Craving a meal that’s both elegant and incredibly easy? Look no further! This Instant Pot Garlic Veal Stew is a game-changer for busy weeknights. We’re talking melt-in-your-mouth tender veal, swimming in a rich, savory broth infused with aromatic garlic, sweet bell peppers, and a hint of smoked paprika. The Instant Pot does all the heavy lifting, locking in flavor and moisture to create a restaurant-quality dish in under an hour. Get ready to impress your family (and yourself!) with this comforting, hearty, and absolutely delicious stew.
Ingredients
• (Total Time: 50 MIN| Serves: 4)
• 2 lbs / 900g veal tenderloin, cut into 1-inch bite-sized pieces
• 5 large garlic cloves, finely chopped
• 1 medium onion, chopped
• 1 medium red bell pepper, cut into strips
• 1 tbsp / 15ml olive oil
• 1 tbsp / 15g butter
• 1 cup / 240g diced tomatoes
• 3 cups / 720ml bone broth
• 1 tsp smoked paprika
• 1 tsp sea salt, plus more for seasoning
• ½ tsp ground black pepper, plus more for seasoning
• ½ tsp dried thyme
• ¼ tsp dried rosemary
Instructions
1. Prepare the Veal: Pat the veal pieces dry with a paper towel. This helps achieve a better sear. Season generously with sea salt and black pepper.
2. Sear the Meat: Set your Instant Pot to the “Sauté” function on high. Once hot, add the olive oil. Carefully place the seasoned veal in the pot in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side, until a deep golden-brown crust forms. Remove the seared veal to a plate and set aside.
3. Sauté the Aromatics: Add the butter to the pot. Once melted, add the chopped onion, garlic, and red bell pepper strips. Sauté for 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent.
4. Combine and Cook: Return the seared veal to the pot. Sprinkle in the smoked paprika, dried thyme, and dried rosemary, and stir to coat the meat. Pour in the bone broth and add the diced tomatoes. Stir everything together, scraping any browned bits from the bottom of the pot.
5. Pressure Cook: Secure the lid on the Instant Pot, ensuring the steam release handle is set to “Sealing.” Select the “Manual” or “Pressure Cook” button and set the timer for 35 minutes at high pressure.
6. Release and Serve: Once the cooking cycle is complete, carefully perform a quick release of the pressure by moving the steam release handle to “Venting.” Once the pin drops, open the lid. Give the stew a final stir and serve hot.
Nutritional Information
• Per Serving:
• Calories: 553
• Total Fat: 22.4g
• Net Carbs: 6.4g
• Protein: 76.1g
• Fiber: 2g
Pro Tips
• for Perfect Garlic Veal
• Don’t skip the sear! Searing the veal before pressure cooking creates a deep, caramelized flavor (thanks to the Maillard reaction) that you can’t get otherwise.
• Deglaze for flavor. After sautéing the vegetables, pour in a small splash of the bone broth and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot. These are packed with flavor!
• For an even more tender result, allow the pressure to release naturally for 10 minutes before performing a quick release. This lets the meat fibers relax gently.
• Thicken the sauce. If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the stew on the “Sauté” setting and let it simmer for a minute or two until thickened.
• Perfect pairings for this stew include creamy polenta, mashed potatoes, or a thick slice of crusty bread to soak up every last drop of the delicious sauce.
FAQ
Q: Can I use a different cut of veal for this stew
A: Yes, while veal tenderloin is incredibly tender, you can also use veal shoulder or stew meat. These cuts may require a slightly longer pressure cooking time, around 40-45 minutes, to achieve the same melt-in-your-mouth texture.
Q: How can I make this veal stew without an Instant Pot
A: You can make this stew on the stovetop. Sear the veal and sauté the aromatics in a large Dutch oven. Add the remaining ingredients, bring to a simmer, then cover and cook on low heat for 1.5 to 2 hours, or until the veal is tender.
Q: Why is searing the veal important
A: Searing the veal creates a deep, caramelized crust through the Maillard reaction. This step is crucial as it adds a rich, savory depth of flavor to the stew that you cannot achieve by simply pressure cooking the meat.
Q: Can I freeze this Instant Pot veal stew
A: Absolutely! This stew freezes beautifully. Allow it to cool completely, then transfer it to an airtight, freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before reheating.
