Instant Pot Recipes Beef 6 Qt

By · Published: Sep ane, 2020 · Updated: Jul 2, 2021 · This postal service may contain affiliate links. Delight read my disclosure policy

This hearty and comforting Instant Pot Beef Stew is prepared in a fraction of the time by utilizing the speed and convenience of your pressure level cooker.

What I love about this recipe is that it tastes just like it has slow cooked for hours, but everything is done (from kickoff to terminate) in a little over an hr. A total SCORE for decorated weeknights!

Beef stew is the ultimate comfort food and the leftovers (if you're lucky plenty to have any!) are delicious.

I normally savour it with French staff of life, but also love it served over mashed potatoes or rice when I'm seriously craving a hearty meal!

How long does information technology have to melt beef stew in the Instant Pot?

The time to cook in a force per unit area cooker can be deceiving. This recipe takes a k total of approximately ane hour 12 minutes which includes prep time, the fourth dimension information technology takes the pot to come up to force per unit area, total melt time and natural force per unit area release time.

How to Arrive

1. Beginning you'll brownish the beefiness in olive oil using the saute function and transfer to a plate.
2. Melt celery, onions and garlic, then add beefiness goop, browning sauce, tomato paste, dark-brown sugar and herbs.
3. Return browned beef to pot and add carrots and potatoes. Cook at loftier pressure for 25 minutes.
4. Natural release pressure for ten minutes, then quick release remaining pressure. Add a simple cornstarch slurry and peas, stir to combine and cook until broth is thickened (using the saute function).

Savor!

More than Comforting Pressure Cooker Recipes

• Cheesy Chicken, Noodles and Vegetables
• Lima Beans and Ham
• Chicken Noodle Soup

• 2 pounds boneless beef chuck roast backlog fat removed and cut into approximately 1 1/2 inch pieces
• one teaspoon kosher table salt
• 1 teaspoon black pepper
• ii tablespoons olive oil
• 1 small yellow onion chopped
• 2 stalks celery sliced
• 1 tablespoon minced fresh garlic
• two ½ cups beefiness goop low sodium
• one tablespoon browning sauce*
• 2 tablespoons tomato paste
• ane tablespoon chocolate-brown carbohydrate
• 2 teaspoons Italian seasoning
• ½ teaspoon dried oregano
• ii bay leaves
• 1 ½ cups baby carrots**
• 1 pound russet potatoes peeled and cut into ane inch pieces
• 2 tablespoons cornstarch
• ¼ cup cold h2o
• ¾ cup frozen peas
• ii tablespoons chopped fresh parsley for garnish (optional)

• Season beef pieces with salt and pepper.

• Select the high saute function on your pressure cooker. Pour olive oil into the insert of your pressure cooker. Allow olive oil to oestrus.

• Dark-brown ½ of the meat on all sides (stirring occasionally). Remove meat with a pair of tongs or a slotted spoon and transfer to a big plate. Repeat with the 2nd ½¾ of the meat and transfer to the plate. Leave any drippings in the pot.

• Add onion, celery and garlic to your pressure cooker and cook for approximately 3 minutes, or until softened (stirring often).

• Add together beefiness broth, browning sauce, tomato paste, brown sugar, Italian seasoning, oregano and bay leaves. Stir to combine, while scraping up whatever bits off the bottom of the pot. Plough off your pressure cooker.

• Add browned beef pieces (with whatever juices), carrots and potatoes to the pot.

• Place the lid on the pressure level cooker and lock. Steam release knob should exist set on "sealing". Cook on manual setting (high force per unit area) for 25 minutes. Permit pressure to release naturally for ten minutes. Quick release remaining pressure and carefully remove lid.

• Whisk together cornstarch and h2o in a small basin or large measuring cup until smooth. Turn off Instant Pot and and then turn on the saute (high) part. Add cornstarch mixture and peas. Stir to combine. Cook an additional 3 to four minutes (stirring often) or until goop is thickened and peas are warmed.

• Remove and discard bay leaves. Flavor with salt and pepper, if desired.

• Garnish with chopped fresh parsley when serving, if desired.

• *Worcestershire sauce can exist substituted for browning sauce.
• **Peeled whole carrots sliced into three/4 inch slices can be substituted for baby carrots.
• This recipe was tested using a 6 quart Instant Pot.
• Cook time includes high pressure and saute times.
• Yields approximately 9 cups.

Calories: 446 kcal | Carbohydrates: 28 m | Poly peptide: 34 g | Fat: 23 grand | Saturated Fatty: 8 g | Cholesterol: 104 mg | Sodium: 973 mg | Potassium: 1113 mg | Cobweb: iv chiliad | Sugar: 7 grand | Vitamin A: 4836 IU | Vitamin C: 17 mg | Calcium: 84 mg | Fe: 5 mg

If provided, nutritional info is a courtesy, is non guaranteed and should only be considered every bit a guideline.

This post was originally published October 2018. Information technology has been updated with new photographs, new text and recipe revised to accommodate a six-quart Instant Pot.

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Source: https://theblondcook.com/instant-pot-beef-stew/

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