Craving a trip to Spain without leaving your kitchen? This Instant Pot Spanish Beef Stew is your ticket! Imagine tender chunks of beef and spicy chorizo swimming in a rich, savory broth infused with red wine and smoky paprika. It’s a rustic, soul-warming dish that tastes like it simmered for hours, but thanks to the magic of the Instant Pot, it’s ready in under an hour. Perfect for a busy weeknight when you need a meal that’s both incredibly easy and deeply satisfying. Let’s get cooking!
Ingredients
• (Total Time: 45 MIN | Serves: 4)
• ½ lb / 225g chuck roast, diced into 1-inch cubes
• 6 oz / 170g Spanish chorizo, minced or casing removed
• 1 tbsp / 15ml olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery stalk, chopped
• 1 green bell pepper, chopped
• ½ cup / 70g mushrooms, chopped
• ½ cup / 120ml dry red wine, like Rioja
• ½ cup / 120ml beef broth
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function on high. Add the olive oil. Once hot, add the diced chuck roast and brown the meat on all sides. Season with salt and pepper, then remove the beef and set it aside.
3. Add the minced chorizo to the pot and cook for 2-3 minutes until it releases its flavorful oils. Add the chopped onion, carrot, and celery, and sauté for 5 minutes until softened.
4. Stir in the green bell pepper and mushrooms, cooking for another 2 minutes. Add the smoked paprika and oregano and stir for 30 seconds until fragrant.
5. Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up any delicious browned bits from the bottom. Let the wine simmer for about a minute.
6. Return the browned beef to the pot and add the beef broth. Stir everything to combine.
7. Secure the lid, set the steam release valve to ‘Sealing’. Select the ‘Stew/Meat’ setting and cook at high pressure for 35 minutes.
8. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release to vent the remaining steam. Stir the stew and serve hot, garnished with fresh parsley if desired.
Nutritional Information
• Per Serving
• Calories: 320
• Total Fats: 25.5g
• Net Carbs: 10g
• Protein: 29g
• Fiber: 5g
Pro Tips
• For a richer flavor, use a dry Spanish red wine like Rioja or Tempranillo.
• Don’t skip deglazing the pot with wine. Scraping up the browned bits (the fond) from the bottom adds immense depth to the stew.
• Let the beef come to room temperature for about 20 minutes before browning. This helps it sear better for a superior crust.
• For a thicker stew, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it in after pressure cooking and sauté for a few minutes until thickened.
FAQ
Q: Can I use a different type of wine
A: Yes, while the recipe recommends a dry Spanish red wine like Rioja for authentic flavor, you can substitute it with another dry red wine that you enjoy.
Q: How do I make the stew thicker
A: For a thicker stew, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. After the pressure cooking is done, stir the slurry into the stew on the ‘Sauté’ setting and simmer for a few minutes until it thickens.
Q: What is the purpose of deglazing the pot
A: Deglazing the pot with wine is a crucial step. It involves scraping up the browned bits of food from the bottom of the pot, which are called ‘fond’. This process adds an immense depth of savory flavor to the stew’s broth.
Q: What kind of chorizo should I use
A: This recipe calls for Spanish chorizo, which is a cured and dried sausage, often flavored with smoked paprika. It is different from fresh Mexican chorizo. Be sure to remove the casing before mincing.
