Escape to the heart of Spain without leaving your kitchen! This Instant Pot Spanish Beef Stew is a warm, comforting hug in a bowl, packed with the bold, smoky flavors of chorizo and paprika. We’re trading hours of slow simmering for a quick 35-minute pressure cook, making this rustic, flavorful dish perfect for any busy weeknight. Get ready to savor tender chunks of beef and a rich, vegetable-infused broth that will have everyone asking for seconds.
Ingredients
• ½ lb (225g) chuck roast, diced into 1-inch cubes
• 6 oz (170g) Spanish chorizo, casing removed and minced
• 1 tbsp (15ml) olive oil
• 1 medium onion, chopped
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 1 green bell pepper, chopped
• ½ cup (45g) mushrooms, chopped
• ½ cup (120ml) dry red wine
• ½ cup (120ml) beef broth
• 1 tsp Italian herbs (or a mix of dried oregano and thyme)
• 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 sear in batches until browned on all sides. Remove the beef and set aside.
3. Add the chopped onion, carrot, and celery to the pot, sautéing for 5 minutes until softened. Add the bell pepper and minced chorizo, cooking for another 2-3 minutes until the chorizo releases its fragrant oils.
4. Pour in the red wine to deglaze, scraping any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 1 minute.
5. Return the seared beef to the pot. Stir in the mushrooms, beef broth, Italian herbs, salt, and pepper.
6. Secure the lid, set the steam valve to ‘Sealing,’ and select the ‘Stew/Meat’ function. Cook for 35 minutes.
7. Once the cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release to vent the remaining steam. Stir well and serve hot.
Nutritional Information
• Nutrition Per Serving
• Calories: 320
• Total Fats: 25.5g
• Net Carbs: 10g
• Protein: 29g
• Fiber: 5g
Pro Tips
• For an authentic Spanish flavor, use smoked paprika (pimentón) in addition to the other herbs. About one teaspoon will add a wonderful smoky depth.
• Don’t overcrowd the pot when searing the beef. Browning the meat in batches ensures a deep, flavorful crust which is essential for a rich stew.
• For a thicker stew, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew on the ‘Sauté’ function after pressure cooking and simmer until thickened.
• Serve this stew with crusty bread for dipping, creamy mashed potatoes, or a simple side of rice to soak up the delicious sauce.
FAQ
Q: What kind of chorizo is best for this Spanish beef stew
A: For the most authentic flavor, use a dry-cured Spanish chorizo, which is seasoned with smoked paprika. It comes in both sweet (dulce) and spicy (picante) varieties, so you can choose based on your preference. Avoid using fresh Mexican chorizo, as its texture and flavor profile are different.
Q: Can I make this Instant Pot beef stew ahead of time
A: Absolutely! This Instant Pot beef stew is perfect for meal prep. The flavors often deepen and become even richer the next day. Store it in an airtight container in the refrigerator for up to 4 days and reheat gently on the stove or in the microwave.
Q: How do I make the stew thicker
A: If you prefer a thicker sauce for your beef and chorizo stew, it’s easy to do. After pressure cooking, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Turn the Instant Pot to the ‘Sauté’ function, stir in the slurry, and simmer for a few minutes until the stew has thickened.
Q: What can I serve with this hearty beef stew
A: This hearty beef stew is incredibly versatile. For a classic pairing, serve it with crusty bread to soak up the delicious, smoky broth. It’s also wonderful over creamy mashed potatoes, simple white rice, or even egg noodles for a complete and comforting meal.
