Craving that slow-simmered, melt-in-your-mouth beef stew but don’t have all day? The Instant Pot is your secret weapon! This recipe delivers all the deep, savory flavor of a classic stew in under an hour. It’s the ultimate comfort food, made incredibly simple and fast. Get ready for a bowl of pure, hearty satisfaction.
Ingredients
• For the Stew
• 2 lbs / 900g beef stew meat, cut into 1-inch cubes
• 1 cup / 100g cremini mushrooms, quartered
• 1 large onion, chopped
• 2 tbsp / 28g butter
• 1 cup / 240ml beef broth
• 1 tbsp / 15ml apple cider vinegar
• Spices
• 1 tsp / 6g salt
• ½ tsp / 1.5g garlic powder
Instructions
1. Directions
2. In a large bowl, toss the beef stew meat with the salt and garlic powder until evenly coated.
3. Select the ‘Sauté’ function on your Instant Pot. Add the butter and allow it to melt. Add the seasoned beef and cook in a single layer (working in batches if necessary) until well-browned on all sides, about 5-6 minutes.
4. Add the chopped onion and cremini mushrooms to the pot. Continue to sauté for 3-4 minutes, until the onions have softened.
5. Pour in the beef broth and apple cider vinegar. Use a wooden spoon to scrape any flavorful browned bits from the bottom of the pot.
6. Cancel the ‘Sauté’ mode. Secure the lid, turn the steam release handle to the ‘Sealing’ position, and press the ‘Manual’ or ‘Pressure Cook’ button. Set the timer for 25 minutes on high pressure.
7. When the cooking is complete, perform a quick pressure release by carefully turning the steam release handle to the ‘Venting’ position until the float valve drops.
8. Carefully open the lid. Stir the stew, garnish with optional fresh parsley, and serve hot.
Nutritional Information
• (Per Serving)
• Calories: 503
• Total Fats: 20.3g
• Net Carbs: 3.6g
• Protein: 70.9g
• Fiber: 0.9g
Pro Tips
• Pro-Tips for the Best Beef Stew
• Don’t overcrowd the pot when browning the meat. Searing in batches creates a deep, flavorful crust that is essential for a rich stew.
• For a thicker, gravy-like stew, 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 for a minute until thickened.
• Deglazing is key! Scrape the bottom of the pot thoroughly after adding the broth. Those browned bits, known as fond, are concentrated flavor bombs.
FAQ
Q: How can I make the stew gravy thicker
A: Yes, for a thicker gravy, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. After pressure cooking, select the ‘Sauté’ function, stir the slurry into the stew, and simmer for a minute until it has thickened.
Q: Is it necessary to brown the beef first
A: Browning the meat is a crucial step for developing a deep, rich flavor. Searing the beef creates a flavorful crust, and the browned bits left in the pot (the fond) are scraped up to infuse the entire stew with savory goodness.
Q: What kind of beef is best for this Instant Pot stew
A: The recipe calls for ‘beef stew meat,’ which is typically chuck roast or round roast cut into cubes. These cuts are perfect for pressure cooking as they become incredibly tender and flavorful in a short amount of time.
