Instant Pot Beef Stew

Cooking a good pot of beef stew holds a special place in many hearts and kitchens. The fragrant aroma wafting through the air as the stew simmers brings back memories of cozy family gatherings and comforting evenings spent around the table. One of my fondest memories revolves around my grandmother’s kitchen, where she spent long afternoons crafting the perfect beef stew.

Not only was every ingredient hand-picked for flavor, but the way she combined them with such care always amazed me. Her secret often lay in using a pressure cooker, which transformed tough cuts of meat into tender bites in no time. Today, with modern kitchen gadgets like the Instant Pot, anyone can easily recreate that warm, hearty stew.

Instant Pot beef stew is more than just a meal; it’s a hug in a bowl. The robust taste of tender chuck roast meets the vibrant flavors of fresh vegetables, creating a delightful harmony. It’s the ideal dish for cooler months, making the home feel warm and inviting. Each spoonful of this instant classic reminds us how simple ingredients can create comfort and satisfaction.

Instant Pot Beef Stew Basics

Fundamentals

To create a perfect Instant Pot beef stew, a few fundamental steps are essential. First, always start with high-quality ingredients. The star of this dish is undoubtedly the chuck roast, known for its rich flavor and tenderness when cooked properly. Fresh vegetables also play a crucial role. The sweetness of carrots paired with the earthiness of mushrooms adds depth. Finally, the savory broth unifies all the flavors, making every bite memorable.

Understanding the base flavors is key. You want to brown the beef to lock in juices and enhance its flavor before incorporating the vegetables. Sautéing onions, garlic, and other veggies creates a solid flavor foundation. Always season throughout the cooking process, elevating the dish to new heights.

Preparation/Setup

Preparation for Instant Pot beef stew may seem daunting but it’s quite straightforward. Begin by cutting the chuck roast into 1½ to 2-inch chunks to ensure even cooking. Similarly, chop the onion, celery, and carrots into uniform sizes to release their natural flavors. Slicing mushrooms can vary based on size, but aim for a consistent look.

Once the ingredients are prepped, the real fun begins. The Instant Pot makes this process efficient. It combines sautéing and pressure cooking, saving time and retaining flavors. Ensure the cooking utensil is ready, and you’ve got your favorite neutral oil on hand. Gather all your ingredients for a streamlined cooking experience.

Ingredients

For a delicious Instant Pot beef stew, gather the following ingredients:

• 2 pounds chuck roast (cut into 1½ to 2-inch chunks)
• 1 large yellow onion (cut into 1-inch pieces)
• 3 stalks celery (cut into 1-inch pieces)
• 3 large carrots (peeled and cut diagonally into 1-inch pieces)
• 2 tablespoons minced garlic (about 4-5 cloves)
• 2 tablespoons tomato paste
• 1½ pounds baby gold potatoes (washed and cut in half)
• 6 ounces mushrooms (cut in half or quartered)
• 3 cups unsalted beef stock
• 3 dry bay leaves
• 3 teaspoons kosher salt (or to taste)
• ½ teaspoon cracked black pepper (or to taste)
• 3½ tablespoons cornstarch (mixed with 3 tablespoons of water to create a slurry)
• 1 cup frozen peas (optional)
• Fresh parsley (finely chopped for garnish, optional)
• Neutral oil (for searing)

With these ingredients on hand, you are ready to make a comforting and flavorful stew.

Directions

Now, let’s dive into the cooking process for Instant Pot beef stew:

1. Sear the Chuck Roast: Begin by selecting the "Sauté" option on the Instant Pot. Add enough neutral oil to coat the bottom, about 1 tablespoon should do. Once the oil is hot, sear the beef chunks for about a minute on each side until browned. Do this in small batches to avoid overcrowding, adding more oil as needed. Remove the beef and set it aside.

2. Sauté the Vegetables: Still on the "Sauté" setting, add the chopped onion, celery, and carrots. Sauté for a few minutes, watching for the onions to become translucent. Then, incorporate the minced garlic, cooking until fragrant, about 30 seconds. Mix in the tomato paste until well combined.

3. Deglaze if Necessary: If needed, add a small amount of the beef stock or water to help scrape up any browned bits from the bottom of the pot. This step is essential to prevent burning and adding flavor.

4. Combine All Ingredients: Return the seared chuck roast to the pot along with baby gold potatoes, mushrooms, beef stock, salt, pepper, and bay leaves. Stir everything well to combine. Note that the contents should be slightly at or above the maximum line of the pot.

5. Pressure Cook: Secure the lid, ensuring the pressure release knob is set to "Sealing." Select the "Pressure Cook" function, adjusting the time to 30 minutes on high pressure. After cooking, allow for a natural release for 15 minutes, then switch to manual release to release any remaining pressure.

6. Final Steps: With the lid off, stir in the optional frozen peas, and select "Sauté" again. Wait until the stew reaches a simmer. To thicken the stew, mix the cornstarch with water to make a slurry. As the stew bubbles, drizzle in the slurry while stirring continuously, allowing the stew to thicken.

7. Serve and Enjoy: Ladle the beef stew into serving bowls and garnish with chopped parsley if desired. Enjoy this comforting dish hot!

Mastering the Instant Pot Beef Stew Technique

Technique

Achieving the perfect Instant Pot beef stew requires mastering a few essential techniques. Browning the meat before pressure cooking is non-negotiable. This step caramelizes the surface, enhancing the stew’s overall flavor.

