Description
This comforting and hearty Pressure Cooker Beef Stew features tender chunks of chuck roast simmered with fresh vegetables and a rich, savory broth. Prepared in an Instant Pot, it delivers a flavorful, home-cooked meal in under an hour, perfect for any day when you want a satisfying dinner without the long wait.
Ingredients
Scale
Beef and Seasoning
- 2 pounds chuck roast, trimmed and cut into 2-inch cubes
- Salt and freshly ground black pepper, for seasoning
- 1 tablespoon vegetable oil
- 1 tablespoon butter
Vegetables and Broth
- 1 cup diced frozen onion
- 2 cans (14.5 ounces each) reduced-sodium beef broth
- 1 can (14.5 ounces) crushed tomatoes
- 2 tablespoons dried parsley
- 2 bay leaves
- 10 small new potatoes, washed and quartered
- 3 large carrots, cut into ½-inch pieces
- 2 ribs celery, cut into ½-inch pieces
Thickening and Add-ins
- ¼ cup all-purpose flour
- ¼ cup cold water
- 1 cup frozen corn
- ½ cup frozen peas
Instructions
- Season the Beef: Generously season the chuck roast cubes with salt and freshly ground black pepper to enhance flavor throughout the stew.
- Brown the Meat: Select the Sauté function on your pressure cooker. Add the vegetable oil and butter to the pot. Once the butter is melted, brown the beef in batches, about 5 minutes per batch, making sure not to overcrowd the pot. Add more oil if necessary. Transfer browned meat to a plate.
- Sauté Onion and Deglaze: Add the diced frozen onion to the pot and sauté for approximately 3 minutes, stirring often until softened. Pour in the beef broth to deglaze the pot, scraping up any browned bits stuck to the bottom to enrich the flavor.
- Add Remaining Ingredients and Pressure Cook: Stir in the crushed tomatoes, dried parsley, bay leaves, and the browned beef along with any juices on the plate. Secure the lid and select High Pressure cook time for 10 minutes.
- Release Pressure and Add Vegetables: After cooking, allow the pressure to release naturally for 5 minutes, then use a quick release to let out any remaining pressure. Remove the lid carefully. Add the quartered potatoes, carrot pieces, and celery to the pot. Lock the lid again and cook on High Pressure for another 2 minutes.
- Final Pressure Release and Thicken: Turn off the pressure cooker after the second cooking time. Let the pressure release naturally for 5 minutes, then finish with a quick release. Remove and discard the bay leaves. In a small bowl, whisk together the flour and cold water until smooth. Gradually add 1 cup of hot broth from the pot into this mixture, stirring to create a slurry. Pour the slurry back into the pot.
- Simmer and Add Vegetables: Select the Sauté function again and bring the sauce to a boil, stirring constantly until it thickens. Stir in the frozen corn and peas. Taste and adjust seasoning with additional salt and black pepper as desired before serving.
Notes
- This Instant Pot beef stew is a perfect comfort food that you can prepare and enjoy in under an hour.
- Be careful not to overcrowd the pot while browning the meat to ensure proper caramelization.
- Adjust seasoning to taste at the end depending on your preference.
- Feel free to substitute fresh frozen vegetables based on availability.
- Leftovers reheat well and flavors deepen after a day.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 702 kcal
- Sugar: 8 g
- Sodium: 604 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 68 g
- Fiber: 8 g
- Protein: 47 g
- Cholesterol: 131 mg
