Pressure Cooker Beef Stew Cook Time

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Old-Fashioned Instant Pot Beef Stew Recipe

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This easy-to-make Pressure Cooker Beef Stew is the perfect common cold-weather comfort nutrient. You can take this hearty stew on the tabular array in under an hr from start to terminate , but it'll gustation similar you let it simmer all day.

This Pressure Cooker Beef Stew is a classic, quondam-fashioned recipe, based on a stovetop version my mom cooked for me growing upward.

Best thing is that y'all can make it any time you're craving something warm and hearty, since this Instant Pot Beef Stew recipe has just a 12 minute melt time and will be on your table in under an hr.

Update: This was my most popular recipe I created in 2019, and so I wanted to update information technology with new pictures and a video to show how easy information technology is.

How to Brand Beef Stew in the Instant Pot or Any Brand of Electrical Pressure Cooker

This Force per unit area Cooker Beef Stew recipe works in ANY make of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Ability Pressure Cooker XL.

I took my mom's original recipe and simplified it a little. I prefer to apply small new potatoes to skip the peeling and dicing, and I cut my carrots and celery into larger pieces.

What Meat Is All-time for Beef Stew?

I often use chuck roast for beefiness stew recipe, though I'll besides use a round steak or rump roast if it'south on sale. Both cuts are fairly inexpensive, trim up easily, and result in tender beef stew meat.

Really information technology'southward about personal preference:

➡️ Chuck roast has a little higher fat content than rump roast, which gives you a more than flavorful stew.

➡️ Circular roasts or rump roasts take less marbling, which can make it easier to trim up each bite to discard the meat.

Any blazon of roast you use, exist certain to die it into uniform-sized pieces for even cooking.

How to Make a Flavorful Beef Stew in the Pressure Cooker

The #1 matter you can do for a flavorful stew is to brownish the beef! Especially when you're in a hurry, it can be tempting to simply throw everything in the pot to cook. However, yous miss out on so much flavor this style!

After you brown the beef and saute the onions, you'll add beef broth to the pan. So give the bottom of the pot a good stir to loosen all of the browned bits from the lesser of the pot. The more browned bits, the more flavorful the stew volition exist!

💡 TIP: If the browning is moving too quickly, add oil or broth.
if you're nearly the terminate of the browning process, but add together the broth. If you still have a good amount of beefiness to brown, add another tablespoon of oil and adjust your Saute setting to a lower rut level.

Don't Flour Your Beefiness Earlier Cooking

In traditional stew recipes, it's common for the uncooked stew meat to be dredged in flour and browned before adding the liquid.

DON'T Practise THIS IN YOUR Pressure level COOKER!

Flouring the beef before cooking in the force per unit area cooker can lead to a thick, flour-y build upwardly on the bottom of your cooking pot—resulting in a Burn notice and a ruined stew.

How to Cook Stew with Frozen Beefiness

To make Pressure Cooker Beef Stew with frozen beefiness, you'll demand to add at least 5 minutes to the High Pressure melt time.

Ideally, you lot'll want your cubed beefiness to exist frozen flat and evenly. If it's frozen in a large clump, it'due south much, much harder to ensure the exterior and insides are cooked evenly, and you'll demand to add more minutes to the melt time.

Since frozen beef doesn't brownish as evenly, I just skip that function.

Subsequently force per unit area cooking, you can use an instant-read thermometer and examination a few pieces to ensure they're above 160°F. If non, render the chapeau and cook at High Pressure a few minutes more.

Do non add the veggies until Afterward the meat is cooked through.

What to Do If the Meat Isn't Tender Enough?

The meat in Force per unit area Cooker Beef Stew should be cooked tender by the time the showtime 10-minute melt fourth dimension ends. If you similar a fork-tender beefiness, you lot may want to add a few extra minutes to the melt time.

I recommend tasting the beef to ensure it'south cooked every bit tender as you like it.

If your meat seems a footling chewy after pressure level cooking, return the lid and cook at High Pressure level for another 3 to 5 minutes before adding the vegetables.

(Once you add the veggies, y'all're limited on how long y'all can pressure cook things earlier the veggies turn to mush.)

Should I Use Flour or Cornstarch to Thicken Beef Stew

Y'all can apply either flour or cornstarch in this recipe! Whichever way you choose to become, be sure to mix information technology with cold water first to avert clumps. And E'er add together the thickener afterwards pressure cooking.

Since I grew up eating stew thickened with flour, that's how I wrote this recipe. Stir together the flour and cold water into a slurry. Stir the flour mixture until smooth, add a little of the warm broth from the stew to the flour slurry, and stir some more until smooth. Then cascade this whole mixture back into the pressure level cooking, over again stirring constantly.

However, if you prefer cornstarch thickeners, go for information technology! (Bonus: it makes the stew gluten complimentary!) Start with two tablespoons cornstarch mixed with 2 tablespoons cold water and add to the cooking pot. Select Saute and simmer until the stew thickens.

