Jan 20

Instant Pot Beef Stew

Yep, another recipe using my IP! I can’t help it – it’s just too easy.

Biscuit recipe coming soon! And yes, those were made in the oven 😉

Instant Pot Beef Stew
adapted from Imperfectly Happy

2 pounds stew meat
salt and pepper
2 tablespoons canola oil
1 onion, diced
2 cloves of garlic, minced
1 (6 ounce) can tomato paste
4 cups beef broth
2/3 cup red wine
1 tablespoon Worcestershire sauce
1 pound potatoes, cut into chunks
1 pound baby carrots
2-3 stalks of celery, chopped
frozen peas, thawed and barely cooked (optional)

Set your Instant Pot to saute mode. Add oil, beef, salt and pepper. Cook until just browned. Add onion and garlic and continue to sauté until softened. Add remaining ingredients (except peas) and stir.

Switch Instant Pot to Meat/Stew and set for 18 minutes then use NPR (natural pressure release). **I waited 20 minutes then flipped the valve myself and it was fine!

Spoon into bowls and add peas, if desired.

Serves 4-6.

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This entry was posted in beef, freezer friendly, Instant Pot, leftovers, main dishes, make ahead, potatoes, QuickAndEasy. Bookmark the permalink.

4 Responses to Instant Pot Beef Stew

  1. Hi Melissa! I was fixing some broken links on my blog today and came across some of your old comments. Clicked over and so happy to see that your blog is thriving. This recipe looks awesome — I SO need to get in on this Instant Pot trend. Hope to see you over on In Good Taste again soon!

  2. Ann Milligan says:

    I made this tonight! It was amazing!!! Although I had to switch up the cooking times because the first time I made it as directed and the veggies were mush. I have an 8 qt pressure cooker and this time I sautéed the meat as directed then the onion and garlic (I added a dash of garlic powder too, because my garlic wasn’t very fragrant) then I added one small can of tomato paste, three regular cans of beef broth and 1 cup of red wine, put the lid on, closed the valve and chose manual > High > 15 minutes. Then I did a quick release, added 1 lb of baby carrots, 3 lbs red potatoes cut into quarters and three stalks of celery cut into large chunks. I put the lid back on, closed the valve and set it for Manual > High > 2 minutes. I let it naturally depress urine for 10 minutes before doing a quick release… and it was magnificent. The meat was melt-in-your-mouth tender and the veggies were perfect! I then poured the bag of frozen peas in and mixed them in and it was perfect to reduce the heat of the stew just enough to not burn mouths and heated the peas completely through without turning the heat on the IP back on AT ALL. The base was a little thin and soupy for a stew so I mixed a tablespoon of cornstarch with a tablespoon of cold water and mixed that in to thicken it. My husband said it was the best stew he’doesn’t ever had and was shocked I made it in the IP!!! I have four young kids AND my mom was visiting and it fed the 7 of us and had enough leftovers to all eat it for lunch again tomorrow too. Thank you so much for this recipe. It’s my new go-to!!!!!

  3. Pingback: 30+ Simple and Delicious Instant Pot Recipes for Beginners

  4. Alex says:

    It looks easy to make!
    Thanks for sharing!

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