Popular Instant Pot Beef Stew

By Lori

8 Person

70 Minutes

343 Calories

This Instant Pot beef stew packs the comforting and hearty flavors you crave, but it takes a fraction of the time to make. The gravy is rich, thick, and flavorful—thanks to the browned meat, so be sure to not skimp on that step. Thanks to a little Instant Pot magic, the meat comes out tender but maintains its shape, and does not flake apart into little pieces. The peas maintain their vivid color, and they add a little pop of sweetness. If you want to make this dish a little heartier, serve it over polenta.

Ingredients

2 tbsp. Chopped parsley
1 cup Frozen green peas
4 cloves Large garlic, chopped
1 cup Diced celery
1 1/2 cups Chopped yellow onion (about 1 medium)
1 1/2 cups Carrots, peeled and cut into 1/2-inch pieces
12 oz. Potatoes cut into 1-inch pieces
2 tbsp. Tomato paste
1 cup Water
2 tbsp. Unsalted beef stock
2 cups Canola oil, divided
1 tsp. Paprika
1 tsp. Black pepper
1 3/4 tsp. Kosher salt, divided
1 tbsp. Dried Italian seasoning
3 tbsp. All-purpose flour
3 pounds Beef chuck roast

Method

01

In a large bag, combine cut beef pieces, flour, Italian seasoning, 1 teaspoon of the salt, pepper, and paprika. Shake bag to coat all beef with the mixture. Set aside.
02

Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Allow the pot to heat for 3 minutes, then add 2 teaspoons of the oil to the pot and a third of the meat. Cook until meat is well browned on both sides, about 5 minutes total.
03

Remove browned meat with a pair of tongs to a plate and repeat process using all oil and browning all meat. While meat browns, combine beef stock, water, and tomato paste in a medium bowl. Once all meat is browned, add any remaining flour mixture from bag to the stock mixture, whisking to combine.
04

Add mixture to the Instant Pot, scraping any browned bits. Add browned beef and any accumulated juices, potatoes, carrots, onion, celery, and garlic to the pot, stirring to combine. Cover Instant Pot, and fasten the lid. Lock and seal steam valve. Set to HIGH pressure for 30 minutes.
05

When the cooking program ends, carefully release pressure by turning Pressure Release to VENT. Uncover and turn off Instant Pot. Stir in peas, parsley, and remaining 3/4 teaspoon salt, and allow to stand for 5 minutes, or until peas are warmed. Serve hot.

Related Tags

Instant Pot Recipes

Pressure Cooker Recipes

Christmas Main Dish Recipes

Pot Recipes

Popular Instant Pot Beef Stew

3.8

( By Lori )

01 Information

Grade easy
Serving 8 servings
Calorie 343 Kcal
Prep Time 20 Mins
Cook Time 50 Mins
Total Time 70 Mins

02 Ingredients

2 tbsp. Chopped parsley

1 cup Frozen green peas

4 cloves Large garlic, chopped

1 cup Diced celery

1 1/2 cups Chopped yellow onion (about 1 medium)

1 1/2 cups Carrots, peeled and cut into 1/2-inch pieces

12 oz. Potatoes cut into 1-inch pieces

2 tbsp. Tomato paste

1 cup Water

2 tbsp. Unsalted beef stock

2 cups Canola oil, divided

1 tsp. Paprika

1 tsp. Black pepper

1 3/4 tsp. Kosher salt, divided

1 tbsp. Dried Italian seasoning

3 tbsp. All-purpose flour

3 pounds Beef chuck roast

03 Method

Step 1

In a large bag, combine cut beef pieces, flour, Italian seasoning, 1 teaspoon of the salt, pepper, and paprika. Shake bag to coat all beef with the mixture. Set aside.

Step 2

Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Allow the pot to heat for 3 minutes, then add 2 teaspoons of the oil to the pot and a third of the meat. Cook until meat is well browned on both sides, about 5 minutes total.

Step 3

Remove browned meat with a pair of tongs to a plate and repeat process using all oil and browning all meat. While meat browns, combine beef stock, water, and tomato paste in a medium bowl. Once all meat is browned, add any remaining flour mixture from bag to the stock mixture, whisking to combine.

Step 4

Add mixture to the Instant Pot, scraping any browned bits. Add browned beef and any accumulated juices, potatoes, carrots, onion, celery, and garlic to the pot, stirring to combine. Cover Instant Pot, and fasten the lid. Lock and seal steam valve. Set to HIGH pressure for 30 minutes.

Step 5

When the cooking program ends, carefully release pressure by turning Pressure Release to VENT. Uncover and turn off Instant Pot. Stir in peas, parsley, and remaining 3/4 teaspoon salt, and allow to stand for 5 minutes, or until peas are warmed. Serve hot.

04 Author