Making pressure cooker beef stew is so quick and easy. It makes an ultra tender and flavorful stew in minutes instead of hours!
Gone are the days of crockpots and slow cooking stews for hours. Not only do those require you to know what’s for dinner as soon as you wake up, but they also require you to know how your day is going to go.
While there is nothing wrong with planning a slow-cooked meal, they can be slightly inconvenient. What if something comes up and you aren’t home in time to eat, it can be a waste of good food.
Meanwhile, an instant pot lets you be as lazy and forgetful as you want. Cooking an entire delicious meal in minutes and leaving everyone to think that you had it planned all along.
This pressure cooker beef stew takes about 30 minutes from start to finish, but only a few minutes of that is hands-on time. The rest is simply waiting on the pressure cooker to do its thing.
The freshly chopped vegetables and beef broth will taste like they’ve been simmering together all day long in a slow cooker. The cubes of beef cooking in the pressure cooker with the rest of the food saving you at that time and step of browning the meat beforehand.
Which beef is good for pressure cooker beef stew?
For this instant pot beef stew, you can use any cut of beef! So double check those store manager markdowns and sale flyers to find the best-priced beef.
If you want a more specific list of different cuts of beef that you can look for, here are a few that can be used:
- Chuck Shoulder
- Chuck Roast
- Chuck-Eye Roast
- Top Chuck
- Bottom Round Roast
- Bottom Eye Roast
- Rump Roast
- Eye Round Roast
- Top Round
- Round Tip Roast
- English Roast
- Pot Roast
This instant pot beef stew is a quick recipe that will taste so great your family will think you slaved over a hot stove all day. Pair it with delicious french bread and a side salad if you want to get extra fancy.
Have leftovers the next day?
Eating the same exact foods can get boring so it’s a good idea to try stretching those leftovers and preventing food waste.
An easy way to do this is by thickening the soup with a cornstarch slurry and turn the soup into a gravy-like texture. Then you can repurpose the soup in a few different ways.
- One idea is a beef pot pie, just pour the gravy/soup into a pie crust.
- Another idea is to simply heat it up and pour over rice.
- You can also toss it into a casserole pan and top with biscuits or a sheet of puff pastry for a simple dinner with minimal effort.
But, that’s assuming that you have any leftovers at all.
This instant pot beef stew is so delicious you will want seconds, so you may not get to enjoy any leftovers.
Pressure Cooker Beef Stew
- 3 tablespoons butter
- 3 tablespoons flour
- 1 pound beef chunks any cut of beef is fine
- 1 cup carrots chopped
- 1 cup onions chopped
- 2 cloves garlic minced
- 1 1/2 cup potatoes chopped
- 1 cup tomatoes chopped
- 4 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 cup peas frozen
- Put multicooker on medium heat saute mode.
- Melt butter. Add flour and let cook 1-2 minutes.
- Add remaining ingredients except the peas. Stir to combine.
- Put lid on sealing position and cook on manual high pressure for 8 minutes.
- Let pressure naturally release.
- Add frozen peas, replace lid, and let sit for 3 minutes.
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