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instant pot beef stew | beef stew instant pot | instant pot stew | beef stew recipe | easy instant pot beef stew
4.99 from 186 votes

Instant Pot Beef Stew

Recipe by Amy + Jacky | PressureCookRecipes.com
Make the Best Instant Pot Beef Stew. Tender juicy beef in a rich, thick, & flavorful gravy. You'll love this Easy Instant Pot Stew that's deliciously comforting, healthy, and soul-satisfying to eat!
Servings 4 - 6
Total Time 1 hour 30 minutes

Ingredients

  • 2 pounds (1001g) chuck steak or blade steak , 1.5 inch thick
  • 1 tablespoon (15ml) olive oil
  • 12 (150g) white mushrooms , thinly sliced
  • 2 (214g) small onions , thinly sliced
  • 3 cloves (15g) garlic , crushed and minced
  • 2 bay leaves
  • ¼ teaspoon (0.35g) dried thyme
  • ¼ cup (63ml) sherry wine
  • 3 - 4 (365g) small Yukon gold potatoes , quartered
  • 2 (200g) medium carrots , cut in 1 ½ inch (4cm) chunks
  • 2 stalks (150g) celery , cut in 1 ½ inch (4cm) chunks
  • 3 tablespoons (50g) tomato paste
  • ½ cup (65g) frozen peas
  • Salt and black pepper to taste

Chicken Stock Mixture

Equipment

Instructions

  • Brown Chuck Roast Steak: Heat up Instant Pot using the "Sauté More" function. Wait until the Instant Pot says HOT.
    Pat dry the chuck roast, then season one side of the beef with salt and black pepper.
    Drizzle 1 tbsp (15ml) olive oil in inner pot. Ensure to coat oil over the whole bottom of the pot.
    Carefully place the seasoned side of chuck steaks in Instant Pot. Season the other side of beef with salt and black pepper. Brown one side for 7 minutes before flipping over, then brown the other side for another 7 minutes. Set aside the browned steaks in a large container.
  • Optional - Saute Mushrooms: Add sliced mushrooms in Instant Pot, then sauté until all moisture from the mushrooms has evaporated and the edges are slightly crisped & browned (~6 minutes). Taste and season with salt and ground black pepper if necessary. Remove and set aside.
  • Saute Onion and Herbs: Add in sliced onions, then saute for 3 minutes. Add in minced garlic, 2 bay leaves, ¼ tsp (0.35g) dried thyme, then saute for another minute.
  • Deglaze Instant Pot: Pour in ¼ cup (63ml) sherry wine, then completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Reduce the sherry wine to let some of the alcohol evaporate.
  • Pressure Cook Beef Stew: Turn off the Instant Pot. Cut the browned chuck steak into 1.5 to 2 inches thick cubes.
    Add 1½ cup (375ml) unsalted chicken stock, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, and 1 tbsp (15ml) fish sauce in Instant Pot. Give it a quick mix.
    *Optional: If you prefer some bites to your vegetables, pressure cook the vegetables at this point at High Pressure for 4 minutes, then Quick Release. Then set aside half of the vegetables, and add them back in later with the frozen peas in Step 6.
    Add cubed beef in Instant Pot, and ensure they're partially submerged in the liquid. Don't forget to add in the meat juice!
    Add in quartered potatoes, carrot chunks, and celery. Layer 3 tbsp (50g) tomato paste on the very top.
    Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 32 minutes, then Natural Release for 10 minutes. Remove the lid carefully.
  • Thicken Beef Stew and Add Vegetables: Bring the gravy to a simmer with the "Saute More" function. Breakdown the mushy potatoes and carrots with a wooden spoon, then stir to thicken the beef stew. 
    *Pro Tip: The beef stew should be thick enough at this point. If necessary, you can thicken the gravy with flour or cornstarch + water mixture.
    Add in frozen peas, sautéed mushrooms, and the optionally set-aside carrots, celery, and potatoes (See Step 5). Taste and season with salt and ground black pepper if necessary (we added 2 pinches of salt).
  • Serve: Serve this delicious & hearty beef stew with mashed potatoes, pasta, or your favorite side dishes. Enjoy~

Video

Notes

1. Chuck Steak: For best result, use a well-marbled chuck steak!
2. Other Cuts of Beef: Chuck steak is the most ideal cut to cook in the pressure cooker. But if you're using other cuts, make sure to pick a well-marbled beef, and adjust the pressure cooking time.
Beef Brisket: Adjust to Pressure Cook at around High Pressure for 70 minutes, then Natural Release.
Cubed Beef Stew Meat: Try to use bigger cubes with more marbling, and only lightly brown the meat. Adjust to Pressure Cook at High Pressure for 10 to 15 minutes, then Natural Release for 10 minutes.
2. Fish Sauce & Soy Sauce: They won't make your beef stew taste fishy yet enhance the overall flavors. Give them a shot! Try to use high quality fish sauce & soy sauce for best results.
3. Unsalted Chicken Stock vs. Beef Stock: If you have homemade beef stock or high quality beef stock, use it instead of chicken stock.
4. Sherry Wine Substitute: Any dry white wine will work. Or omit the sherry wine and use unsalted chicken stock to deglaze the pot.
5. Optional Saute Mushroom Step: The beef stew will still taste very good without this step. If you're skipping this step, add the sliced mushrooms in Step 5 with the other vegetables. 
6. Food Safety Tip: 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 Amy + Jacky's Recipe: If you've tried our recipe, don't forget to rate the recipe in the Comments section. Thank you!
Author: Amy + Jacky
Calories: 475kcal

Nutrition

Calories: 475kcal | Carbohydrates: 25g | Protein: 34g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 103mg | Sodium: 666mg | Potassium: 1293mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5918IU | Vitamin C: 26mg | Calcium: 73mg | Iron: 5mg