Have you jumped on the Instant Pot bandwagon? This modernized pressure cooker is the hot kitchen appliance du jour and it seems like everyone and their sister has one on their counter. Those who have one have even created a whole community devoted to sharing tips and recipes to maximize their pressure cooking potential. And trust me, this is NOT your mother’s pressure cooker! No need for any nightmares you may have of it flying off your counter and shooting through the roof. In fact, this may be the most versatile gadget my kitchen has ever encountered.
A quick Pinterest search will bring you hundreds of fun recipes to try, but today I want to share with you my number one favorite thing to make in the Instant Pot — Beef Stew! Pin the recipe to your Pinterest board and print it out to enjoy with your family.
Note: The first couple times I made this stew, I used the wine pictured above but have since found JOEL GOTT CABERNET to be the perfect wine to use for a rich, savory flavor. Just my personal preference! Find a bold red you love and experiment!
- 2 to 2 ½ pounds chuck beef stew meat, cut into cubes (I get the stew meat from Costco)
- 1 bottle of your favorite bold red wine (Cabernet or a Red blend is great). 16 oz for the stew, drink the rest.
- 3 bay leaves
- 1/3 cup all-purpose flour
- Kosher salt
- Fresh ground black pepper
- Olive Oil
- 1 large onion
- 1 pound carrots, peeled and cut into 1 ½ in chunks
- 1 pound small yellow or white potatoes, halved or quartered
- 3 Tablespoons minced garlic
- 1 cup beef broth (I use the unsalted)
- 2 branches fresh rosemary (kept intact)
- ½ cup chopped sun-dried tomatoes
- 2 Tablespoons Worcestershire sauce
- Separate the beef into two batches, seasoning with salt and pepper. Set the pot to Saute. Drizzle a little olive oil on the bottom and allow to heat up. Brown the first batch of beef, set aside.
- Brown the second batch of beef. While it browns, add in the flour. Stir gently to combine, scraping along the bottom.
- Add the first batch of beef back into the pot and stir to combine. Pour in wine, broth, Worcestershire, garlic, rosemary branches and bay leaves. Stir gently to combine.
- Seal lid on Instant Pot and switch to Soup mode for 15 minutes.
- When the timer sounds, do a quick pressure release and remove lid.
- Add in the potatoes, carrots, diced onion and sun-tried tomatoes. Stir gently. Replace lid, seal, and set on Soup setting for 30 minutes.
- Quick pressure release.
- Remove bay leaves and rosemary branches. If you want to thicken it up a bit before serving, switch over to Saute and let it bubble a bit. When you're ready, enjoy with the rest of that wine, if you have any left.
- Serve with a warm crispy baguette or other crusty bread. Reheats like a DREAM.