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Pressure Cooker Beef Stew – Less Time, Same Amazing Result!

Pressure Cooker Beef Stew | The Foodie Eats

The Most Amazing

Pressure Cooker Beef Stew

I have this theory. Just because you can do something doesn’t mean you should do it. I get it. We all LOVE our Instant Pots, but some recipes really should be left to other cooking methods. Well, that’s definitely not the case here! This pressure cooker beef stew recipe is one of the most delicious foods I’ve eaten in a while. And I eat a lot!

What Makes This Recipe So Special?

There are several things I did to ensure this meal tasted as great as it did in my head. The first step (that is a must!) is to sear the meat well. There’s nothing worse than sad, gray meat. The sear is the only chance you get to add color. Plus, all the bits left in the bottom of the pot will help develop the flavor.

But more than anything else – I used high quality ingredients. Believe it or not, (in my opinion) an ingredient as small as tomato paste actually makes a difference in the overall finished product. And the potatoes matter! They are not all created equally. Here’s a look at some of the choices I made…

And of Course, Our Good Friend…
The Ugly Truth About This Recipe

Even though this is an Instant Pot recipe, it still took a little while to make. It’s definitely not a set it and forget it method. But here’s the good part… The meat is incredibly tender and the broth is seriously something special. So, it’s worth it.

There are also a lot of ingredients – more than I usually use. But I just couldn’t decide what to cut out. So I just put it all in there. And I’m totally okay with that decision because the result was some of the best stew I’ve ever made in my life. And I get to eat leftovers for lunch today!

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Pressure Cooker Beef Stew | The Foodie Eats

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5.0 from 1 reviews
Pressure Cooker Beef Stew
Recipe type: Instant Pot
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
  • 2 lbs. stew beef
  • 2 Tbsp. sea salt - separated
  • 3 tsp. black pepper - separated
  • ¼ cup grape seed oil (or olive oil)
  • 2 small yellow onions - quartered
  • 3 Tbs. garlic - minced
  • 2 stalks celery - diced
  • 8 oz. baby bella mushrooms - sliced
  • 1 bay leaf
  • ¼ cup Worcestershire sauce
  • 3 Tbsp. tomato paste
  • 1 Tbsp. fresh thyme leaves
  • 1 Tbsp. fresh rosemary - finely chopped
  • 2 cups dry red wine
  • 4 cups beef stock
  • ¼ cup corn starch
  • ¼ cup water
  • 1.5 lbs. baby yellow potatoes - cut in half
  • 3 medium carrots - cut into 2-inch chucks
  • 2 medium parsnips - cut into 1-inch chunks
  1. Season beef with 1 Tbsp. salt and 2 tsp. pepper. Using sauté setting on Instant Pot - add oil, then once hot, thoroughly brown beef. Do this in two batches and do not stir too frequently. You want a good sear on each side of each piece. Set beef aside. If any water cooks out of meat, be sure to let it evaporate before adding more meat or moving to next step.
  2. Add onions, garlic, celery, mushrooms, bay leaf, Worcestershire sauce, tomato paste, thyme, and rosemary to pot. Cook for 5 minutes, stirring frequently, making sure to scrap up any bits on bottom.
  3. Add wine, mix well, bring up to boil, and cook for at least 5 minutes - more time is okay. Stirring occasionally.
  4. Add beef and stock, then mix well. Close lid and set manual time for 20 minutes.
  5. In a small bowl, mix corn starch with water and set aside.
  6. Once cook time is complete - rapid-release pressure, then remove lid.
  7. Add corn starch mixture, 1 Tbsp. salt, 1 tsp. pepper, potatoes, carrots, and parsnips - mix well. Close lid and set manual time for 5 minutes.
  8. Once cook time is complete - rapid-release pressure, then remove lid.
  9. Serve and enjoy!



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1 Comment

  • Reply
    November 7, 2017 at 9:03 pm

    I grew up eating pot roast as a kid and always loved it. This recipe however, blew my shorts off like a ornery ole’ Hurricane without suspenders!

    Great stuff!

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