Instant Pot Best Beef Stew Recipe

Beef stew is a hearty and satisfying meal that’s perfect for cooler weather. It’s a classic dish that’s been done countless ways but with Instant Pot technology, it can be done in as little as an hour. This recipe is a take on the classic beef stew, using slow-cooked beef and the convenience of the Instant Pot.

Ingredients:

– 2 lbs. beef chuck or stew meat, cut into 2-inch pieces
– 2 tbsp. olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 cup red wine
– 1 tbsp. tomato paste
– 2 bay leaves
– 4 carrots, peeled and cut into 1-inch pieces
– 2 celery stalks, cut into 1-inch pieces
– 1 lb. potatoes, peeled and cut into 1-inch pieces
– Salt and pepper, to taste
– 2 tbsp. cornstarch
– 2 tbsp. water
– Chopped fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil in the pot.

2. Add the beef and cook until browned, being careful not to overcrowd the pot. You may need to work in batches.

3. Once all the beef is browned, remove it from the pot and set it aside.

4. Add onion and garlic to the pot and cook until softened.

5. Add beef broth, red wine, tomato paste, and bay leaves to the pot and stir to combine.

6. Return the beef to the pot, along with any juices that have accumulated.

7. Add the carrots, celery, and potatoes to the pot and season with salt and pepper.

8. Close and seal the Instant Pot and set to “Manual” mode for 30 minutes.

9. Once the 30 minutes are up, release the pressure manually by turning the valve to “Venting.”

10. Mix the cornstarch and water in a small bowl, then stir it into the stew to thicken.

11. Ladle the stew into bowls and garnish with chopped parsley.

Bullet points:

– Instant Pot beef stew can be done in as little as an hour.
– This recipe uses slow-cooked beef and the convenience of the Instant Pot.
– Key ingredients include beef, onion, garlic, beef broth, red wine, tomato paste, bay leaves, carrots, celery, potatoes, salt, pepper, cornstarch, and water.
– Set the Instant Pot to “Sauté” mode to heat olive oil.
– Brown the beef, being careful not to overcrowd the pot.
– Soften onion and garlic.
– Combine beef broth, red wine, tomato paste, and bay leaves to the pot and stir.
– Add the beef and any accumulated juices, carrots, celery, and potatoes to the pot and season with salt and pepper.
– Close and seal the Instant Pot and set to “Manual” mode for 30 minutes.
– Release the pressure manually by turning the valve to “Venting.”
– Thicken with cornstarch and garnish with chopped parsley.