Our Favorite Instant Pot Beef Stew

Instant Pot Beef Stew

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. 

Instant Pot Beef Stew

Instant Pot Beef Stew
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Ingredients
  1. 2 to 2 ½ pounds chuck beef stew meat, cut into cubes (I get the stew meat from Costco)
  2. 1 bottle of your favorite bold red wine (Cabernet or a Red blend is great). 16 oz for the stew, drink the rest.
  3. 3 bay leaves
  4. 1/3 cup all-purpose flour
  5. Kosher salt
  6. Fresh ground black pepper
  7. Olive Oil
  8. 1 large onion
  9. 1 pound carrots, peeled and cut into 1 ½ in chunks
  10. 1 pound small yellow or white potatoes, halved or quartered
  11. 3 Tablespoons minced garlic
  12. 1 cup beef broth (I use the unsalted)
  13. 2 branches fresh rosemary (kept intact)
  14. ½ cup chopped sun-dried tomatoes
  15. 2 Tablespoons Worcestershire sauce
Instructions
  1. 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.
  2. Brown the second batch of beef. While it browns, add in the flour. Stir gentle to combine, scraping along the bottom.
  3. Add the first batch of beef back into the pot. Pour in wine, broth, Worcestershire, garlic, rosemary branches and bay leaves. Stir gently to combine.
  4. Seal lid on Instant Pot and switch to Soup mode for 15 minutes.
  5. When the timer sounds, do a quick pressure release and remove lid.
  6. Add in the potatoes, carrots and sun-tried tomatoes. Stir gently. Replace lid, seal, and set on Soup setting for 30 minutes.
  7. Quick pressure release.
  8. Remove bay leaves and rosemary branches. Enjoy with the rest of that wine, if you have any left.
Notes
  1. Don’t panic if you get some liquid shooting out with the steam when you quick release. The flour acts as a thickener and will grab on to the steam, often times shooting out the steam valve. Wrap a dish towel around the top to keep the mess at bay.
MKE Moms Blog http://www.citymomsblog.com/

Now get out there and take that Instant Pot for a drive!

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4 Responses to Our Favorite Instant Pot Beef Stew

  1. Lindsay
    Lindsay December 7, 2016 at 10:45 pm #

    Adding it to my wish list!

  2. Bob Miller January 13, 2017 at 1:11 pm #

    Hi! Looking forward to preparing the instant pot beef stew. In the ingredients you call for an onion. In the prep the onion is never mentioned. Could you explain a bit more about the onion? Chopped? Diced? Sautéed with the meat? Thanks!

    • Sarah
      Sarah January 13, 2017 at 2:31 pm #

      Great catch! We’ll fix that in the recipe. If you peek at the photo, we chose to dice the onions because we have some people in our family who need their onions diced small or they freak out. Depending on your audience, you could cut them up bigger. Either way, we sauteed them a smidge after browning the beef and before dumping in the goodies in the next step. Hope that helps!

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