How to Cook Stew Beef in Pressure Cooker
Sometime-Fashioned Instant Pot Beef Stew Recipe
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This piece of cake-to-make Pressure Cooker Beef Stew is the perfect cold-weather comfort food. You can have this hearty stew on the table in under an hour from first to finish , but it'll sense of taste similar you let it simmer all day.
This Pressure Cooker Beef Stew is a classic, old-fashioned recipe, based on a stovetop version my mom cooked for me growing up.
Best affair is that you can make it any time you're craving something warm and hearty, since this Instant Pot Beefiness Stew recipe has just a 12 infinitesimal melt time and volition be on your table in under an 60 minutes.
Update: This was my nigh pop recipe I created in 2019, so I wanted to update it with new pictures and a video to evidence how easy it is.
How to Make Beef Stew in the Instant Pot or Any Brand of Electric Pressure Cooker
This Pressure Cooker Beef Stew recipe works in ANY brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure level Cooker XL.
I took my mom'due south original recipe and simplified it a little. I prefer to employ small new potatoes to skip the peeling and dicing, and I cut my carrots and celery into larger pieces.
What Meat Is Best for Beef Stew?
I often apply chuck roast for beef stew recipe, though I'll likewise use a round steak or rump roast if it'southward on sale. Both cuts are fairly inexpensive, trim up easily, and issue in tender beef stew meat.
Really it's near personal preference:
➡️ Chuck roast has a footling higher fat content than rump roast, which gives you a more flavorful stew.
➡️ Round roasts or rump roasts have less marbling, which can make it easier to trim up each seize with teeth to discard the meat.
Whatever blazon of roast you use, exist sure to dice it into uniform-sized pieces for fifty-fifty cooking.
How to Make a Flavorful Beef Stew in the Force per unit area Cooker
The #1 thing you can practise for a flavorful stew is to chocolate-brown the beef! Especially when you're in a bustle, information technology can be tempting to only throw everything in the pot to melt. However, you miss out on and then much flavor this mode!
After you chocolate-brown the beefiness and saute the onions, you lot'll add beef goop to the pan. Then give the bottom of the pot a good stir to loosen all of the browned bits from the lesser of the pot. The more browned $.25, the more than flavorful the stew volition be!
💡 TIP: If the browning is moving too quickly, add oil or broth.
if yous're well-nigh the terminate of the browning process, just add together the goop. If you still have a skilful amount of beef to brownish, add some other tablespoon of oil and adjust your Saute setting to a lower rut level.
Don't Flour Your Beef Before Cooking
In traditional stew recipes, information technology'due south mutual for the uncooked stew meat to be dredged in flour and browned before adding the liquid.
DON'T Practise THIS IN YOUR Force per unit area COOKER!
Flouring the beef before cooking in the pressure level cooker can pb to a thick, flour-y build up on the bottom of your cooking pot—resulting in a Burn down discover and a ruined stew.
How to Melt Stew with Frozen Beef
To make Force per unit area Cooker Beefiness Stew with frozen beef, yous'll demand to add together at to the lowest degree 5 minutes to the High Pressure cook time.
Ideally, you'll want your cubed beef to be frozen apartment and evenly. If information technology's frozen in a big clump, it's much, much harder to ensure the outside and insides are cooked evenly, and yous'll need to add together more minutes to the cook time.
Since frozen beefiness doesn't brown every bit evenly, I just skip that function.
After pressure cooking, you tin use an instant-read thermometer and test a few pieces to ensure they're higher up 160°F. If not, return the lid and melt at High Pressure a few minutes more than.
Do not add the veggies until AFTER the meat is cooked through.
What to Exercise If the Meat Isn't Tender Plenty?
The meat in Pressure Cooker Beef Stew should be cooked tender by the time the commencement 10-minute cook fourth dimension ends. If you like a fork-tender beef, you may want to add a few extra minutes to the cook time.
I recommend tasting the beef to ensure information technology's cooked every bit tender as you like information technology.
If your meat seems a little chewy later pressure cooking, return the lid and cook at Loftier Force per unit area for another three to 5 minutes before adding the vegetables.
(Once you add together the veggies, you're limited on how long yous can pressure cook things earlier the veggies turn to mush.)
Should I Use Flour or Cornstarch to Thicken Beef Stew
You tin can use either flour or cornstarch in this recipe! Whichever way you choose to get, be certain to mix information technology with cold h2o first to avoid clumps. And E'er add the thickener after pressure cooking.
Since I grew up eating stew thickened with flour, that'south how I wrote this recipe. Stir together the flour and common cold water into a slurry. Stir the flour mixture until smoothen, add a little of the warm broth from the stew to the flour slurry, and stir some more until smoothen. Then pour this whole mixture back into the pressure cooking, once more stirring constantly.
All the same, if you adopt cornstarch thickeners, go for it! (Bonus: it makes the stew gluten gratuitous!) Start with 2 tablespoons cornstarch mixed with 2 tablespoons cold water and add to the cooking pot. Select Saute and simmer until the stew thickens.
