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.
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?
And the Amazing Result…
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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.
- 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
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.
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.
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.
Lastly, add beef, stock, potatoes, and carrots, then mix well. Close lid and set manual time for 10 minutes at high pressure.
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.
Serve and enjoy!
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.
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