Servings
Font
Back
0 from 129 votes

Pressure Cooker Beef Stew

You will love having a bowl of this delicious and nourishing pressure cooker beef stew!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
55 mins
Servings: 5
Calories: 315 kcal
Course: Lunch , Dinner
Cuisine: European , American

Ingredients

  • 500 -700 g beef stewing cubes (approximately 1 lb - 1.5 lbs)
  • ½-1 teaspoon salt (to taste)
  • ½ teaspoon black pepper
  • 2 tablespoon cooking oil
  • 1 small yellow onion (chopped)
  • 2-3 cloves garlic (minced)
  • 1 cup beef stock (to deglaze the pot)
  • 4 medium-sized potatoes cut into large chunks
  • 2 carrots peeled, and sliced into chunks
  • ⅓ cup red wine
  • 1 can canned tomatoes (14.5 oz or 411g) - see notes
  • 1 tablespoon tomato paste
  • 1 teaspoon brown sugar - see notes (optional)
  • 2 cups beef broth (or stock)
  • 1-2 teaspoon cornstarch
  • 1-2 teaspoon water
  • Chopped parsley to garnish (optional)

Instructions

    Cup of Yum
  1. Season the beef stewing cubes with salt and pepper.
  2. Heat cooking oil using the saute function of your Instant Pot or Pressure Cooker, then brown the meat on both sides. Set this aside.
  3. Saute onion and garlic until translucent. Deglaze the pot with beef stock, scraping up any bits stuck to the bottom.
  4. Return the beef to the pot then add the potatoes and carrots. Stir to combine.
  5. Add red wine, canned tomatoes, brown sugar, (if using), and tomato paste.
  6. Without stirring, top with beef broth (or stock). Close the pressure cooking lid, place the valve in the sealing position, and pressure cook on high for 35 minutes.
  7. Once the cooking time is over, allow for a 10-minute natural pressure release (NPR).
  8. Mix cornstarch and cold water in a small bowl to make a slurry. Stir this into the stew to thicken. Add the frozen vegetables at this point and stir to combine.
  9. Let cook on the saute function for 5 minutes or until the frozen vegetables are cooked.
  10. Check and adjust the seasoning, ladle into bowls, garnish with chopped parsley, and serve.

Notes

  • Feel free to use any canned tomatoes; if opting for whole canned tomatoes, smooth out any lumps with the back of a wooden spoon after the pressure cooking is complete.
  • Brown sugar helps cut out the acidity from the tomatoes, tomato paste, and red wine.
  • I used my Ninja Foodi multi-cooker to make this recipe, but it can be made using the Instant Pot, or any electric pressure cooker.

Nutrition Information

Calories 315kcal (16%) Carbohydrates 43g (14%) Protein 17g (34%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 25mg (8%) Sodium 688mg (29%) Potassium 1534mg (44%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 4307IU (86%) Vitamin C 45mg (50%) Calcium 77mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 315

% Daily Value*

Calories 315kcal 16%
Carbohydrates 43g 14%
Protein 17g 34%
Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 25mg 8%
Sodium 688mg 29%
Potassium 1534mg 33%
Fiber 6g 24%
Sugar 8g 16%
Vitamin A 4307IU 86%
Vitamin C 45mg 50%
Calcium 77mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.