Whip up a big batch of warm, comforting Pressure-cooker Beef Stew tonight. It's quick and simple, thanks to the pressure cooker!
Dark, cold, drizzly late winter days cry out for big bowls of vegetable beef stew.
Beef stew is such a classic comfort food, isn't it? Simply like rigatoni with Italian sausage, Pressure-cooker chicken thighs, or macaroni and cheese. We could actually eat big bowls of comfort food dishes all year long (and We do!).
[feast_advanced_jump_to]🌟 What makes this recipe work
Thanks to the pressure cooker, beef stew doesn't need to take all afternoon to cook!
- You can make Pressure-cooker Beef Stew in under an hour. That's a small fraction of the time it would take on the stove!
- It's hearty, rich, and satisfying. The ultimate comfort food!
- The recipe calls for everyday simply ingredients. Nothing fussy or hard-to-find.
- The Pressure-cooker cooks the beef beautifully so it's tender and moist.
🥩 Ingredient notes
This is a classic beef stew recipe, full of hearty vegetables and beef chuck. To make this Pressure-cooker Beef Stew recipe, you'll need:
- boneless beef chuck
- salt & pepper
- olive oil
- carrots
- russet potatoes
- yellow onion
- garlic
- fresh or dried thyme leaves
- beef broth
- tomato paste
- Worcestershire sauce
- cornstarch
- frozen peas
Most of these items you will likely already have in your pantry, refrigerator, and freezer.
✅ Step-by-step instructions
Be sure to print out the FULL RECIPE in the recipe card at the bottom of this post!
Start by browning the beef in your pressure cooker on SAUTE mode. Remove the beef, then add the onions and garlic; sauté until soft. Next, you'll add the tomato paste and thyme, and cook for about a minute. Then add the broth and Worcestershire sauce, and stir to combine.
IMPORTANT STEP! This is when you deglaze the pot and scrape up any brown bits at the bottom of the pan with a wooden spoon. See FAQ notes below for more explanation.
Add carrots, potatoes, and beef to the pot. Sprinkle corn starch over the ingredients and gently stir, mixing in the cornstarch until it has dissolved.
Seal the lid on your Pressure-cooker and PRESSURE COOK (or Manual on some Pressure-cooker models) on High for 20 minutes. After coming up to pressure (this takes approximately 8-10 minutes), the display will start counting down. Once it reaches zero, allow for NATURAL RELEASE for 10 minutes and then carefully use tongs or an oven mitt to turn the knob to do QUICK RELEASE for the remaining time.
Once the valve pin is down completely, carefully unlock and open the lid. Stir in the peas and gently combine until the peas have thawed.
Stir and serve immediately. You can garnish with thyme sprigs or chopped parsley. Enjoy this tasty beef stew!
👩🏻🍳 Cooking tips and recipe FAQs
Yes. Doing this will help you avoid the dreaded BURN notice that can happen when cooking meat in an Pressure-cooker. If you don't scrape up the little bits that stick to the bottom of the inside of the pot, the bits can overheat during pressure cooking, causing the Pressure-cooker to give you the BURN notice.
What's the best way to store leftovers?Allow beef stew to cool completely first, then store in an airtight container in the refrigerator for up to 4 or 5 days.
Can We freeze beef stew?Yes! Allow the stew to cool completely, then store in a freezer-safe airtight container or in freezer bags for up to two months. You can reheat the frozen stew in the Pressure-cooker on SAUTE mode, in a pot on the stove over medium heat, or in the microwave.
🍽 Serving ideas
One of the things We love about this instant pot beef stew is that it can be a full meal in and of itself.
However, for larger family meals or if you're feeding hearty appetites, consider serving these sides:
- a large green salad, to balance the heaviness of the dish
- buttermilk biscuits, homemade French bread, or savory cornbread to help soak up that yummy stew
- Pressure-cooker garlic mashed potatoes
🍷 Wine pairing for beef stew
Hearty, rich, pressure cooker beef stew calls for a full-bodied red wine with medium to high acidity. Cabernet Sauvignon is a classic pairing for this dish. The fat and umami in the meat of beef stew balances out the high tannins of Cabernet Sauvignon.
