15 minutes prep to make this homey Pressure Cooker Beef Stew. Juicy tender 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 around the world 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. Sadly, we just don’t have the time to cook a hearty pot of beef stew on the stove. Well, our electric pressure cooker has came to rescue!
No more simmering for hours and hours on the stove or 10+ hours in the slow cooker for a hearty bowl of beef stew!
With just 15 mins prep, you can enjoy this rich and tender pressure cooker beef stew in 1.5 hours. YES!! 😀
Oh, look at that beef brisket! Soaked with juicy goodness, it’s remarkably fork-tender without the need to braise in the oven or chill overnight in the fridge.
This hearty stewed beef is very easy to eat with pasta, rice or as is.
Pressure Cooker Beef Stew Recipe Ingredient Tips
- Pressure cooker chicken stock – make your own homemade chicken stock with just 10 ingredients and 10 minutes prep.
- Beef brisket: 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.
Pressure Cooker Beef Stew Recipe Tips
- Beef Brisket Cooking Time: be mindful that we used beef brisket in this recipe. 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.
- Beef Chuck Roast: If you’re using beef chuck roast, use this Instant Pot Beef Stew Recipe instead.
- Storage duration: you may store the pressure cooker beef stew in the fridge for 2 to 3 days.
- Searing the beef as a whole helps the beef retain more moisture than searing them as cubes. This will caramelize the meat and add depth to the stew.
- The potatoes in the recipe act as a natural thickener. Make sure you’re adding them above everything else, so your pressure cooker can get to pressure.
Watch: How To Make This Pressure Cooker Beef Stew Recipe Video
Can’t see the cooking video? Watch it here.
Now it’s YOUR turn to take out your pressure cooker and cook some Comforting Pressure Cooker Beef Stew!!
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Recipe type: Dinner, Lunch, Main Course, Meat, Stew
- 1½ pound (680 g) whole beef brisket (for beef chuck roast, see this recipe)
- Kosher salt and pepper
- 2 tablespoons (30 ml) olive oil, divided
- 2 small onions, finely chopped
- 3 garlic cloves, crushed and chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- A dash of sherry wine
- 1 tablespoon (8 g) flour
- 2 bay leaves
- A few pinches of dried thyme
- 3 russet potatoes or 3 Yukon gold potatoes, cubed
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- Combine chicken stock, Worcestershire sauce, light soy sauce, fish sauce, and tomato paste in a medium bowl.
- Trim off excess fat on the beef brisket. Then, generously season the beef brisket with kosher salt and pepper.
- Heat up your pressure cooker (Instant Pot: press the Sauté button) and add 1 tablespoon of olive oil into the pot.
- Sear both sides of the beef brisket for roughly 5 minutes on each side. Then, place the beef brisket on a chopping board and rest.
- 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.
- Add a dash of sherry wine to deglaze the pot, then allow the wine to reduce.
- Add the Chicken Stock Mixture to the pot.
- Cut the beef brisket into 1 – 1.5 inches cube chunks, then toss with flour.
- 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.
- Lastly, add the potatoes on top. Then, close the lid.
Electric pressure cooker: cook at high pressure for 70 minutes, then natural release.
Stovetop pressure cooker: cook at high pressure for 55 minutes, then natural release.
- Open the lid. 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.
Storage duration: you may store the stew in the fridge for 2 to 3 days.
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 the beef as a whole helps the beef retain more moisture than searing them as cubes.
The potatoes act as a natural thickener. Make sure you’re adding them above everything else, so your pressure cooker can get to pressure.