Remember, the stew will thicken as information technology cools, so yous don't want to overdo information technology.

Adding Scarlet Wine to the Beef Stew

In traditional stews, acidic carmine wine is used to flavor and tenderize the stew meat during the hours information technology simmers on the stove.

Substitute ½ to 1 loving cup of red wine for the same amount of beef goop. (If you're interested in a recommendation, Cook'due south Illustrated recommends a $ten bottle of Côtes du Rhône instead of traditional cooking wine in this recipe.)

What Potatoes Should I Use?

I dear to utilise little new potatoes considering they keep their shape and accept a polish texture when cooked. Fifty-fifty ameliorate, there'south no demand to pare them and there's minimal chopping!

However, yous tin use russet potatoes without any change to the cook time. Substitute about 2 cups of chopped russet potatoes in this recipe.

How Long Tin You Shop Leftovers?

Leftover stew tin be stored in your fridge for three to iv days. If y'all'd like it to go along longer, you'll demand to freeze it. I prefer to freeze soups and stews in private portions for a quick and like shooting fish in a barrel meal.

I'd love to know—what are your favorite winter-time comfort foods?

Ingredients

• two pounds chuck roast, trimmed and cutting into two-inch cubes
• Salt and freshly ground blackness pepper, for seasoning
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 loving cup diced frozen onion
• 2 cans (fourteen.5 ounces) reduced-sodium beef broth
• 1 can (fourteen.5 ounces) crushed tomatoes
• 2 tablespoons dried parsley
• 2 bay leaves
• 10 modest new potatoes, washed and quartered
• iii large carrots, cut into ½-inch pieces
• 2 ribs celery, cutting into ½-inch pieces
• ¼ cup all-purpose flour
• ¼ cup common cold water
• 1 loving cup frozen corn*
• ½ loving cup frozen peas*

Instructions

1. Season the beefiness generously with salt and pepper.
2. Select Sauté and add the vegetable oil and butter to the pressure level cooking pot. When the butter is melted, brown the meat in batches for about five minutes per batch until all the meat is browned—do not crowd the pot. Add more oil every bit needed. Transfer the browned meat to a plate.
3. Add the onion to the cooking pot. Sauté for most 3 minutes, stirring often, until softened. Stir in the beefiness goop to deglaze the pot, scraping up whatsoever brown bits from the bottom of the pot.
4. Stir in the crushed tomatoes, parsley, bay leaves, and browned beefiness with whatever accumulated juices. Lock the lid in place. Select Loftier Pressure and 10 minutes cook time.
5. When the cook fourth dimension ends, allow the force per unit area release naturally for v minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
6. Add together the potatoes, carrots, and celery. Replace the lid and cook on High Pressure for 2 minutes more than.
7. When the 2d cook time ends, plow off the pressure cooker. Let the pressure release naturally for 5 minutes and end with a quick pressure release. When the valve drops, advisedly remove the chapeau. Remove and discard the bay leaves.
8. In a small basin, whisk the flour and cold water until smoothen. Add 1 loving cup hot broth to the flour mixture and stir to combine. Add the slurry to the pot.
9. Select Sauté and bring the sauce to a boil, stirring constantly until it thickens. Stir in the corn and peas. Season with additional table salt and pepper to gustatory modality.

Notes

If you adopt russet potatoes, substitute 2 cups peeled and diced into bite-sized pieces.

*If y'all want to skip chopping vegetables all together, you can apply a frozen mixed vegetable medley with carrots, peas, and corn. I'd add together nearly 2 cups. Use a 12 minute cook time and a 10 minute natural pressure release, then finish with a quick force per unit area release.

Nutrition Information:

Yield: six Serving Size: one
Corporeality Per Serving: Calories: 702 Full Fat: 28g Saturated Fat: 11g Trans Fatty: 1g Unsaturated Fat: 15g Cholesterol: 131mg Sodium: 604mg Carbohydrates: 68g Fiber: 8g Saccharide: 8g Protein: 47g

Diet information is calculated past Nutritionix and may non always exist authentic.

Looking for more pressure cooker comfort foods to fend of the winter blues?

If you like mushrooms, you accept to try my Beef and Wild Mushroom Stew. This is my pressure cooker version of Deer Valley's beef stew, and it features a rich sauce made with white wine, heavy cream, and mushroom stock.

Shepherd's Pieis another meat-and-potatoes food I love in the wintertime time. I often apply basis beefiness since it'south cheap and I mostly have information technology on manus.

My Beef Stroganoffuses inexpensive round steak to create a flavorful gravy that I'll serve over egg noodles or mashed potatoes.

Think you detest meatloaf? And so you haven't tried myBBQ Bacon Meatloaf. Even my pickiest eaters will ask for seconds on this one. (I recently cooked it in the pressure level cooker and finished it on the smoker—it was awesome!)

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Source: https://www.pressurecookingtoday.com/beef-stew-in-the-pressure-cooker/