Description
This Pressure Cooker Beef Stew is a hearty and comforting meal perfect for busy weeknights. Tender chunks of chuck roast are browned and then pressure cooked with vegetables and a flavorful broth, creating a rich, thick stew loaded with potatoes, carrots, celery, corn, and peas. Ready in under an hour, this stew combines convenience with classic homemade taste.
Ingredients
Scale
Beef and Seasoning
- 2 pounds chuck roast, trimmed and cut into 2-inch cubes
- Salt and freshly ground black pepper (for seasoning)
Cooking Fat
- 1 tablespoon vegetable oil
- 1 tablespoon butter
Vegetables and Broth
- 1 cup diced frozen onion
- 2 cans (14.5 ounces each) reduced-sodium beef broth
- 1 can (14.5 ounces) crushed tomatoes
- 2 tablespoons dried parsley
- 2 bay leaves
- 10 small new potatoes, washed and quartered
- 3 large carrots, cut into ½-inch pieces
- 2 ribs celery, cut into ½-inch pieces
Thickening Mixture
- ¼ cup all-purpose flour
- ¼ cup cold water
Frozen Vegetables
- 1 cup frozen corn
- ½ cup frozen peas
Instructions
- Season the Beef: Generously season the chuck roast cubes with salt and freshly ground black pepper to enhance the flavor of the meat.
- Brown the Meat: Select the Sauté function on your pressure cooker and heat the vegetable oil and butter until melted. Brown the beef cubes in batches for about 5 minutes each, without crowding the pot, ensuring all sides develop a rich brown crust. Add more oil if necessary. Transfer the browned meat to a plate after each batch.
- Sauté Onion and Deglaze: Add the diced frozen onion to the pot and sauté for approximately 3 minutes, stirring frequently until softened. Pour in the beef broth to deglaze, scraping up all the browned bits from the bottom, which adds flavor to the stew.
- Add Remaining Ingredients and Pressure Cook: Stir in the crushed tomatoes, dried parsley, bay leaves, and the browned beef along with any juices collected on the plate. Secure and lock the pressure cooker lid. Set it to High Pressure and cook for 10 minutes.
- Release Pressure and Add Veggies: Once cooking is complete, let the pressure release naturally for 5 minutes, then perform a quick release. Carefully remove the lid. Add the quartered potatoes, chopped carrots, and celery to the pot. Replace the lid and cook again on High Pressure for 2 minutes.
- Final Pressure Release and Remove Bay Leaves: When the 2-minute cooking cycle ends, turn off the pressure cooker and allow a natural pressure release for 5 minutes, finishing with a quick pressure release. Open the lid carefully and remove the bay leaves from the stew.
- Thicken the Stew: In a small bowl, whisk together the all-purpose flour and cold water until smooth to make a slurry. Gradually add 1 cup of the hot broth from the pot to the slurry, stirring to combine and prevent lumps. Pour this mixture back into the stew.
- Simmer and Add Frozen Veggies: Switch to the Sauté function and bring the stew to a boil, stirring constantly until the sauce thickens to your desired consistency. Stir in the frozen corn and peas, and season with additional salt and pepper to taste.
Notes
- This Instant Pot beef stew is a perfect comfort food that comes together quickly and easily.
- You can substitute fresh vegetables if preferred, but frozen veggies help speed up the cooking process.
- Make sure not to overcrowd the pot when browning the beef to get a good sear.
- The natural pressure release helps keep the meat tender and juicy.
- Adjust seasoning at the end to ensure the stew has a balanced savory flavor.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 702 kcal
- Sugar: 8 g
- Sodium: 604 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 68 g
- Fiber: 8 g
- Protein: 47 g
- Cholesterol: 131 mg
