PRESSURE COOKER BEEF STEW
FAST, delicious, tender and perfect Pressure Cooker Beef Stew that works in either an Instant Pot OR a stove top pressure cooker! If you prefer Beef Stew with Potatoes, add some in there!Like Beef Stew with Tomatoes? Add a 15 oz can of diced or stewed tomatoes instead of the water. Prefer stew with actual onions and garlic? Add it in there instead of the powder! It will work. There are lots of variations that you can make with this stew.
Provided by Wendi Spraker
Categories main
Time 40m
Number Of Ingredients 12
Steps:
- Place all ingredients into the bowl of the pressure cooker. Secure the lid and bring up to full pressure/temperature.
- Cook on high pressure for 25 minutes. Allow pressure cooker to come back to room pressure by natural release. Remove the bay leaves before serving.
Nutrition Facts : Calories 207 kcal, Carbohydrate 11 g, Protein 26 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 872 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
INSTANT POT BEEF STEW
The best easy Instant Pot Beef Stew. Fall-apart tender beef in a rich, flavorful sauce! Loaded with veggies, comforting, and ultra satisfying!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h30m
Number Of Ingredients 17
Steps:
- Cut the chuck roast into 1 1/2-inch cubes, removing any large, tough pieces of fat or gristle.
- Turn the Instant Pot to SAUTE. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface of the pot), add half of the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and brown all over, about 4 additional minutes. Transfer the seared meat to a clean plate or bowl. Add another 1 tablespoon olive oil to the pot. Once hot, add the remaining beef and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Sear the remaining beef. If the pan gets too dry, add a bit more oil as needed.
- While the meat browns, dice the yellow onion. Mince the garlic. Peel the carrots and cut them into 1/2-inch-thick diagonal slices.
- Remove the second batch of browned beef to the plate with the first batch. Add the remaining tablespoon olive oil and the onion to the Instant Pot. Cook, stirring occasionally, until the onion begins to soften and browns, about 6 minutes.
- While the onion cooks, scrub and peel the potato and cut it into 3/4-inch chunks. If you haven't finished cutting the carrots, do so now.
- Add the garlic to the Instant Pot. Cook, stirring constantly until fragrant, about 30 seconds. Add the beef broth and use a spoon to scrape the brown bits from the bottom of the pan. Make sure you remove every last bit of stuck-on food so that you don't receive a "burn" warning.
- Stir in the carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef, along with any meat juices that have collected on the plate. Pour the tomato sauce on top. Do not stir again.
- Close and seal the Instant Pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes. Vent to release any remaining pressure, then carefully open the lid. Remove and discard the bay leaf.
- In a small bowl, whisk together the cornstarch and water to create a slurry. Add to the Instant Pot and stir until the stew thickens. Add the peas and stir to warm through. Serve hot, sprinkled with fresh parsley.
Nutrition Facts : ServingSize 1.5 cups, Calories 489 kcal, Carbohydrate 36 g, Protein 44 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 117 mg, Fiber 6 g, Sugar 10 g
PRESSURE COOKER BEEF STEW
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
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
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INSTANT POT BEST BEEF STEW - PRESSURE LUCK COOKING
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- Add the meat to a large bowl and add the garlic salt, black pepper, Italian seasoning, garlic powder and onion powder. Mix by hand until well-coated and set aside.
- Add the oil to the Instant Pot, hit and Sauté and Adjust so it's on the more or high setting. After 3 minutes of heating, add the onion, celery and mushrooms (if using) and sauté for 3 minutes until slightly softened. Add garlic and sauté for 1 minute longer.
- Add the Worcestershire sauce and scrape up any browned bits and let simmer with the veggies for 1 minute.
- Add the seasoned meat and sauté, stirring often for about 3 minutes until the edges are just lightly browned.
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From foodandwine.com
4/5 (1)Total Time 2 hrsAuthor Robby Melvin
- Select SAUTÉ setting on a programmable pressure multicooker (such as an Instant Pot). (Times, instructions, and settings may vary according to cooker brand and model.) Select HIGH temperature setting; allow cooker to preheat 3 minutes. While cooker preheats, sprinkle beef with pepper and 1 teaspoon salt. Add one-third of the beef and 2 teaspoons oil to cooker, and cook until meat is well browned on 2 sides, about 2 minutes and 30 seconds per side. Using tongs, remove browned meat to a plate; repeat 2 more times with remaining oil and meat.
- Add mushrooms to cooker, and cook, stirring often, until browned, about 5 minutes. Transfer to a plate, and set aside. Add red onion, carrots, and garlic to cooker. Cook, stirring occasionally, until red onion begins to soften and lightly brown, about 3 minutes. Add red wine; cook until liquid has almost evaporated, about 9 minutes, stirring and scraping to loosen browned bits from bottom of cooker. Stir in beef, herb bundle, bay leaves, potatoes, 2 cups stock, and remaining 1/2 teaspoon salt; bring to a boil. Press CANCEL. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 30 minutes. (It will take 15 minutes for cooker to come up to pressure.) When program ends, carefully turn steam release handle to VENTING position, and let steam fully escape (the float valve will drop). (This will take about 2 to 4 minutes.)
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