Next, pay close attention to the sautéing of vegetables. Taking the time to sauté them properly builds a flavor base that can dramatically change your stew. These flavors marry beautifully during the pressure-cooking phase.

Handling the pressure correctly is crucial. Always ensure the valve is set properly before you start cooking. Mismanaging this can lead to unappetizing results or a dangerous situation in the kitchen.

Tips & Tricks

Here are some expert tips to elevate your Instant Pot beef stew:

1. Cut Meat Evenly: Ensure the chuck roast is cut evenly. This allows all pieces to cook uniformly.

2. Don’t Skip Searing: Searing builds depth and richness, contributing to a more flavorful stew.

3. Veggie Variety: Feel free to experiment with different vegetables. Radishes, parsnips, or even turnips can add unique flavors and textures.

4. Batch Size: If the pot seems overcrowded, consider cooking in batches. Overcrowding can affect pressure cooking effectiveness and flavor distribution.

5. Rest Before Serving: Allow the stew to rest for at least 10 minutes after cooking. This helps flavors meld together, enhancing the overall taste.

By implementing these techniques and tips, anyone can bring a satisfying pot of beef stew to the dinner table with ease.

Perfecting Your Instant Pot Beef Stew

Perfecting Results

As you embrace the art of making Instant Pot beef stew, certain factors can help perfect your results. Selecting the best quality chuck roast can significantly impact flavor and tenderness. Look for cuts with good marbling, as this fat will render down and enhance the dish’s richness.

The cooking time should be precise. Too little can leave the meat tough, while too long can lead to overcooked vegetables. Keeping an eye on the steam release during natural release also preserves the tender consistency.

Troubleshooting Variations

If you find your beef stew not quite hitting the mark, consider these troubleshooting tips:

• If the stew is too thin, let it simmer for a few minutes longer. Alternatively, find the cornstarch slurry handy to thicken it to your liking.
• For richer flavor, experiment with adding Worcestershire sauce or a touch of balsamic vinegar, if desired, for depth. Be cautious, as only a splash can make a difference.
• If you prefer a bit more acidity, try incorporating a splash of lemon juice right before serving.

Variations in cooking times may happen based on the size of your beef chunks or the means of pressure release. Keeping notes about how your specific Instant Pot performs will help in fine-tuning the process.

Serving and Storing Your Instant Pot Beef Stew

Serving/Presentation

Serving Instant Pot beef stew is as much about presentation as it is about flavor. Ladle generous portions into bowls, allowing the vibrant colors of the vegetables to shine through. A sprinkle of fresh parsley adds not only a pop of color but also a touch of freshness.

Pair the stew with crusty bread for dipping or serve it over a bed of rice for a heartier meal. Protecting the stew’s warmth through proper serving will ensure every guest enjoys its comforting quality.

Pairings/Storage

When it comes to pairing, focus on sides that balance the hearty nature of the stew. A fresh salad dressed lightly with a vinaigrette can brighten the meal. Roasted vegetables also complement the deep flavors beautifully.

For storing leftovers, cool the stew completely before transferring it to airtight containers. It can last in the refrigerator for up to three days or can be frozen for up to three months. Reheat gently on the stove to maintain texture, adding a splash of broth if necessary.

Cooking Instant Pot beef stew brings hearty satisfaction with every bite while creating a lasting impression. The simple act of making this dish unites flavors, memories, and warmth within every bowl served.

Instant Pot Beef Stew

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• Author: emma
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Diet: None

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Description

A hearty and comforting beef stew made in the Instant Pot, featuring tender chuck roast and vibrant vegetables.

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Ingredients

Scale 1x2x3x

• 2 pounds chuck roast (cut into 1½ to 2-inch chunks)
• 1 large yellow onion (cut into 1-inch pieces)
• 3 stalks celery (cut into 1-inch pieces)
• 3 large carrots (peeled and cut diagonally into 1-inch pieces)
• 2 tablespoons minced garlic (about 4–5 cloves)
• 2 tablespoons tomato paste
• 1½ pounds baby gold potatoes (washed and cut in half)
• 6 ounces mushrooms (cut in half or quartered)
• 3 cups unsalted beef stock
• 3 dry bay leaves
• 3 teaspoons kosher salt (or to taste)
• ½ teaspoon cracked black pepper (or to taste)
• 3½ tablespoons cornstarch (mixed with 3 tablespoons of water to create a slurry)
• 1 cup frozen peas (optional)
• Fresh parsley (finely chopped for garnish, optional)
• Neutral oil (for searing)

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Instructions

1. Select the “Sauté” option on the Instant Pot and heat neutral oil. Sear beef chunks until browned, about 1 minute per side. Remove and set aside.
2. In the same pot, sauté onion, celery, and carrots until onions become translucent. Add minced garlic and cook until fragrant.
3. Incorporate tomato paste and mix well.
4. Deglaze the pot with a small amount of beef stock if necessary.
5. Add seared chuck roast, baby gold potatoes, mushrooms, beef stock, salt, pepper, and bay leaves. Stir to combine.
6. Secure the lid, set the pressure release knob to “Sealing,” and select “Pressure Cook” for 30 minutes on high pressure. Allow natural release for 15 minutes before switching to manual release.
7. Stir in frozen peas, select “Sauté” again, and bring to a simmer.
8. Thicken the stew with the cornstarch slurry while stirring continuously.
9. Ladle into serving bowls and garnish with fresh parsley if desired.

Notes

Allow the stew to rest for at least 10 minutes before serving to enhance flavors.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 75mg

Keywords: beef stew, instant pot, comfort food