Instant Pot Recipe | Quick BEEF STEW Recipe | Pressure Cooker Beef Stew

Beef stew is a classic, hearty meal that is perfect for the colder months of the year. Traditionally cooked on the stove or in a slow cooker, this Instant Pot recipe will give you a delicious beef stew in under an hour, making it perfect for busy weeknights.

Ingredients:
– 2 lbs beef stew meat, cut into bite-sized pieces
– 1 onion, diced
– 3 carrots, peeled and chopped into bite-sized pieces
– 2 celery stalks, chopped into bite-sized pieces
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 cup red wine
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 tsp paprika
– 1 tbsp olive oil
– Salt and pepper, to taste
– 3 tbsp cornstarch
– 3 tbsp cold water
– Fresh parsley, chopped (optional)

Instructions:

1. Set your Instant Pot to sauté mode and add the olive oil. Once hot, add the beef stew meat and brown on all sides. Remove and set aside.

2. Add the onions and sauté until translucent, then add the garlic and cook for another minute.

3. Add in the beef broth, red wine, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, paprika, and salt and pepper to taste. Stir well.

4. Add in the browned beef stew meat, carrots, and celery. Stir well to ensure everything is coated in the liquid.

5. Secure the lid on the Instant Pot and set it to pressure cook for 35 minutes on high.

6. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick pressure release.

7. In a small bowl, mix together the cornstarch and cold water until smooth. Stir this mixture into the stew until it thickens.

8. Serve hot with chopped fresh parsley, if desired.

Summary:

– Beef stew is a classic, hearty meal perfect for colder months.
– Instant Pot recipe makes it quick and easy to cook.
– Brown beef stew meat, sauté onions and garlic.
– Add in beef broth, red wine, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, paprika, salt, pepper, and vegetables.
– Pressure cook 35 minutes on high, then allow 10 minute natural release before quick releasing pressure.
– Mix cornstarch and cold water, stir in to thicken stew.
– Serve hot with chopped fresh parsley.