommend serving the stew on top of rice or wide egg noodles with a dollop of sour cream on top.

Provided by grayslady

Categories     Meat

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 22

2 1/4 lbs chuck roast, cut into large cubes
2 small red potatoes, cut into large cubes (about 3-inch long each)
2 medium carrots, cut into chunky disks
2 stalks celery, cut into chunks
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 teaspoon garlic, minced
1/4 cup red wine
1 -1 1/4 cup beef stock
1 tablespoon balsamic vinegar
4 tablespoons olive oil
1/2 sweet onion, cubed
2 bay leaves
3/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme

Steps:

  • Have on hand the following accessories: 1 large platter, 2 dinner plates, 1 cereal bowl, 1 piece paper toweling.
  • The list of 8 spices at the end of the recipe make up the Emeril's Essence. These should be mixed together thoroughly before being added to the flour. For a larger portion of Essence that can be stored, multiply all amounts by 4 and just add 1 tablespoon of Essence to the flour.
  • Chop up carrots, celery and onion. Set aside. (This can be done the night before and all vegetables placed together in a baggie in the refrigerator.).
  • In cereal bowl, combine flour and Emeril's Essence. (Emeril's Essence can be made up anytime in advance and stored.).
  • Cube meat into approximately 1 1/2" chunks on large platter, trimming away excess fat as necessary. (Do not cube in advance or meat will be too bloody and not dry enough.).
  • Dredge each piece of meat thoroughly in flour mixture and return to platter.
  • Place pressure cooker on cooktop and apply medium heat. Add 2 tablespoons olive oil.
  • When olive oil is hot, add approximately 1/2 of the meat cubes in order to saute. (Don't crowd meat. It will take 2-2 1/2 batches to cook meat.) Cook meat until well browned on outside, but still pink on inside--about 3-4 minutes per batch.
  • When first batch of meat is cooked, transfer to dinner plate, wipe edges of pressure cooker with paper towel, add some more olive oil and place second batch of meat in pressure cooker to saute. Repeat procedure until all meat cubes are browned.
  • Reduce heat under pressure cooker to medium-low. Add balsamic vinegar and 1/4 cup stock. Deglaze pan.
  • Add carrots, celery, onion and garlic to pressure cooker. Add salt and pepper. Mix well and cook over medium-low heat for 3 minutes.
  • Remove all but 1/2 cup vegetables from pressure cooker and set aside on second dinner plate. Wipe down edges of pressure cooker.
  • Add to pressure cooker: reserved meat, bay leaves, red wine, and remaining beef stock. Mix well.
  • Place lid on pressure cooker. Heat on high until pressure cooker is up to full pressure. Reduce heat to simmer and cook at high pressure for 20 minutes.
  • While meat is cooking, take a red potato, slice in half the long way, then slice each half the long way one more time. Make three cross-cuts on each potato "submarine" and keep pieces together in submarine shape on cutting board. Repeat process for second potato. (This method prevents the potato flesh from turning brown while you're waiting to add the potatoes to the stew.).
  • When meat has been cooked 20 minutes, remove pressure cooker from cooktop and release pressure using the cold water method. Open lid and add remaining vegetables which have been set aside. Also add potato chunks. Mix well.
  • Replace lid on pressure cooker. Place pressure cooker on cooktop over high heat. Bring pressure up to high, reduce heat to simmer, and cook on high pressure for 10 minutes. At the end of 10 minutes, release pressure using the cold water method again.
  • Remove lid from pressure cooker and enjoy stew.

Nutrition Facts : Calories 397.8, Fat 19.7, SaturatedFat 6, Cholesterol 112.3, Sodium 614.4, Carbohydrate 16.2, Fiber 2.2, Sugar 2.9, Protein 38.3

BEEF STEW - PRESSURE COOKER



Beef Stew - Pressure Cooker image

Make and share this Beef Stew - Pressure Cooker recipe from Food.com.

