Best Instant Pot Best Beef Stew Recipes

INSTANT POT BEEF STEW

Steps:

• Brown Chuck Roast Steak: Heat up Instant Pot using the "Sauté More" function. Wait until the Instant Pot says HOT. Pat dry the chuck roast, then season one side of the beef with salt and black pepper. Drizzle 1 tbsp (15ml) olive oil in inner pot. Ensure to coat oil over the whole bottom of the pot. Carefully place the seasoned side of chuck steaks in Instant Pot. Season the other side of beef with salt and black pepper. Brown one side for 7 minutes before flipping over, then brown the other side for another 7 minutes. Set aside the browned steaks in a large container.
• Optional - Saute Mushrooms: Add sliced mushrooms in Instant Pot, then sauté until all moisture from the mushrooms has evaporated and the edges are slightly crisped & browned (~6 minutes). Taste and season with salt and ground black pepper if necessary. Remove and set aside.
• Saute Onion and Herbs: Add in sliced onions, then saute for 3 minutes. Add in minced garlic, 2 bay leaves, ¼ tsp (0.35g) dried thyme, then saute for another minute.
• Deglaze Instant Pot: Pour in ¼ cup (63ml) sherry wine, then completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Reduce the sherry wine to let some of the alcohol evaporate.
• Pressure Cook Beef Stew: Turn off the Instant Pot. Cut the browned chuck steak into 1.5 to 2 inches thick cubes. Add 1½ cup (375ml) unsalted chicken stock, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, and 1 tbsp (15ml) fish sauce in Instant Pot. Give it a quick mix. *Optional: If you prefer some bites to your vegetables, pressure cook the vegetables at this point at High Pressure for 4 minutes, then Quick Release. Then set aside half of the vegetables, and add them back in later with the frozen peas in Step 6. Add cubed beef in Instant Pot, and ensure they're partially submerged in the liquid. Don't forget to add in the meat juice! Add in quartered potatoes, carrot chunks, and celery. Layer 3 tbsp (50g) tomato paste on the very top.Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 32 minutes, then Natural Release for 10 minutes. Remove the lid carefully.
• Thicken Beef Stew and Add Vegetables: Bring the gravy to a simmer with the "Saute More" function. Breakdown the mushy potatoes and carrots with a wooden spoon, then stir to thicken the beef stew. *Pro Tip: The beef stew should be thick enough at this point. If necessary, you can thicken the gravy with flour or cornstarch + water mixture. Add in frozen peas, sautéed mushrooms, and the optionally set-aside carrots, celery, and potatoes (See Step 5). Taste and season with salt and ground black pepper if necessary (we added 2 pinches of salt).
• Serve: Serve this delicious & hearty beef stew with mashed potatoes, pasta, or your favorite side dishes. Enjoy~

BASIC BEEF STEW

Steps:

• In large bowl, toss beef with salt and pepper. Spray 6-quart Instant Pot™ insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef in 2 batches, and cook 2 to 4 minutes on first side until browned. Turn and cook 2 to 4 minutes longer on second side or until browned. Select CANCEL.
• Return beef to insert. Stir in tomato paste. Stir in onions, carrots and potatoes. Stir in broth. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 30 to 60 seconds, stirring frequently, until thickened. Select CANCEL.

INSTANT POT BEEF STEW

Steps:

• Add the oil to the Instant Pot® and set to saute (see Cook's Note).
• Meanwhile, toss the beef with the flour, 2 teaspoons salt, and a generous amount of pepper in a medium bowl. Add the meat and all the flour to the Instant Pot® in a single layer and cook, undisturbed, until golden brown on the bottom, about 3 minutes. Stir once and allow to brown for another 2 to 3 minutes. Add the tomato paste and stir to coat. Add the wine and bring to a boil. Cook for 1 minute, scraping up browned bits from the bottom of the pot with a wooden spoon.
• Add the carrots, celery, thyme and onions and stir to coat. Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 40 minutes. After the pressure cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid.