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Pressure Cooker Beef Stew – with the WOW Factor!

Pressure Cooker Beef Stew | The Foodie Eats
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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.

Pressure Cooker Beef Stew | The Foodie Eats

The Ugly Truth About This Recipe

You’ll notice this beef stew recipe takes a little time, and several ingredients, to make. Even though this is an Instant Pot recipe, it’s definitely not a “dump the ingredients, set it and forget it” method. But here’s the good part… The meat is incredibly tender and the broth is seriously something special. Trust me, one bite of this stew and you’ll see that it’s worth the extra ingredients and time. Why have a mediocre beef stew when you can take a few more minutes and ingredients and create something amazing?

 

The Process

Pressure Cooker Beef Stew | The Foodie Eats

Season beef with 1 tablespoon of salt and 2 teaspoons of pepper.

 

Pressure Cooker Beef Stew | The Foodie Eats

Using sauté setting – once hot add 2 tablespoons of oil and thoroughly brown beef.

 

Pressure Cooker Beef Stew | The Foodie Eats

Do this in two batches and do not stir too frequently. After the first batch, add 1 tablespoon of oil.

 

Pressure Cooker Beef Stew | The Foodie Eats

You want a good sear on each side of each piece. Set beef aside.

 

Pressure Cooker Beef Stew | The Foodie Eats

Continuing on sauté setting – add onion, garlic, celery, mushrooms, and bay leaf.

 

Pressure Cooker Beef Stew | The Foodie Eats

Cook for about 5 minutes, stirring frequently, making sure to scrap up any bits on bottom.

 

Pressure Cooker Beef Stew | The Foodie Eats

Then add Worcestershire sauce, wine, tomato paste, thyme, and rosemary to pot, bring up to boil…

 

Pressure Cooker Beef Stew | The Foodie Eats

…and cook for at least 5 minutes – more time is okay. Stirring occasionally.

 

Pressure Cooker Beef Stew | The Foodie Eats

Lastly, add beef, stock, potatoes, and carrots, then mix well. Close lid and set manual time for 10 minutes at high pressure.

 

Pressure Cooker Beef Stew | The Foodie Eats

Once cook time is complete – allow pressure to release naturally for at least 20 minutes. Quick release remaining pressure then remove lid.

 

And the Amazing Result…

Pressure Cooker Beef Stew | The Foodie Eats

More Instant Pot Soups and Stews:

Pressure Cooker Beef Vegetable Soup

Pressure Cooker Oxtail Stew – Jamaican Style

Pressure Cooker Bone Broth – 2 Recipes for Chicken and Beef

Instant Pot Split Pea Soup with Leftover Ham

Instant Pot Butternut Squash Soup

Instant Pot Chicken Noodle Soup

Instant Pot Lasagna Soup

★ Did you make this recipe? Please give it a star rating below!

Pressure Cooker Beef Stew | The Foodie Eats
5 from 2 votes
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Pressure Cooker Beef Stew

Beef stew has never tasted so good. This recipe is comparable to others that take hours longer to get the same result. It's seriously good.

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 351 kcal

Ingredients

  • 2 lbs stew beef
  • 1 Tbsp. sea salt
  • 2 tsp. black pepper
  • 3 Tbsp. olive oil separated
  • 1 cup yellow onion roughly chopped
  • 1 Tbsp. garlic minced
  • 3/4 cup celery diced
  • 8 oz. baby bella mushrooms sliced
  • 1 bay leaf
  • 1/4 cup Worcestershire sauce
  • 1 cup red wine
  • 6 oz. tomato paste
  • 6 fresh thyme sprigs
  • 1 tsp. fresh rosemary finely chopped
  • 4 cups beef stock
  • 1.5 lbs baby potatoes cut larger ones in half or quarters
  • 5 medium carrots peeled, cut into 2-inch chunks

Instructions

  1. Season beef with 1 Tbsp. salt and 2 tsp. pepper. Using sauté setting on Instant Pot - once hot add 2 Tbsp. oil and thoroughly brown beef. Do this in two batches and do not stir too frequently. After the first batch, add 1 Tbsp. of oil. You want a good sear on each side of each piece. Set beef aside.
  2. Continuing on sauté setting - add onion, garlic, celery, mushrooms, and bay leaf. Cook for about 5 minutes, stirring frequently, making sure to scrap up any bits on bottom.

  3. Then add Worcestershire sauce, wine, tomato paste, thyme, and rosemary to pot, bring up to boil, and cook for at least 5 minutes - more time is okay. Stirring occasionally.
  4. Lastly, add beef, stock, potatoes, and carrots, then mix well. Close lid and set manual time for 10 minutes at high pressure. 

  5. Once cook time is complete - allow pressure to release naturally for at least 20 minutes. Quick release remaining pressure then remove lid. Remove thyme sprigs and bay leaf.

  6. Serve and enjoy!

Recipe Notes

If you use a beef stock that has salt already, there is no need to add the second Tbsp. of salt in step 4. Only season the beef before sautéing.

Nutrition Facts
Pressure Cooker Beef Stew
Amount Per Serving
Calories 351 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 70mg 23%
Sodium 1032mg 43%
Potassium 1238mg 35%
Total Carbohydrates 27g 9%
Dietary Fiber 5g 20%
Sugars 6g
Protein 30g 60%
Vitamin A 116.7%
Vitamin C 43.6%
Calcium 10.2%
Iron 32.7%
* Percent Daily Values are based on a 2000 calorie diet.

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Pressure Cooker Beef Stew | The Foodie Eats

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4 Comments

  • Reply
    Matthew
    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!

  • Reply
    Linda
    March 9, 2018 at 9:17 am

    Sounds great. Would I add more time if I used 3 lbs. of meat? Would anything else change? Thank you.

    • Reply
      Chef Gary
      March 9, 2018 at 11:47 am

      3 lbs. of meat should be just fine. The only changes you may need to make: browning beef in 3 batches (rather than 2), maybe 1 more cup of stock (enough to cover all ingredients). Gotta love a meaty stew!

  • Reply
    Shauna
    September 23, 2018 at 2:58 pm

    This was very good and a hit with my family. Thank you

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