Comforting Pressure Cooker Beef Stew That’s Super Simple

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Pressure Cooker Beef Stew really is a miracle meal for anyone who’s ever come home after a wild day, opened the fridge, and instantly second-guessed their entire adulthood. You just want real food: something cozy, filling, and preferably not another frozen dinner situation (no shade). If you’ve struggled with tough, uninspiring stews in the past or your instant pot gave you a little “are you sure?” attitude, this is the post for you.

Let’s sort out beef stew together so you can get dinner going with way less stress. By the way, easy meals like this beat takeout any day oh, and if you ever need a homemade stock base, check out my go-to for slow cooker chicken stock, it’s an absolute flavor bomb.

How to Make Beef Stew in the Instant Pot or Any Brand of Electric Pressure Cooker

Alright, let’s not overthink this. You can use an Instant Pot, Ninja Foodi, or whatever pressure cooker is collecting dust on your counter. It all works. First, I always brown the beef straight in the pot. This little step adds so much flavor, you’ll definitely notice a difference.

Once your meat is nice and brown (not gray, that’s a big nope), toss in chopped onions, carrots, and potatoes. Add garlic if you’re a garlic fan just don’t burn it or your whole kitchen will smell weird for a week. Then add a splash of tomato paste, pour in broth (beef, ideally), and throw in herbs like thyme and bay leaves if you feel fancy.

Set the pressure to high for about 35 minutes. When it’s done, let it sit for ten minutes before releasing pressure. That part is always a little terrifying, I know.

If the stew needs thickening, stir in a quick flour and water mix after cooking, then simmer with the lid off using the sauté function. Tip: if it looks too thin, give it time, it thickens as it cools. Easy peasy.

“I seriously never thought I could make beef stew as good as my grandma’s, but this pressure cooker beef stew is a total game-changer. The flavor’s unreal and the meat just falls apart my family asks for it every week now!” Sam.

For even more flavor and depth, try using homemade broth as your stew base discover my slow cooker chicken stock recipe for a savory, affordable alternative straight from your kitchen. If you want to master all the tips for a truly comforting, nutrient-rich meal, don’t miss this detailed guide by Pressure Cooking Today, which covers everything from selecting the best cuts of beef to adjusting texture and seasoning for that perfect bowl.

Ingredient	Amount	Notes
Beef Chuck Roast	2 lbs	Cut into 1-inch cubes
Carrots	3 medium	Chopped
Potatoes	3 medium	Chopped (Yukon Gold recommended)
Onion	1 large	Chopped
Garlic	3 cloves	Minced
Beef Broth	4 cups	Low sodium recommended
Tomato Paste	2 tablespoons	Enhances the flavor
Bay Leaves	2 leaves	Added for aroma
Thyme	1 teaspoon	Dried or fresh

What Meat Is Best for Beef Stew?

I’m not gonna lie picking the right cut makes or breaks your pressure cooker beef stew. Go cheap, go tough. That’s the secret. Cuts like chuck roast or brisket will do you proud. They’ve got loads of flavor and enough marbling to turn fork-tender under pressure.

Don’t waste your money buying steak. It’ll just go mushy in the cooker. Also, if you spot beef labeled “stew meat” in the store, that’s fine in a pinch, but honestly, it’s a gamble. Sometimes it’s cut from all over the place; sometimes good, sometimes meh. If you’re lucky, your butcher might happily cube up a chuck roast for you if you ask.

Every time I use chuck roast, guests beg for the recipe. Just trust me, fat is flavor here. Don’t trim it all off. If you feel like going wild, toss in some short ribs; your tastebuds will thank you.

How to Make a Flavorful Beef Stew in the Pressure Cooker

Let’s face it. Nobody wants bland beef stew. You want that rich, layered flavor, right? Browning the meat first is non-negotiable for me adds that va-va-voom. Then, don’t skip aromatics. Onions, garlic, celery if you have it (or skip it if you don’t). Add a glug of tomato paste. Not much, just a spoonful. Trust me.

Good broth is also crucial. If you happen to have homemade, use it. Boxed is fine, but taste it first some are weirdly sweet or super salty. Here’s where you can get fancy: a splash of red wine, a little Worcestershire sauce, even a bit of soy sauce if you want depth. Just don’t go bananas.

Herbs? Thyme and bay leaf, always. If you want extra oomph, sprinkle in smoked paprika or even a chili flake. The pressure cooker will blend those flavors like it’s magic. Hands down, pressure cooker beef stew tastes like you’ve been fussing all afternoon, even if you barely had time to do the dishes.

Tips for the Best Beef Stew in an Instant Pot

• Brown your beef well. Don’t rush it let each side get some good color.
• Don’t fill above the max. Pressure cookers don’t like being stuffed to the brim.
• Cut veggies a little chunky. They’ll soften but you don’t want mush.
• Let the stew rest. Flavors get better if you can wait a few minutes before serving.

What to Do If the Meat Isn’t Tender Enough?

Look, sometimes beef doesn’t get the memo. If your beef is tough after cooking, don’t panic. Flip the pressure cooker back on and cook for another ten minutes. It won’t hurt anything. Some cuts just need a little extra time under pressure.

Worried about mushy veggies? Fish them out with tongs before extra cooking. Or just live with them on the soft side. Nobody’s judging. If all else fails, shred the beef a bit and call it rustic. Worked for me more than once, and no one complained.

If the stew seems a bit bland after more cooking, add a glug more stock or even a dash of soy sauce. You’d be amazed at what a little patience (and seasoning) can do.

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