Electric Instant Pot Beef Stew Recipe
- Yield: 6 serving plates
- Servings: 6
- Prep Time: 10m
- Cook Time: 50m
- Ready In: 60m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Electric instant pot beef stew recipe. Provencal-style beef stew with carrots, dry red wine, and brandy cooked in an electric pressure cooker. Serve this delicious beef stew over cooked noodles. if you like to cook beef in a pressure cooker, you may also like Venetian-Style Beef Stew with Onions and Vinegar:
Pressure Cooker Venetian-Style Beef Stew with Onions and Vinegar Recipe
Makes 6 servings
Ingredients: 1 tablespoon (15 ml) unsalted butter, 2 tablespoons (30 ml) olive oil, 2½ pounds (1/44 kg) boneless beef chuck, cut into chunks, 4 large yellow onions, peeled and thinly sliced, 1/2 teaspoon (3 ml) salt, 1/4 cup (60 ml) balsamic vinegar, 2 tablespoons (30 ml) tomato paste, 1 cup (250 ml) reduced-sodium fat-free beef broth, 1½ tablespoons (23 ml) all-purpose flour,fresh rosemary sprig, as a garnish
Instructions: Melt the butter in a 6-quart (6 L) electric pressure cooker turned to the browning mode. Add chunked beef and brown on all sides, turning occasionally, for about 10 minutes. Remove browned meat from the heat and transfer it to a large bowl.
Add sliced onions and salt. Cook, stirring, until onions are very soft, for about 15 minutes.
In a small mixing bowl, combine the vinegar and tomato paste. Whisk well and stir tomato mixture into the pressure cooker. Close instant pot and lock the lid. Set machine to cook at high pressure. Set timer to cook for 3 minutes.
Using the Quick Release method, bring pressure to normal. Unlock and open the pressure cooker. Turn instant pot to its browning function. Continue cooking, opened, stirring, for further 5 minutes or until thickened.
In another small mixing bowl, combine chicken broth and all-purpose flour. Whisk until the flour dissolves completely. Stir chicken broth mixture into the instant pot. Return cooked beef chunks with any accumulated juices to the cooker.
Close pressure cooker and lock the lid. Set machine to cook at high pressure. Set timer to cook for 30 minutes.
Turn off the electric pressure cooker. Allow the pressure to return to normal naturally, 15-20 minutes. Open the pot and discard rosemary sprig. Stir well before serving. Serve hot.
Electric Instant Pot Beef Stew Recipe
- 1 tablespoon olive oil
- 3 pounds (1.44 kg) boneless beef chuck,chunked
- 1 teaspoon freshly ground black pepper
- 2 tablespoons (30 ml) brandy
- 1½ cups (375 ml) dry red wine
- 1/2 cup (125 ml) beef broth
- 2 tablespoons all-purpose flour
- 1 cup sliced carrots
- 1 tablespoon stemmed fresh thyme leaves
- 2 bay leaves
- 1 tablespoon unslated butter
- 2 cups frozen pearl onions
Heat olive oil in 6-quart (6 L) electric pressure cooker turned to the browning functions. Add chunked beef, season with salt and black pepper, and cook stirring occasionally, until browned on all sides, for about 8 minutes. Remove cooked meat from the pot and transfer to a large bowl.
Pour the brandy into the instant pot and stir up any browned bits on the bottom. Stir in dry red wine. Return cooked beef with any accumulated juices to the pot.
In a medium mixing bowl, combine beef broth and all-purpose flour. Whisk until the flour dissolves completely. Stir broth mixture into the pot. Stir in thyme, sage, and bay leaves.
Close pressure cooker and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 30 minutes.
Meanwhile, melt butter in a large nonstick skillet over medium-low heat. Add pearl onions and carrots. Cook, stirring occasionally until onions are soft and lightly browned, for about 10 minutes. Remove the skillet from the heat.
Using the Quick Release method, bring the instant pot to normal. Unlock and open the lid. Scrape browned onions with any accumulated juices of the skillet into the stew. Stir well.
Close pressure cooker and lock the lid. Set machine to cook at high pressure. Set timer to cook for 7 minutes.
Turn off the electric instant pot and let the pressure fall back to normal naturally, 15-20 minutes.
Unlock and open the lid. Discard bay leaves. Stir stew well before serving.