1000+ Official Recipes

for Instant Pot and Instant family appliances

Explore our official recipes for Instant Pot and Instant family of appliances to find your next favorite meal.
Beef Stew
By :Dr. Karen Lee
Print Recipe
Votes: 67
Rating: 4.19
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Beef Stock, Chuck Roast, Vegetables
Prep Time 15 minutes
Cook Time 45 minutes
Servings
4-6 servings
Ingredients
  • 2 pounds chuck roast or bottom round, cut into 1 inch chunks
  • 1/2 teaspoon Himalayan Pink Sea Salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons gluten free flour or regular if your diet permits
  • 4 tablespoons avocado oil divided
  • 1/2 onion coarsely chopped
  • 2 cloves garlic coarsely chopped
  • 2 tablespoons tomato paste
  • 3/4 cup red wine Cabernet Sauvignon is the best but you can use what you have
  • 3 cups beef broth
  • 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 small handful parsley chopped, reserve 1 Tablespoon to garnish
To Add Later
  • 3 carrots peeled and cut into chunks
  • 3 celery stalks cut into chunks
  • 2 pounds potatoes cut into 1 inch chunks
  • 1 cup white mushrooms quartered
  • 1 tablespoon gluten free flour
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Beef Stock, Chuck Roast, Vegetables
Prep Time 15 minutes
Cook Time 45 minutes
Servings
4-6 servings
Ingredients
  • 2 pounds chuck roast or bottom round, cut into 1 inch chunks
  • 1/2 teaspoon Himalayan Pink Sea Salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons gluten free flour or regular if your diet permits
  • 4 tablespoons avocado oil divided
  • 1/2 onion coarsely chopped
  • 2 cloves garlic coarsely chopped
  • 2 tablespoons tomato paste
  • 3/4 cup red wine Cabernet Sauvignon is the best but you can use what you have
  • 3 cups beef broth
  • 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 small handful parsley chopped, reserve 1 Tablespoon to garnish
To Add Later
  • 3 carrots peeled and cut into chunks
  • 3 celery stalks cut into chunks
  • 2 pounds potatoes cut into 1 inch chunks
  • 1 cup white mushrooms quartered
  • 1 tablespoon gluten free flour
Votes: 67
Rating: 4.19
Rate this recipe!
Instructions
  1. Coat the meat with salt, pepper, and flour. Toss gently and set aside.
  2. Set Instant Pot on Sauté. When the screen displays "Hot," add avocado oil.
  3. Brown the meat in small portions, not crowding the surface of the pot. When all sides are browned, take them out, and add a new batch. Repeat this until all the meat is browned. This should take about 15 minutes. When all the meat is browned, set aside.
  4. Add more avocado oil and sauté onions. When onions are translucent, add garlic.
  5. Add tomato paste, wine, broth and herbs and simmer for about 5 minutes while scraping the bottom and sides. Then add the meat and stir well together.
  6. Close the lid tightly and close the vent. Set the Instant Pot on Meat function for 20 minutes. When the timer goes off, release pressure manually using quick pressure release.
  7. When the vent opens, open the lid, add the vegetables and mix well. Close the lid tightly and close the vent.
  8. Press Manual and adjust cooking time to 10 minutes. When the timer goes off, let the pressure release naturally. When the pressure is completely released, open the lid carefully.
Recipe Notes

To Thicken the Sauce:

  1. Take the meat and vegetables out into a large bowl.
  2. Take out about a cup of the liquid/sauce from the pot and add 1 cup of cold water. Add flour to the liquid and whisk vigorously to make a slurry.
  3. Press Cancel/Keep Warm button, and then, Sauté button. Add the slurry to the pot, stir well, and simmer until it thickens.
  4. Add the meat and vegetables back to the pot and incorporate all the ingredients gently. Serve immediately.

 

Dr.Karen Lee's site