1.Why are we browning the chuck steak as a whole before cutting it up? Due to less surface area, browning the chuck steak as a whole will retain more moisture. Maillard reaction excels in dry and high heat environment, so the chuck steak will also brown faster and better when compared to cubed stew.
The caramelized flavors from browning is one of the secrets to a rich hearty beef stew.
2. Can I use other beef cuts for this recipe? Chuck roast is one of the most suitable cuts for the pressure cooker. For optimal result, choose one that is well marbled! Beef Brisket is also a good choice, but it will take a longer time (~70 minutes).
3. Can I skip the sauté steps and dump everything into the pressure cooker for this beef stew? Yes, you can dump everything into the pressure cooker and cook for 32 minutes. But if you want to up your beef stew game, give it some time and love. 🙂
4. In Step 7 – Dried thyme: Release the flavor of dried thyme by scrubbing them against your fingers while adding them to the stew.
5. In Step 9, why did we remove half of the carrots, celery, potatoes from the Instant Pot? We first perfectly cooked all the vegetables and separated them into 2 batches.
One batch of vegetables stayed in the pot to enhance flavor and acts as a natural thickener for the beef stew.
The other batch of vegetables was set aside and added back into the beef stew afterwards. This adds texture for the overall dish.
Brown Chuck Steak: Heat up Instant Pot: press Sauté button, then Adjust button to Sauté More function. Wait until the indicator says HOT. Generously season one side of the chuck steak with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in Instant Pot. Generously season the other side with kosher salt and ground black pepper. Brown for 6 - 8 minutes on each side without constantly flipping the steak. Remove and set aside in a large mixing bowl.
Make Chicken Stock Mixture: While the chuck steak is browning in Instant Pot, mix 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 3 tbsp (50ml) tomato paste with 1 ½ cup (375ml) unsalted chicken stock.
Sauté Mushrooms: Add in sliced mushrooms, then sauté until all moisture from the mushrooms have evaporated and the edges are slightly crisped & browned (roughly 6 minutes). Taste and season with kosher salt and ground black pepper if necessary. Remove and set aside.
Sauté Vegetables: Add in 1 tbsp (15ml) olive oil if necessary. Add in thinly sliced small onions, then sauté until soften and slightly browned. Add in minced garlic and stir until fragrant (roughly 30 seconds). Add in all celery chunks, carrots chunks, then sauté until slightly browned. Season with salt and ground black pepper if necessary.
Deglaze: Pour in ¼ cup (63ml) sherry wine and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Let the sherry wine reduce to allow some of the alcohol to evaporate.
Pressure Cook Vegetables: Add in 2 bay leaves, ¼ tsp (0.35g) dried thyme, quartered potatoes, and chicken stock mixture. Mix well. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 4 minutes and Quick Release. Open the lid.
Cut Chuck Steak: While the vegetables are pressure cooking. Cut the chuck steak into 1.5 inch – 2 inches stew cubes on a large chopping board. Place all cubed beef and the meat juice back in the large mixing bowl. Add 1 tbsp (8g) flour in the mixing bowl and mix well with the cubed meat. *Pro Tip: Don’t worry, your Instant Pot can get up to pressure with a small amount of flour.
Pressure Cook Beef Stew: Remove & set aside half of the carrots, celery, potatoes from Instant Pot. Place cubed beef and all its juice in Instant Pot. Partially submerge the beef in the liquid without stirring, as you don’t want too much flour in the liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Release the remaining pressure. Open the lid.
Thicken Beef Stew and Add Vegetables: Press Sauté button, breakdown the mushy potatoes and carrots with a wooden spoon. Stir to thicken the stew. Add frozen peas, sautéed mushrooms, and the previously set-aside carrots, celery and potatoes in the pot. Taste and season with kosher salt and ground black pepper if necessary (we added 2 pinches of kosher salt).
Serve: Serve the delicious beef stew with mashed potatoes, pasta or your favorite side dishes. Enjoy~
See above Cooking Tips SectionFood Safety: Be sure to place the cooked vegetables and mushrooms in the fridge if you intend to leave them out for more than 2 hours.*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!