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Beef Stew Pressure Cooker Recipe

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3.9 from 84 reviews

This hearty Beef Stew Pressure Cooker Recipe offers tender chunks of beef, vegetables, and a rich, flavorful gravy cooked quickly using an Instant Pot. Perfect for a comforting meal, the balsamic vinegar adds a subtle tang while fresh rosemary infuses an aromatic depth to the classic stew.

Ingredients

Beef and Seasonings

  • 1 – 1 1/2 pound beef stew meat
  • 2 teaspoons sea salt, divided
  • 1/2 teaspoon black pepper
  • 2 Tablespoons avocado oil

Vegetables and Flavors

  • 1 medium onion, peeled and diced small
  • 2 stalks celery, diced small
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 1 1/2 lbs potatoes (reds or Yukons), cut into 1-inch chunks
  • 1 Tablespoon tomato paste
  • 1 Tablespoon minced or Microplaned garlic
  • 1 Tablespoon minced fresh rosemary (or 1 teaspoon dried)
  • 1/4 cup balsamic vinegar

Liquids and Thickener

  • 2 cups beef broth, divided
  • 2 Tablespoons cornstarch

Instructions

  1. Prepare the beef: Trim and cut the stew meat into roughly one-inch chunks if needed. Sprinkle with 1 teaspoon sea salt and black pepper, tossing to coat evenly.
  2. Heat oil and brown meat: Set your Instant Pot or electric pressure cooker to sauté. Add the avocado oil, then brown half the meat undisturbed for 2-3 minutes, flip and cook another 1-2 minutes. Remove and repeat with remaining meat. Browning adds flavor but is optional.
  3. Sauté aromatics: Add diced onion and celery to the pot with remaining oil and cook until onion softens. Stir in tomato paste, garlic, and rosemary, cooking for another 1-2 minutes to build flavor.
  4. Deglaze and add ingredients: Pour in balsamic vinegar to deglaze the pot. Add potatoes, carrots, browned beef, remaining 1 teaspoon salt, and 1 1/2 cups beef broth. Stir to combine well.
  5. Pressure cook: Secure the lid and seal the valve on the pressure cooker. Set to high pressure for 15 minutes.
  6. Natural release: When cooking ends, allow the pressure to release naturally for 10 minutes before performing a manual release of remaining pressure.
  7. Thicken gravy: Whisk cornstarch into the remaining 1/2 cup beef broth until smooth. Slowly stir this mixture into the hot stew while it is steaming but not boiling. The stew will thicken to a smooth gravy.
  8. Serve: Serve the beef stew immediately, ideally with crusty bread or enjoy it as is for a satisfying meal.

Notes

  • Browning the beef first enhances the flavor but can be skipped to save time.
  • The cornstarch slurry is added off pressure to avoid curdling and to ensure a smooth, thickened sauce.
  • Feel free to substitute fresh rosemary with dried if that’s what you have on hand.
  • For a gluten-free option, verify the beef broth and tomato paste ingredients.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently.

Find it online: https://justsosavory.com/beef-stew-pressure-cooker-recipe/