Recipe Beef Stew Instant Pot

Directions gather all ingredients dotdash meredith food studios turn on a multi functional pressure cooker such as instant pot and select the sauté function melt butter in the pot cook beef chuck cubes in batches until browned on all sides about 5 minutes per batch dotdash meredith food studios

Add the olive oil to the instant pot and turn on the saute function when the oil starts to sizzle add the meat and season with the salt pepper and italian seasoning cook the meat until browned on all sides add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan

Add the remaining 1 tablespoon olive oil to the pot brown the second half of the beef seasoning with the remaining salt and pepper about 4 minutes per side remove the browned beef to the bowl with the first half of the beef add the onion to the instant pot and saute for 2 3 minutes until it begins to soften

Let meat sauté for about 2 3 minutes per side until golden brown transfer to a plate and set aside add remaining oil and beef and repeat with the meat removed and the instant pot remaining in sauté mode add in the tomato paste and cook for 1 minute until light golden brown press cancel to stop the sauté mode

Peel the carrots and cut them into 1 2 inch thick diagonal slices remove the second batch of browned beef to the plate with the first batch add the remaining tablespoon of olive oil and the onion to the instant pot cook stirring occasionally until the onion begins to soften and brown about 6 minutes

In a small bowl whisk together flour and 1 2 cup stew broth select high sauté setting bring to a boil stir in flour mixture and cook stirring frequently until slightly thickened about 3 4 minutes if the mixture is too thick add more beef broth as needed until desired consistency is reached

Instructions place the meat in a large bowl and add the garlic salt black pepper italian seasoning garlic powder and onion powder mix by hand until well coated and set aside add the oil to the instant pot hit sauté and adjust so it s on the more or high setting after 3 minutes add the onion celery and mushrooms if using and

Cut the aromatics and beef dice 1 medium yellow onion mince 2 garlic cloves and place both in a medium bowl trim 2 1 2 pounds beef chuck and cut into 1 1 2 inch pieces season and sear the beef in two batches season the beef with 1 1 2 teaspoons kosher salt and 1 2 teaspoon black pepper

Add the beef stock potatoes mushrooms onion celery carrots tomato paste worcestershire and bay leaves toss briefly to combine cook press cancel cover the instant pot and set the lid to sealing then cook on high pressure for 40 minutes followed by a quick release remove and discard the bay leaves

Add red wine balsamic dijon tomatoes beef broth thyme bay leaves salt and pepper mix around scraping the bottom of the pot to get off any stuck bits smash up the tomatoes against the side to break them up a bit add seared beef cook on high pressure for 30 minutes making sure to seal the steam valve

Add the olive oil once the oil starts to sizzle and pop add the beef in a single layer season with salt pepper and italian seasoning sear the beef chunks for 2 3 minutes or until brown on all sides remove the seared beef chunks to a clean plate and repeat with any additional meat if necessary

First add sliced onions in instant pot then sauté for 3 minutes add in minced garlic 2 bay leaves ¼ tsp 0 35g dried thyme then sauté for another minute amy jacky s tip you can release the dried thyme s flavor by scrubbing them against your fingers as you add them to the beef stew

Press the saute button on the instant pot and pour the olive oil into the liner season the stew meat with salt and pepper add it to the pot and brown the meat on all sides pour one cup of the beef broth into the pot and use a heat safe spatula or spoon to deglaze the bottom of the pot add the remaining beef broth and tomato paste to the pot

2 tablespoons tomato paste salt and pepper to taste cook mode prevent your screen from going dark chop vegetables into 1 1 1 2 inch pieces set aside in a large bowl combine stew meat and flour and stir to coat set instant pot to saute setting and add butter when butter is melted and sizzling add meat

2 pounds boneless chuck roast trimmed and cut into 1 1 2 inch pieces 1 teaspoon black pepper 1 1 2 teaspoons kosher salt divided 2 tablespoons olive oil

Add 1 tbsp olive oil to the instant pot once hot add half of the beef let the beef brown for 3 4 minutes and turn brown on all sides remove to a plate once beef is all brown add the remaining olive oil and repeat with the rest of the beef stir in the paste and seasonings add the beef broth on top

Add the oil and onions and cook for 2 3 minutes stirring often until the onions start to turn translucent add the tomato paste stirring it into the onions and cook for 1 2 minutes add the beef broth soy sauce tapioca bay leaves and black pepper whisk or stir to combine add the stew meat and give a quick stir

Add remaining ingredients frozen pearl onions carrots potatoes mushrooms to pot and stir pressure cook cover and seal lid select meat stew function and set cooking time to 35 minutes once finished let stand for 10 minutes to naturally release pressure then use steam release handle to vent pressure serve uncover and stir

Add onions and a bit more oil if needed to the instant pot and cook 2 3 minutes or just until slightly softened add beef broth wine tomato paste rosemary thyme and vegetables except peas ensure ingredients do not go above fill line secure lid and select meat stew cook on high pressure 35 minutes

Add the meat and all the flour to the instant pot in a single layer and cook undisturbed until golden brown on the bottom about 3 minutes stir once and allow to brown for another 2 to 3

Instructions place the stew meat in a bowl and season lightly with salt and pepper add the flour and stir to coat place the butter in the instant pot and turn on the sauté function heat the butter until it is melted and sizzling then add the stew meat brown the meat on all sides

Instructions turn instant pot on to sauté mode on high pour in olive oil once pot is super hot add in half the stew meat season well with salt and pepper brown meat on all sides remove once browned and continue with the other half of the meat once all the meat is browned put all the meat back into the pot and stir in diced celery

Deglaze with 2 cups water step 3 place all meat into pot along with bay leaves potatoes and carrots stir to combine step 4 seal instant pot and set to manual high pressure for 25 minutes

Secure the lid of the instant pot select pressure cook and high pressure then set the timer to 30 minutes while the beef cooks peel the carrots and dice them into bite sized chunks wash and halve the baby potatoes

Butter salted or unsalted butter is used when browning the beef butter lends another layer of rich flavor when browning meat olive oil may be used instead beef many different cuts of beef can

In this recipe ground beef pasta and tomato passata all get cooked together in the pot along with diced shallot basil chopped tomatoes and chicken stock

How to cook a frozen pot roast in an instant pot brown the frozen chuck roast heat the tablespoon of oil in a wide instant pot 8 quart or 7 quart wide set to sauté mode high until the oil starts to shimmer about 5 minutes use medium high heat in any other wide pressure cooker carefully add the frozen chuck roast to the pot

Pressure cooker coq au vin don t be intimidated by the elegant name the classic french dish is now made easier in one appliance this instant pot coq au vin has all the classic flavors of a rich red wine mushroom sauce but is so simple to make

Add the onion and ½ teaspoon salt cook stirring often until the onion is translucent about 5 minutes add the garlic ras el hanout ginger and ½ teaspoon pepper stir until fragrant about 30 seconds add the beef and ⅓ cup