Make this Comforting Pressure Cooker Beef Stew in Instant Pot. Spoonful of juicy tender beef brisket paired with rich thick tomato sauce. This hearty comforting dish is so satisfying and easy to eat. Deliciously perfect over pasta, rice, or just eat it as is!
Beef stews are common in many cultures since the ancient times.
Regardless if it’s being cooked in wine, curry, peanut sauce, or even beer (yes, beer!), the dish often includes veggies like carrots, potatoes, onions, and a tough cut of beef that’s suitable for slow-cooking.
We love beef stews because the depth of flavors in that rich thick sauce is just incredible!
Oh, and the tender and juicy cubes of beef. Sooo delicious. Such a homey and comforting dish to eat, especially on a cold day.
Make this comforting Pressure Cooker Beef Stew in Instant Pot with juicy tender beef brisket. This ultimate comfort food is so satisfying and easy to eat. Deliciously perfect over pasta, rice, or enjoy it as is.
Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function) over medium-high heat. Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
Brown Beef Brisket: Trim off excess fat on the beef brisket. Then, generously season the beef brisket with kosher salt and pepper. Add 1 tablespoon (15ml) olive oil in the pot. Ensure to coat the oil over the whole bottom of the pot. Sear both sides of brisket for roughly 5 minutes per side without constantly flipping. Then, remove beef brisket and set aside on a chopping board.
Make Chicken Stock Mixture: While the brisket is browning in the pressure cooker, combine unsalted chicken stock, Worcestershire sauce, regular soy sauce, fish sauce, and tomato paste in a medium bowl.
Saute Vegetables: Add 1 tablespoon (15 ml) of olive oil to the pot, then add onion and season with kosher salt and pepper. Cook until the onions are tender and brown, then add garlic and stir until fragrant. Add chopped celery, carrot, and a pinch of kosher salt and pepper, then cook for 2 minutes.
Deglaze: Add a dash of sherry wine and completely deglaze the bottom of the pot with a wooden spoon. Then, allow the wine to reduce. Add the Chicken Stock Mixture to the pot.
Cut Beef Brisket: Cut the beef brisket into 1 – 1.5 inches cube chunks, then toss with flour.
Pressure Cook Beef Stew: Add the beef briskets chunks and make sure the briskets are spread out, so each piece can soak the stock mixture. Don’t stir the beef briskets as you don’t want too much flour to get into the stock mixture. Then, add bay leaves and rub dried thymes against your fingers and sprinkle them in the pot. Add the potatoes on top. Pressure Cook at:Electric Pressure Cooker: High Pressure for 70 minutes, then Natural ReleaseStovetop Pressure Cooker: High Pressure for 55 minutes, then Natural Release
Serve Pressure Cooker Beef Stew: Add salt and pepper to taste. Serve immediately with pasta, rice, or just eat it as is.
Optional step: For more texture, add additional parboiled potatoes, chopped carrots, and chopped celery to the stew. Cook until the vegetables are tender.
Cooking Time: be mindful that we used beef brisket in this recipe, which is why we needed a longer cooking time. If you're substituting with stew meat, High Pressure for 10 - 15 minutes is sufficient.Storage duration: you may store the stew in the fridge for 2 to 3 days.Activate Herbs: Tightly pinch the dried herbs and rub them against your fingers as you sprinkled them on the food. This will help “activate” the flavors of the herb.Searing Whole Beef Brisket: Searing the beef as a whole helps the beef retain more moisture than searing them as cubes.Potatoes: The potatoes act as a natural thickener. Make sure you’re adding them above everything else, so your pressure cooker can get to pressure.*Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Beef brisket is a tough cut of meat full of beefy flavors, great for BBQ, braise, roast, or simmer. It has all the gelatinous connective tissues that give a moist and juicy stew.
Though it’s not hard to extract flavors from this cut of meat, it’s quite tricky to be able to retain the meat’s moisture and tenderize the meat. You must cook it correctly, or else the brisket will become tough and dry, which is super chewy and hard to eat.
Here comes the beauty of pressure cooking. Pressure cooking forces the moisture into the meat and is able to break down the tissues nicely, resulting in fork-tender juicy meat.
*Beef Brisket Cooking Time:
Be mindful that we used beef brisket in this recipe. Since, beef brisket is a very flavorful, yet tough cut, that’s why we needed a longer cooking time – High Pressure for 70 minutes.
If you’re substituting the recipe with stew meat, you can cook at High Pressure for 10 – 15 minutes.
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