Instant Pot Beef Stew
User Reviews
5
325 reviews
Excellent
-
Total Time
1 hr 30 mins
-
Servings
4 - 6
-
Calories
475 kcal
-
Course
Main Course
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Cuisine
American
Instant Pot Beef Stew
Report
This Instant Pot Beef Stew uses chuck steak browned and pressure-cooked with vegetables including mushrooms, onions, carrots, celery, Yukon Gold potatoes, and peas. Aromatics like garlic, bay leaves, thyme, and a flavorful broth mixture with sherry wine, Worcestershire sauce, and soy and fish sauces create depth. The method results in tender beef in a rich, savory sauce.
Description
The recipe begins by browning seasoned chuck steak in the Instant Pot to build flavor. Mushrooms are sautéed separately until browned and moisture evaporates, then onions and garlic are cooked with herbs to develop aroma. A broth mixture combining chicken stock with Worcestershire, soy, and fish sauce adds umami complexity during pressure cooking.
Vegetables including quartered Yukon Gold potatoes, chopped carrots, celery, and frozen peas join the pot to cook until tender. Tomato paste enriches the stew with body and a hint of acidity. The result is a hearty stew with beef that is tender and vegetables that hold their shape but are cooked through.
This stew can be adapted with other beef cuts and offers options to adjust cooking times and seasoning. Using well-marbled beef is recommended for best tenderness. The inclusion of fish and soy sauces deepens flavor without making the stew taste fishy, and optional steps like mushroom sautéing add layers of texture and richness.
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Ingredients
- 2 pounds (1001g) chuck steak 1.5 inch thick, or blade steak
- 1 tablespoon (15ml) olive oil
- 12 (150g) white mushrooms , thinly sliced
- 2 (214g) onion thinly sliced, small
- 3 cloves (15g) garlic , crushed and minced
- 2 bay leaf
- ¼ teaspoon (0.35g) thyme dried
- ¼ cup (63ml) sherry wine
- 3 - 4 (365g) Yukon Gold potatoes quartered, small
- 2 (200g) carrot cut in 1 ½ inch (4cm) chunks, medium
- 2 talks (150g) celery , cut in 1 ½ inch (4cm) chunks
- 3 tablespoons (50g) tomato paste
- ½ cup (65g) peas frozen
- salt to taste
- black pepper to taste
Chicken Stock Mixture
- 1½ cup (375ml) chicken stock unsalted
- 1 tablespoon (15ml) Worcestershire sauce
- 1 tablespoon (15ml) soy sauce regular
- 1 tablespoon (15ml) fish sauce can substitute with regular soy sauce
Instructions
- Brown Chuck Roast Steak: Heat up Instant Pot using the "Sauté More" function. Wait until the Instant Pot says HOT. Pat dry the chuck roast, then season one side of the beef with salt and black pepper. Drizzle 1 tbsp (15ml) olive oil in inner pot. Ensure to coat oil over the whole bottom of the pot. Carefully place the seasoned side of chuck steaks in Instant Pot. Season the other side of beef with salt and black pepper. Brown one side for 7 minutes before flipping over, then brown the other side for another 7 minutes. Set aside the browned steaks in a large container.
- Optional - Saute Mushrooms: Add sliced mushrooms in Instant Pot, then sauté until all moisture from the mushrooms has evaporated and the edges are slightly crisped & browned (~6 minutes). Taste and season with salt and ground black pepper if necessary. Remove and set aside.
- Saute Onion and Herbs: Add in sliced onions, then saute for 3 minutes. Add in minced garlic, 2 bay leaves, ¼ tsp (0.35g) dried thyme, then saute for another minute.
- Deglaze Instant Pot: Pour in ¼ cup (63ml) sherry wine, then completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Reduce the sherry wine to let some of the alcohol evaporate.
- Pressure Cook Beef Stew: Turn off the Instant Pot. Cut the browned chuck steak into 1.5 to 2 inches thick cubes. Add 1½ cup (375ml) unsalted chicken stock, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, and 1 tbsp (15ml) fish sauce in Instant Pot. Give it a quick mix. *Optional: If you prefer some bites to your vegetables, pressure cook the vegetables at this point at High Pressure for 4 minutes, then Quick Release. Then set aside half of the vegetables, and add them back in later with the frozen peas in Step 6. Add cubed beef in Instant Pot, and ensure they're partially submerged in the liquid. Don't forget to add in the meat juice! Add in quartered potatoes, carrot chunks, and celery. Layer 3 tbsp (50g) tomato paste on the very top.Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 32 minutes, then Natural Release for 10 minutes. Remove the lid carefully.
- Thicken Beef Stew and Add Vegetables: Bring the gravy to a simmer with the "Saute More" function. Breakdown the mushy potatoes and carrots with a wooden spoon, then stir to thicken the beef stew. *Pro Tip: The beef stew should be thick enough at this point. If necessary, you can thicken the gravy with flour or cornstarch + water mixture. Add in frozen peas, sautéed mushrooms, and the optionally set-aside carrots, celery, and potatoes (See Step 5). Taste and season with salt and ground black pepper if necessary (we added 2 pinches of salt).
- Serve: Serve this delicious & hearty beef stew with mashed potatoes, pasta, or your favorite side dishes. Enjoy~
Equipments used:
Notes
- Use well-marbled chuck steak for the best texture and flavor in pressure cooking.
- Alternative beef cuts require adjusted pressure cooking times; beef brisket cooks around 70 minutes at high pressure.
- Fish sauce and soy sauce enhance umami without imparting fishiness; choose high-quality versions.
- Unsalted chicken stock can substitute for beef stock, and dry white wine or extra stock can replace sherry wine.
- Skipping mushroom sautéing still yields a tasty stew; add mushrooms with vegetables instead.
- Store cooked stew in the refrigerator if it will be left out for over 2 hours for food safety.
Nutrition Information
Show Details
Calories
475kcal
(24%)
Carbohydrates
25g
(8%)
Protein
34g
(68%)
Fat
27g
(42%)
Saturated Fat
11g
(55%)
Cholesterol
103mg
(34%)
Sodium
666mg
(28%)
Potassium
1293mg
(28%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
5918IU
(118%)
Vitamin C
26mg
(29%)
Calcium
73mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 25g | 8% |
| Protein | 34g | 68% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 103mg | 34% |
| Sodium | 666mg | 28% |
| Potassium | 1293mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 5918IU | 118% |
| Vitamin C | 26mg | 29% |
| Calcium | 73mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
325 reviews
Excellent
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