Think, the stew will thicken equally information technology cools, and so you don't desire to overdo it.
Adding Cerise Wine to the Beef Stew
In traditional stews, acidic red wine is used to flavor and tenderize the stew meat during the hours it simmers on the stove.
Substitute ½ to one cup of cerise wine for the aforementioned amount of beef broth. (If yous're interested in a recommendation, Cook's Illustrated recommends a $ten canteen of Côtes du Rhône instead of traditional cooking wine in this recipe.)
What Potatoes Should I Use?
I honey to use little new potatoes considering they keep their shape and have a smooth texture when cooked. Even ameliorate, there's no need to pare them and at that place's minimal chopping!
However, you can apply russet potatoes without any alter to the cook time. Substitute about 2 cups of chopped russet potatoes in this recipe.
How Long Can Y'all Store Leftovers?
Leftover stew can be stored in your fridge for iii to four days. If you'd like it to keep longer, yous'll need to freeze it. I prefer to freeze soups and stews in private portions for a quick and easy meal.
I'd love to know—what are your favorite wintertime-fourth dimension comfort foods?
Ingredients
- 2 pounds chuck roast, trimmed and cut into 2-inch cubes
- Salt and freshly basis black pepper, for seasoning
- i tablespoon vegetable oil
- 1 tablespoon butter
- i loving cup diced frozen onion
- 2 cans (14.five ounces) reduced-sodium beef goop
- i can (14.5 ounces) crushed tomatoes
- 2 tablespoons dried parsley
- two bay leaves
- x small new potatoes, washed and quartered
- 3 large carrots, cutting into ½-inch pieces
- 2 ribs celery, cut into ½-inch pieces
- ¼ cup all-purpose flour
- ¼ cup cold water
- 1 cup frozen corn*
- ½ cup frozen peas*
Instructions
- Flavor the beefiness generously with table salt and pepper.
- Select Sauté and add the vegetable oil and butter to the pressure cooking pot. When the butter is melted, brown the meat in batches for about v minutes per batch until all the meat is browned—exercise not oversupply the pot. Add more than oil as needed. Transfer the browned meat to a plate.
- Add the onion to the cooking pot. Sauté for about 3 minutes, stirring frequently, until softened. Stir in the beef broth to deglaze the pot, scraping upward any chocolate-brown bits from the bottom of the pot.
- Stir in the crushed tomatoes, parsley, bay leaves, and browned beef with whatsoever accumulated juices. Lock the lid in identify. Select High Pressure level and ten minutes cook time.
- When the cook time ends, let the force per unit area release naturally for v minutes and finish with a quick force per unit area release. When the valve drops, carefully remove the lid.
- Add the potatoes, carrots, and celery. Supersede the lid and cook on High Pressure for 2 minutes more than.
- When the 2nd cook time ends, turn off the pressure level cooker. Permit the pressure release naturally for 5 minutes and terminate with a quick pressure release. When the valve drops, advisedly remove the hat. Remove and discard the bay leaves.
- In a small bowl, whisk the flour and common cold water until smooth. Add 1 cup hot broth to the flour mixture and stir to combine. Add the slurry to the pot.
- Select Sauté and bring the sauce to a boil, stirring constantly until it thickens. Stir in the corn and peas. Flavour with boosted salt and pepper to taste.
Notes
If you prefer russet potatoes, substitute 2 cups peeled and diced into seize with teeth-sized pieces.
*If you want to skip chopping vegetables all together, you can employ a frozen mixed vegetable medley with carrots, peas, and corn. I'd add well-nigh two cups. Use a 12 infinitesimal melt time and a 10 infinitesimal natural pressure level release, and so finish with a quick pressure release.
Nutrition Data:
Yield: 6 Serving Size: 1
Corporeality Per Serving: Calories: 702 Full Fat: 28g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 131mg Sodium: 604mg Carbohydrates: 68g Fiber: 8g Saccharide: 8g Protein: 47g
Nutrition information is calculated past Nutritionix and may not always be accurate.
Looking for more pressure cooker comfort foods to fend of the winter dejection?
If you like mushrooms, you lot have to try my Beefiness and Wild Mushroom Stew. This is my pressure cooker version of Deer Valley's beef stew, and it features a rich sauce made with white wine, heavy cream, and mushroom stock.
Shepherd's Pieis another meat-and-potatoes nutrient I love in the winter fourth dimension. I often use ground beef since it's inexpensive and I by and large have it on hand.
My Beef Stroganoffuses inexpensive circular steak to create a flavorful gravy that I'll serve over egg noodles or mashed potatoes.
Think yous hate meatloaf? Then you lot oasis't tried myBBQ Bacon Meatloaf. Even my pickiest eaters will ask for seconds on this one. (I recently cooked it in the pressure cooker and finished it on the smoker—it was awesome!)
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Source: https://www.pressurecookingtoday.com/beef-stew-in-the-pressure-cooker/
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