Provided by janetm

Categories     Stew

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 16

1 medium onion, sliced
1 1/2 lbs stew meat
4 large potatoes, pared and cut up
1 lb carrot, pared and sliced
1/8 cup Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon paprika
ground black pepper
1 1/2 teaspoons flour
6 ounces condensed beef broth
6 ounces tomato soup
3 stalks celery, sliced
1 teaspoon Kitchen Bouquet
1 bay leaf
1 garlic clove, pressed
1 (8 ounce) can sliced mushrooms

Steps:

  • Cut stew meat into smaller pieces if desired.
  • Place in pressure cooker.
  • Sprinkle with Worcestershire sauce, Kitchen bouquet, and paprika.
  • Sprinkle with flour.
  • Layer potatoes, then carrots, then celery, then mushrooms on top.
  • Add pressed garlic and bay leaf.
  • Pour tomato soup and beef broth over all.
  • Sprinkle with salt and pepper.
  • Cook on high pressure for 20 minutes.

Nutrition Facts : Calories 416.5, Fat 16.9, SaturatedFat 6.8, Cholesterol 57, Sodium 527.3, Carbohydrate 45, Fiber 6.7, Sugar 7.5, Protein 22.2

PRESSURE COOKER BEEF STEW RECIPE - (4/5)



Pressure Cooker Beef Stew Recipe - (4/5) image

Provided by Nanasjoy

Number Of Ingredients 15

2 pounds beef (stew meat, chuck roast, or other cut), cut into 1-inch cubes
3 tablespoons olive oil (extra-virgin, or lard, or vegetable oil)
1/2 cup flour
2 teaspoons salt
1/2 teaspoon pepper
2 cups water with beef base or bullion, or 2 cups beef stock
1/2 teaspoon paprika
1/2 teaspoon dried rosemary
1/2 teaspoon thyme
1 bay leaf
1 cup onions, minced
1 garlic clove, minced or pre-prepared
6 carrots (about 2 cups), cut into 1-inch pieces
4 large potatoes (about 3 cups), cut into 1-inch pieces
1 cup peas, or celery cut into 3/4-inch pieces

Steps:

  • Mix flour, salt and pepper in a large bowl. Add cubed beef and roll until well coated. Add olive oil to pressure cooker. Press "Brown" button on electric pressure cooker. The light will start flashing and display will show "0.0". Leave lid off while browning. Mix the beef with the flour, salt and pepper. Press 'START/STOP' button to begin heating. Indicator light will stop flashing. Add beef and turn every 2 minutes until browned. When beef is browned (do not drain), add beef stock, paprika, rosemary, thyme, bay leaf, onions and garlic. Place lid on cooker and turn counter-clockwise until it locks into place and Locking Pin 'clicks' into place. Turn pressure regulator knob to "Pressure" or "Seal". The set pressure button on control panel on "LOW". Set desired cooking time by pressing the 'LOW' button once for each minute or hold down continuously until desired time is reached. Set to 10 minutes. Press START/STOP button to begin cooking. Indicator light will stop flashing. Cooker will begin to count down (in minutes) and floating valve will rise after appropriate cooking pressure has been reached. When time control reaches zero, cooker will beep 3 times and switch to the WARM setting automatically. Press START/STOP button to make sure unit is completely off. Turn pressure regulator knob to "STEAM" or "VENT" in short bursts and allow pressure to release. Remove lid and add remaining ingredients (carrots, potatoes, peas). Replace and lock lid onto cooker, set to 'Pressure' and cook another 10 minutes on "LOW". After cooker beeps indicating cooking time has been reached, turn off, unplug cooker from outlet. Press START/STOP button to make sure unit is completely off. Turn pressure regulator knob to "STEAM" or "VENT" and allow pressure to release. Enjoy your beef stew!

