Instant Pot Beef Stew
Chunks of tender beef, carrots, celery, and peas in a rich, savory gravy, all made in your Instant Pot in under an hour. Serve it over mashed potatoes, rice, or biscuits for a cozy weeknight dinner. Browning the beef and deglazing the pot give it deep flavor and keep the burn error away.
Servings: 8 servings
Calories: 388kcal
Equipment
- 1 Instant Pot or any electric pressure cooker
Ingredients
- 1 tablespoon olive oil
- 1 onion, sliced
- 2 pounds beef stew meat, cut into 1" cubes
- 1 packet McCormick Beef Stew Seasoning (*see notes for substitutions)
- 1 teaspoon thyme
- 1 cup beef broth, low sodium
- ½ pound carrots, sliced 1"
- ½ cup celery, sliced 1"
- ½ cup frozen peas
Instructions
- Set the Instant Pot to saute. Add the olive oil. Once the pot reaches temperature (mine displays HOT), add the stew meat and brown for 2 minutes on each side. *If using frozen beef cubes, skip browning, sauté the onion, and them with the onions in step 2, add 5 minutes to the pressure cooking time."Push the browned beef to one side, add the onions in the on the other side and saute the onions for 3 minutes.
- Stir beef and onion together. Add the beef broth to deglaze the pot, stirring and scraping until the bottom is smooth and clear of the fond. Add carrots and celery, sprinkle McCormick beef stew seasoning and thyme on top and stir. Twist on lid, close sealing valve, press cancel, and set for 25 minutes at high pressure. Add 5 minutes if using frozen stew meat.
- At the end of the pressure cycle, allow pressure to naturally release for 10 minutes. Then quick release any remaining pressure. Wait until all pressure has escaped and the pressure button has dropped before opening pot.
- Press the cancel button, and set to saute mode. Add peas, stirring occasionally for 5 minutes, before serving.
Notes
*If using frozen beef cubes, skip browning, sauté the onion, and add 5 minutes to the pressure cooking time."
Ingredient + substitutions:
- You can use any brand of beef stew seasoning. If you don't have any beef stew seasoning, use 2 cubes of beef bouillon, 2 Tbsp of Better than Bouillon paste, or double the beef broth for the best flavor.
- One of the biggest risks with pressure cooking comes from overfilling the pot. Pay close attention to the marks in the pot to keep from overfilling it. And, when making soups allow the pressure to naturally release for at least 5 minutes before initiating a quick release.
- For those of you who like making soups and stews: keep frozen vegetable mixes in your freezer. They keep for months and it’s great to have them on hand.
- Browning meats and vegetables in the pan leaves a flavorful fond (or residue) on the bottom of the pan.
- Serve over mashed potatoes )like we do), rice, or egg noodles.
- Use frozen corn in place of peas
- Try a different type of stew meat like chuck roast or round steak
- To store, allow it to cool completely. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- To reheat, simply place the desired amount in a pot on the stove over medium heat. Heat until warmed through, stirring occasionally.
- You can also reheat individual portions in the microwave. Just place the bowl in a microwave-safe bowl and heat it for 1-2 minutes, or until warmed through.
- To freeze, simply allow it to cool completely then transfer it to an airtight, freezer-safe container. Freeze for up to 3 months.
- When ready to eat, thaw it overnight in the fridge. Then, reheat it on the stove over medium heat until warmed through.
Nutrition
Serving: 1serving | Calories: 388kcal | Carbohydrates: 6g | Protein: 27g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 216mg | Potassium: 552mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4834IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 3mg
