Instant Pot Beef Stew

 

 

 

 

Last year, my husband bought me an Instant Pot for Christmas. I’d heard a little about it, but wasn’t sure I wanted to add a new piece of equipment to my already crowded kitchen.

 

 

After using it for a year, I have a newfound respect for it. It isn’t “instant” by any means, and I’ll never again try to make chili in it, but for some things, it’s brilliant!

 

 

THINGS I REGULARLY COOK IN IT:

 

 

• Chicken Noodle Soup
• Overnight Steel Cut Oats
• Turnip, Sweet potatoes, & other veggies
• Beef Stew

 

It’s soooooo easy to make veggies that are traditionally hard to cook and then mash, like turnip. Ten minutes is all it takes (+ pressurizing and depressurizing time), and they come out soft and perfectly cooked! And overnight oatmeal is a breeze with the timer feature. But one of my favourite easy recipes is the Beef Stew.

 

 

INSTANT POT BEEF STEW

 

 

Ingredients:

2 pounds stewing beef

2 Stew seasoning packets, such as Club House Slow Cooker Stew Seasoning     OR

• 1 tsp dried rosemary
• 1 tsp dried parsley
• 1/2 tsp black pepper
• 1/4 tsp salt

4 cups water or beef stock

4 medium potatoes, chopped or cubed

1 large carrot, chopped or cubed

2 celery stalks sliced thin

1 small turnip, cubed

 

 

Make sure all ingredients are chopped to the same size for more even cooking.

Add meat, water and seasonings to the Instant Pot. Secure the life and make sure your pressure valve is secure.

 

 

Select “Manual” and adjust to medium temperature. Set the cooking time for 35 minutes. This makes the meat super tender.

 

 

After the cycle is complete, allow it to rest for 5 minutes, than do a quick release on the pressure valve. Remove the lid and stir everything together. Add the veggies, and replace the lid, setting the pressure valve back to secure.

 

 

Set to cook for 9 minutes. After the cycle is complete, let it rest for 5 minutes, then do a quick release again.

 

 

Stew will be very thin. I usually make a roux from some of the broth mixed with about a tbsp of corn starch, then add it to the pot and mix well. If you let it sit for about 10 minutes, the broth will thicken.

 

Makes about 6-8 servings, depending on the size.