Craving that deep, savory, slow-simmered flavor of a classic beef stew but don’t have hours to spare? The Instant Pot is here to save your weeknight! This recipe transforms simple beef and a medley of onions into a mouthwateringly tender stew that tastes like it’s been cooking all day. The sweetness of caramelized onions pairs perfectly with rich beef, creating a comforting meal that’s ready in a flash. Let’s get cooking!
Ingredients
• 2 lbs (900g) stewing beef, cut into 1-inch cubes
• 1 tbsp olive oil
• 2 large Spanish onions, thinly sliced
• 2 medium red onions, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp Herbes de Provence seasoning
• 20 oz (600ml) low-sodium beef stock
• Salt and black pepper to taste
• 4 spring onions, chopped for garnish
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function on high. Add the olive oil. Once hot, add the beef in a single layer (work in batches if needed) and sear on all sides until deeply browned. Remove the beef and set aside.
3. Add the sliced Spanish and red onions to the pot. Cook for 5-7 minutes, stirring occasionally, until they have softened and started to caramelize.
4. Stir in the minced garlic and Herbes de Provence seasoning, and cook for one more minute until fragrant.
5. Pour in a splash of the beef stock to deglaze the pot, using a wooden spoon to scrape up any flavorful browned bits from the bottom.
6. Return the seared beef to the pot. Add the remaining beef stock and season with salt and pepper. Stir everything to combine.
7. Secure the lid, ensure the steam release valve is set to ‘Sealing’. Select the ‘Stew/Meat’ setting and cook on high pressure for 25 minutes.
8. Once the cooking cycle is complete, carefully perform a quick release of the pressure.
9. Open the lid, give the stew a good stir, and serve immediately, garnished with freshly chopped spring onions.
Nutritional Information
• Nutrition Per Serving
• Calories: 200
• Total Fat: 15g
• Net Carbs: 9g
• Protein: 24g
• Fiber: 5g
Pro Tips
• For an even richer sauce, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew on ‘Sauté’ mode after pressure cooking and simmer until thickened.
• Don’t skip searing the beef! This step creates the Maillard reaction, which builds a deep, savory flavor foundation that you can’t get from simply pressure cooking.
• Feel free to add a splash of red wine or balsamic vinegar when you deglaze the pot to add another layer of complexity and brightness to the stew.
• For the best texture, slice your onions with the grain (from pole to pole) to help them hold their shape better during the pressure cooking process.
FAQ
Q: How long does this Instant Pot stew take to cook under pressure
A: After searing the ingredients, you will cook the stew on high pressure for 25 minutes using the ‘Stew/Meat’ setting.
Q: Do I have to sear the beef first
A: Yes, it is a crucial step. Searing the beef creates the Maillard reaction, which builds a deep, savory flavor foundation for the stew that you can’t get from pressure cooking alone.
Q: How can I make the stew sauce thicker
A: For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. After pressure cooking, stir it into the stew on ‘Sauté’ mode and simmer until it thickens.
Q: What kind of beef should I use for this recipe
A: The recipe calls for 2 lbs (900g) of stewing beef, cut into 1-inch cubes, for the best results.
