Instant Pot Beef Stew

Experience the cozy comfort of homemade Instant Pot Beef Stew, a dish that brings together tender meat and aromatic vegetables for a delightful meal any night of the week.

Loaded with tender beef, potatoes, carrots, and a rich, flavorful broth, this meal is perfect for those chilly evenings when you crave something warm and satisfying. Plus, it’s completely achievable even if you have a chronic disease or lead a busy life—homemade doesn’t have to be complicated.

Preparing the Ingredients

Before you get started with your Instant Pot, it’s essential to have all your ingredients ready to go. This not only makes the cooking process smoother but also ensures that you don’t forget any key components.

The Beef

For the beef, you’ll need about a pound. You can choose between a sirloin roast or a chuck roast, but for convenience, opting for pre-cubed stew meat which might be on sale, is perfectly fine. Season your beef with about a teaspoon of salt and a half teaspoon of pepper to start building the flavors right away.

Vegetables and Other Ingredients

Once your beef is seasoned, you’re ready to move on to the vegetables:

• Onions: Dice one small onion.
• Potatoes: Use about three cups of baby potatoes, cut in half. Yukon Gold, Russet, or even red potatoes work well. Just ensure they’re evenly cut to cook uniformly.
• Carrots: Prepare two cups of carrots, cut into one-inch chunks. Baby carrots cut in half can also be used for convenience.
• Garlic: Mince two cloves.

Additionally, you’ll need:

• Dry Red Wine: About half a cup, for deglazing the pot.
• Low Sodium Beef Broth: Three to four cups, depending on how thick or thin you want the stew.
• Crushed Tomatoes: One cup.
• Prepared Horseradish: One tablespoon, for that special twist.
• Worcestershire Sauce: Half a tablespoon.
• Bay Leaf: One.
• Dried Thyme Leaves: One teaspoon.
• Cornstarch Slurry: Two tablespoons of cornstarch mixed with three tablespoons of water, for thickening.

Cooking in the Instant Pot

With all your ingredients prepped, it’s time to start cooking.

Sauteing the Beef

1. Heat the Instant Pot: Set it to the saute function and let it heat. Add about a tablespoon of olive oil.
2. Add Beef and Onions: Once the Instant Pot is hot enough, add your seasoned beef and diced onion. Saute until the beef is nicely browned on all sides and the onions start to soften.
3. Garlic: Add the minced garlic just towards the end of the saute process, cooking for about 30 to 60 seconds to toast without burning.

Deglazing the Pot

It’s crucial to deglaze the pot to prevent any burn notices:

1. Add Wine or Broth: Pour in half a cup of dry red wine (or beef broth if you prefer not to use alcohol).
2. Scrape the Bottom: Using a spoon, scrape the bottom of the pot to incorporate all the browned bits, which add flavor and prevent sticking.

Adding Remaining Ingredients

1. Cancel Saute: Hit the cancel button on the Instant Pot to turn off the saute function.
2. Add Broth: Pour in three cups of low sodium beef broth.
3. Potatoes and Carrots: Add the cut potatoes and carrots.
4. Crushed Tomatoes & Horseradish: Stir in one cup of crushed tomatoes and one tablespoon of prepared horseradish.
5. Worcestershire Sauce: Add half a tablespoon.
6. Seasonings: Toss in the bay leaf, one teaspoon of dried thyme leaves, and a pinch of salt.
7. Stir: Mix everything to combine.

Pressure Cooking

1. Seal the Instant Pot: Secure the lid on the Instant Pot and ensure the venting knob is set to ‘sealed’.
2. Set the Timer: Select ‘manual’ or ‘pressure cook’ and set the timer for 30 minutes on high pressure.

Once the cooking time has finished, let the pressure naturally release for at least 15 minutes. This prevents any hot liquid from spewing out of the vent knob and ensures the meat remains tender.

Final Touches

You can serve the stew as is, but for a more traditional consistency, you might want to thicken it up a bit.

Thicken with Cornstarch Slurry

1. Saute Again: Turn on the saute function to bring the stew to a bubble.
2. Mix Cornstarch Slurry: In a small bowl, combine two tablespoons of cornstarch and three tablespoons of water until dissolved.
3. Add to Stew: Stir the slurry into the bubbling stew and cook for about three to four minutes until thickened.
4. Remove Bay Leaves: If you spot any bay leaves, remove them now for easy serving.

Serving the Stew

Once thickened to your desired consistency, your Instant Pot Beef Stew is ready to be served. Ladle it into bowls and enjoy. The rich broth, tender beef, and perfectly cooked vegetables make for a soul-warming meal. The secret ingredient, prepared horseradish, adds a unique but non-overpowering brightness that truly sets this beef stew apart.

Final Thoughts

Beef stew is one of those timeless comfort foods that can bring back memories of family dinners and cozy evenings. The Instant Pot simplifies and speeds up the cooking process without compromising on flavor or nutrition.

Happy cooking, and may your kitchen always be filled with the delicious aroma of home-cooked meals.