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From thefoodieaffair.com


PRESSURE-COOKER BEEF STEW RECIPE | EATINGWELL
Add 1 cup beef broth, carrots, turnip and thyme to the pot. Turn off the heat. Close and lock the lid. Cook on high pressure for 30 minutes. Release the pressure, remove the lid and return the pot to sauté mode until bubbling. Meanwhile, combine the remaining 1/2 cup beef broth and cornstarch in a small bowl.
From eatingwell.com


PRESSURE COOKER BEEF STEW | QUICK, EASY AND DELICIOUS!
2021-12-14 1. Throw everything into the Instant Pot except for the mushrooms and carrots. 2. Cook on high pressure for 15 minutes and release pressure quickly. Click here to read more on QPR vs NPR in my detailed post. 3. Add the carrots and mushrooms and cook for 2 mins at High Pressure and let it release pressure naturally. 4.
From twosleevers.com


TENDER PRESSURE COOKED SPICED BEEF STEW & MEAT TIPS
2017-06-22 Stir well. Close the lid and set the valve to pressure cooking position. Electric pressure cookers: Cook for 15 minutes at high pressure. Stovetop pressure cookers: Lock the lid and cook for 12 minutes at high pressure. When time is up, open the pressure cooker with the Slow Normal release - release the pressure very slowly.
From hippressurecooking.com


PRESSURE COOKER BEEF STEW • LONGBOURN FARM
2019-06-26 It makes an ultra tender and flavorful stew in minutes instead of hours! Cook Mode Prevent your screen from going dark. Course Main Course. Cuisine American. Keyword instant pot beef stew, pressure cooker beef stew, quick beef stew. Prep Time 10 minutes. Cook Time 8 minutes. Natural Pressure Release 10 minutes. Total Time 28 minutes.
From longbournfarm.com


10 BEST PRESSURE COOKER STEW RECIPES | YUMMLY
2022-05-20 stew beef, water, small potatoes, thyme, plain flour, garlic and 7 more Chicken Orzo Soup (Tupperware Pressure Cooker) ArielDaniel garlic cloves, whole chicken, celery stalks, carrots, black pepper and 5 more
From yummly.com


INSTANT POT BEEF STEW (HOMEMADE PRESSURE COOKER)
In a large zip-top bag, combine flour, salt, pepper, onion powder, and 1/2 teaspoon Italian seasoning. Add meat and shake until well coated. Browning the meat: (feel free to skip to step 5 and add all the ingredients together instead). Set the Instant Pot to SAUTE, add cooking oil and brown the meat on all sides.
From lifemadesweeter.com


INSTANT POT & PRESSURE COOKER BEEF RECIPES COLLECTION
Instant Pot Corned Beef and Cabbage. Easy . 2 hrs . Irish-American. Celebrate St. Patrick’s Day with this Traditional Irish-American Instant Pot Corned Beef (Pressure Cooker Corned Beef)! This beautifully pink, tender, juicy, and big-flavored...
From pressurecookrecipes.com


PRESSURE COOKER BEEF STEW - WITH THE WOW FACTOR!
2017-03-31 The Process. Season beef with 1 tablespoon of salt and 2 teaspoons of pepper. Using sauté setting - once hot add 2 tablespoons of oil and thoroughly brown beef. Do this in two batches and do not stir too frequently. After the first batch, add 1 tablespoon of oil. You want a good sear on each side of each piece.
From thefoodieeats.com


PRESSURE COOKER CURRY BEEF STEW (AN INSTANT POT RECIPE)
2018-04-10 Stir to mix well. Spread the onion into a single layer on top of the Bottom layer. Add the beef chunks on top of the onion without overlapping. Smear tomato paste onto the beef as evenly as possible. Sprinkle all the “top layer” ingredients onto the beef as evenly as possible. Seal the Instant Pot.
From omnivorescookbook.com


PRESSURE COOKER BEEF STEW - MEALTHY.COM
Add beef to bag, seal, and shake to coat. Heat oil and butter in inner steel pot of pressure cooker set to Sauté on Normal. Working in batches, cook beef in hot oil and butter until browned, 5 to 10 minutes per batch; transfer with a slotted spoon to a plate. Cook onion in the remaining oil until translucent, about 5 minutes; add garlic and ...
From mealthy.com


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