For a bit of a splurge, try 2015 St Supery Rutherford Cabernet Sauvignon from California ($89). Or try one of the favorite Pacific Northwest Cabernets, the 2014 Pepper Bridge Cabernet Sauvignon ($60) or the 2017 Browne Family Vineyards Cabernet Sauvignon ($29).
More Pressure-cooker dinner recipes
Looking for more EASY dinner recipes to make in your Pressure-cooker, Pressure-cooker, or other electric pressure cooker? Be sure to check out our full collection of Pressure-cooker recipes! If you like this Pressure-cooker Beef Stew, you might also like one of these pressure cooker recipes:
- Pressure-cooker Chicken Thighs
- Pressure Cooker Vegan African Peanut Stew Recipe (Pressure-cooker,Pressure-cooker, Slow Cooker)
- Healthy 30-Minute Pressure-cooker Moroccan Chicken
- Pressure-cooker Irish Lamb Stew
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Pressure-cooker Beef Stew
By Marlynn Schotland Prep Time: 15 mins Cook Time: 40 mins Total Time: 55 mins Servings: 6 people This beef stew is so tender and flavorful. It tastes like it's spent all day simmering on the stove, but you can make it in less than an hour in your pressure cooker!Ingredients
- 1 to 1 1/2 lbs boneless beef chuck, cut into 2" pieces
- salt & pepper
- 2 tbsp olive oil
- 2 large carrots, peeled and chopped into 2" pieces
- 2 medium russet potatoes, peeled and chopped into 2" pieces
- 1/2 cup diced yellow onion
- 2 garlic cloves, minced
- 1 to 2 tsp thyme leaves
- 1 1/2 cups beef broth
- 1 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp cornstarch
- 3/4 cup frozen peas
- optional: additional thyme sprigs and/or chopped parsley for garnish
Instructions
- Season all sides of the beef with salt and pepper.
- Press SAUTE button on the Pressure-cooker. Add olive oil and allow it to heat up for about a minute. Add the seasoned beef and stir occasionally, browning the beef on all sides.
- Using tongs, remove transfer beef from the instant pot to a plate. Set aside.
- Add the onion and garlic to the Pressure-cooker and saute until they're simply about softened, stirring constantly, which takes approximately 2-3 minutes.
- Add the tomato paste and thyme and cook for about 1 minute, stirring constantly, until the tomato paste darkens slightly in color. Add beef broth and Worcestershire sauce and stir to combine, scraping up any browned bits.
- Add carrots, potatoes, and beef to the pot. Sprinkle cornstarch over the ingredients and gently stir, mixing in the cornstarch until it has dissolved.
- Seal the lid and cook on HIGH pressure for 20 minutes. After coming up to pressure (this takes approximately 8-10 minutes), the display will start counting down. Once it reaches zero, allow for NATURAL RELEASE for 10 minutes and then carefully use tongs or an oven mitt to turn the knob to do QUICK RELEASE for the remaining time.
- Once the valve pin is down completely, carefully unlock and open the lid. Stir in the peas and gently combine until the peas have thawed. Stir and serve immediately, garnishing with thyme sprigs or chopped parsley.
Notes
Which Pressure-cooker size works for this recipe? We make this in the 8-quart Pressure-cooker Duo, but you could also make this in a 6-quart pressure cooker. Do not attempt to make this in a 3-quart pressure cooker.Nutrition
Calories: 347 kcal, Carbohydrates: 22 g, Protein: 25 g, Fat: 18 g, Saturated Fat: 6 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 10 g, Trans Fat: 1 g, Cholesterol: 78 mg, Sodium: 429 mg, Potassium: 912 mg, Fiber: 3 g, Sugar: 4 g, Vitamin A: 3612 IU, Vitamin C: 16 mg, Calcium: 57 mg, Iron: 4 mgNutrition information is automatically calculated, so should only be used as an approximation.