Instant Pot Beef Stew Recipe

Name: Instant Pot Beef Stew Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 3 - 3 ½ pounds boneless beef chuck roast; salt and pepper; 3 tablespoons olive oil; 3 garlic cloves; 1 yellow onion; 2 vegetable bouillon cubes; 1 tablespoon anchovy paste*; 3 tablespoons molasses; 2 tablespoons balsamic vinegar; 3 sweet potatoes; 1 russet potato; 1 small red beet; beet greens; 1 teaspoon dried oregano; 1 teaspoon dried rosemary; ½ cup water; Chopped cilantro for garnish

User Reviews

5.0

21 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings
6 servings
Calories
628 kcal
Course
Main Course
Cuisine
American

Instant Pot Beef Stew Recipe

Jessica Duke

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This delicious pressure cooker beef stew comes together in about 1 hour with deep flavors, healthy ingredients, and incredibly tender meat—leftovers taste even better.

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Ingredients

Servings

3 - 3 ½ pounds boneless beef chuck roast 1.36 to 1.59 kilo
salt and pepper
3 tablespoons olive oil divided
3 garlic cloves minced
1 yellow onion about 250 grams, coarsely chopped
2 vegetable bouillon cubes
1 tablespoon anchovy paste*
3 tablespoons molasses
2 tablespoons balsamic vinegar
3 sweet potatoes 725 grams, coarsely chopped
1 russet potato 225 grams, coarsely chopped
1 small red beet 180 grams, coarsely chopped
beet greens optional
1 teaspoon dried oregano
1 teaspoon dried rosemary
½ cup water
Chopped cilantro for garnish optional

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Instructions

If you can, take the meat out of the fridge 30 minutes before prep time and let it come to room temperature.
Then, dab the meat with a paper towel. Trim off any thick pockets of fat or silverskin.
Cut the meat into about 1 to 1 ½-inch cubes. Season with a few pinches of salt and pepper; set aside.
Turn on the instant pot or electric pressure cooker, press Sauté and adjust the button to the highest setting.
Cover the bottom of the pan with 2 tablespoons of olive oil.
When shimmering, add half of the reserved meat and sear undisturbed for about 5 minutes until browned at the bottom. Meanwhile, cut the vegetables while keeping an eye on the meat.
Remove the meat using a kitchen tongue and transfer it to a plate.
Add the second half of the beef cubes. Sear undisturbed for about 4 - 5 minutes, or until browned at the bottom. Continue to finish up cutting the vegetables.
Then transfer the browned meat to the same plate containing the first batch of browned beef.
Heat 1 tablespoon of olive oil. Add the garlic and onions—Cook and stir for 2 minutes until fragrant. Scrape any seared bits from the bottom of the pan while doing this.
Stir in the bouillon cubes, anchovy paste, molasses, and balsamic vinegar. Cook and stir for about two minutes to dissolve the bouillon cubes and let the flavors come together.
Add the potatoes and beet. Stir to combine. If you plan to add the beet greens, then stir them in at this point.
Add the seared beef and any collected juices from the seared meat.
Season with oregano, rosemary, and 2 teaspoons of salt and black pepper (about 15 turns with the pepper mill). Stir to combine.
Add ½ cup of water.
Secure the lid and ensure the valve is set to lock/seal. Make sure the Keep Warm button is off.
Next, choose the Meat/Stew setting. It's a pre-programmed setting equivalent to cooking at High Pressure for 35 minutes (it will take about 7 to 10 minutes for the instant pot to come to pressure).
When done, quickly release any pressure. If you want to keep the food warm, you can turn on the Keep Warm setting at this point.
Carefully open the pressure cooker when ready to serve.
Season to taste with more salt and pepper, if preferred.
Garnish with chopped cilantro.

Equipments used:

Notes

*Note on anchovy paste: Don't have any anchovy paste; replace it with anchovy fillets. Each fillet is equal to about ½ teaspoon of the paste. So you'll need 6 fillets. Use the rest to make my umami-flavored Italian egg muffins.
Helpful Tips
While the beef is searing, save time by peeling and cutting the vegetables while keeping an eye on the meat.
We are only searing one side of the beef, and I've noticed that it does not compromise the stew's flavors. It should only take about 4 to 5 minutes to sear one side, but depending on how hot your pot gets, feel free to sear it a bit longer until you get a beautifully browned crust on the bottom of the beef.
Cut the root vegetables into larger chunks about 1 ½-inch in size. Otherwise, they will cook down too much and almost disappear.
Initially, the stew will have some liquid (from the meat and vegetables). But as the stew settles, it becomes thicker in texture.

Nutrition Information

Show Details

Serving 1 Calories 628kcal (31%) Carbohydrates 35g (12%) Protein 47g (94%) Fat 34g (52%) Saturated Fat 12g (60%) Polyunsaturated Fat 3g Monounsaturated Fat 18g Trans Fat 2g Cholesterol 159mg (53%) Sodium 566mg (24%) Potassium 1421mg (41%) Fiber 4g (16%) Sugar 16g (32%) Vitamin A 9336IU (187%) Vitamin C 8mg (9%) Calcium 113mg (11%) Iron 7mg (39%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 628 kcal

% Daily Value*

Serving	1
Calories	628kcal	31%
Carbohydrates	35g	12%
Protein	47g	94%
Fat	34g	52%
Saturated Fat	12g	60%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	18g	90%
Trans Fat	2g	100%
Cholesterol	159mg	53%
Sodium	566mg	24%
Potassium	1421mg	30%
Fiber	4g	16%
Sugar	16g	32%
Vitamin A	9336IU	187%
Vitamin C	8mg	9%
Calcium	113mg	11%
Iron	7mg	39%