Description
A hearty and comforting Pressure Cooker Beef Stew made with tender chunks of chuck roast, vegetables, and a rich tomato-based broth, cooked quickly in an Instant Pot for a delicious meal ready in under an hour.
Ingredients
Scale
Beef and Seasoning
- 2 pounds chuck roast, trimmed and cut into 2-inch cubes
- Salt and freshly ground black pepper, for seasoning
- 1 tablespoon vegetable oil
- 1 tablespoon butter
Vegetables and Broth
- 1 cup diced frozen onion
- 2 cans (14.5 ounces each) reduced-sodium beef broth
- 1 can (14.5 ounces) crushed tomatoes
- 2 tablespoons dried parsley
- 2 bay leaves
- 10 small new potatoes, washed and quartered
- 3 large carrots, cut into ½-inch pieces
- 2 ribs celery, cut into ½-inch pieces
Thickening and Additional Vegetables
- ¼ cup all-purpose flour
- ¼ cup cold water
- 1 cup frozen corn
- ½ cup frozen peas
Instructions
- Season the Beef: Generously season the chuck roast cubes with salt and freshly ground black pepper to enhance the meat’s flavor throughout the cooking process.
- Brown the Meat: Select the Sauté function on your pressure cooker and add the vegetable oil and butter. Once the butter has melted, brown the beef in batches for about 5 minutes each, ensuring not to overcrowd the pot. This browning step adds depth to the stew’s flavor. Transfer browned meat to a plate.
- Sauté the Onions and Deglaze: Add the diced frozen onions to the cooking pot and sauté for about 3 minutes until softened, stirring frequently. Pour in the beef broth to deglaze the pot, scraping up all the browned bits from the bottom to incorporate rich flavors into the stew.
- Add Tomatoes and Seasonings: Stir in crushed tomatoes, dried parsley, bay leaves, and return the browned beef along with any juices to the pot. Secure the lid, select High Pressure, and cook for 10 minutes.
- Pressure Release: Once the 10-minute cook time ends, allow the pressure to release naturally for 5 minutes, then perform a quick release. Carefully remove the lid when safe to do so.
- Add Vegetables and Cook Again: Add the quartered new potatoes, chopped carrots, and celery to the pot. Replace the lid and cook on High Pressure for an additional 2 minutes.
- Final Pressure Release and Bay Leaf Removal: When cooking finishes, turn off the pressure cooker and let the pressure release naturally for 5 minutes before performing a quick release. Remove the lid carefully and discard the bay leaves.
- Thicken the Stew: In a small bowl, whisk together the flour and cold water until smooth. Gradually stir in 1 cup of hot broth from the pot into the flour mixture, then add this slurry back to the stew. Select Sauté to bring the sauce to a boil, stirring constantly until it thickens.
- Add Frozen Vegetables and Season: Stir in the frozen corn and peas. Adjust seasoning with additional salt and freshly ground black pepper to taste. Serve hot and enjoy a comforting beef stew.
Notes
- This recipe is a perfect comfort food meal that comes together quickly using a pressure cooker.
- You can substitute frozen vegetables with fresh ones if preferred, adjusting cook times as needed.
- Be sure to brown the meat properly to develop a rich, deep flavor in the stew.
- If you don’t have crushed tomatoes, you can use diced tomatoes for a slightly different texture.
- Leftovers store well and flavors improve after a day, making this great for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 702 kcal
- Sugar: 8 g
- Sodium: 604 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 68 g
- Fiber: 8 g
- Protein: 47 g
- Cholesterol: 131 mg
