Instant Pot Beef Stew in 35 Minutes
Today my sister called me and told me she was going to make our traditional Beef Stew recipe where we cook it in the oven for 5 hours on 275 degrees. I decided to make Beef Stew too but I would make mine in my Instant Pot in 35 minutes. Say what?!?!? Yes, 35 minutes. I found this recipe on the Budget Bytes website so it's a little different than how we normally make it but I was up to the challenge. 5 hours or 35 minutes . . .I was going for the 35 minutes. Here are the ingredients and the instructions.
INGREDIENTS
- 1 lb beef stew meat (cubed)
- Salt and pepper
- 2 Tbsp flour
- 2 Tbsp butter
- 2 cups beef broth
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- 1/2 Tbsp brown sugar
- 2 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 14 oz bag frozen pearl onions
- 8 oz mushrooms
- 1 lb carrots
- 3 to 4 potatoes
INSTRUCTIONS
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Place the stew meat in a bowl and season lightly with salt and pepper. Add the flour and stir to coat.
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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. Don't stir too often as this will prevent the meat from achieving a nice brown, crispy exterior. The flour may coat the bottom of the pot and that is okay, just don't let it burn.
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Pour the beef broth into the pot and stir to dissolve the browned bits from the bottom of the pot. Once dissolved, add the Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme.
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Wash and quarter the mushrooms. Peel and slice the carrots into one-inch sections. Wash the potatoes well, peel if desired, then chop into one-inch cubes. Add the pearl onions (no need to thaw), mushrooms, carrots, and potatoes to the Instant Pot. Give all the ingredients in the pot a good stir.
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Close the lid on the Instant Pot and close the steam valve. Press the "meat/stew" button, or set the cooker to 35 minutes of high pressure. After 35 minutes of high pressure, allow the cooker to naturally cool and release pressure.
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Once the pressure has released, open the steam valve then carefully open the lid. Give the stew a good stir, taste, and adjust the salt if needed. Serve hot with crusty bread.
Here is the finished product. It looked great but did it taste great?
YES IT DID! It was awesome and my husband had seconds. A couple sidetones. I used unsalted beef broth so we needed to add a little Himalayan Salt when it was finished. I might try it with Salted the next time. Do you have an Instant Pot? How do you like it? If you don't have one I have linked a few different models under this picture. :-)
If you have a tried and true Instant Pot recipe please share it with me in the comments.
- 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. Don't stir too often as this will prevent the meat from achieving a nice brown, crispy exterior. The flour may coat the bottom of the pot and that is okay, just don't let it burn.
- Pour the beef broth into the pot and stir to dissolve the browned bits from the bottom of the pot. Once dissolved, add the Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme.
- Wash and quarter the mushrooms. Peel and slice the carrots into one-inch sections. Wash the potatoes well, peel if desired, then chop into one-inch cubes. Add the pearl onions (no need to thaw), mushrooms, carrots, and potatoes to the Instant Pot. Give all the ingredients in the pot a good stir.
- Close the lid on the Instant Pot and close the steam valve. Press the "meat/stew" button, or set the cooker to 35 minutes of high pressure. After 35 minutes of high pressure, allow the cooker to naturally cool and release pressure.
- Once the pressure has released, open the steam valve then carefully open the lid. Give the stew a good stir, taste, and adjust the salt if needed. Serve hot with crusty bread.Here is the finished product. It looked great but did it taste great?
YES IT DID! It was awesome and my husband had seconds. A couple sidetones. I used unsalted beef broth so we needed to add a little Himalayan Salt when it was finished. I might try it with Salted the next time. Do you have an Instant Pot? How do you like it? If you don't have one I have linked a few different models under this picture. :-)
If you have a tried and true Instant Pot recipe please share it with me in the comments.
