How Do I Cook Beef Chunks in an Instant Pot

Instant pot beef stew is the ultimate one-pot comfort food using high-pressure cooking. The meat tenderizes with a hearty mix of potatoes, carrots, celery, and onions for a delicious complete meal.

Beef stew is the reply to whatsoever dinnertime conundrum. Tender pieces of meat, simmered with nutritious vegetables in a savory and creamy sauce should satisfy all cravings. Information technology's a elementary, yet flavorful dish that I grew up eating and always turn to for a comforting meal.

Past using the Instant Pot, you get to skip the hours-long process of simmering the stew over the stovetop. Electric pressure speedily elevates the meal to the right temperature making information technology prepare to consume faster! The Instant Pot also has a saute function to create a fantastic sauce near the terminate of cooking that fifty-fifty grandma would be proud to serve.

Choosing the right  kind of meat

Nether no circumstance volition you ever need to buy "stew meat" from the grocery store over again. It seems so convenient, merely it ofttimes ends up existence a lean cut that gets dried out apace. Plus, you lot don't know what key cut it's coming from. I recommend using subprimal cuts from the shoulder area.

I recommend beef cuts with more than connective tissue and fat such as:

• Chuck center roll (first option!)
• Chuck gyre under blade
• Chuck tender steak
• Chuck tender roast

I always sear the meat first before pressure cooking to encourage Maillard browning reaction on the surface for new season generation. These cuts of meat require tiresome cooking or braising with moist heat cooking to convert the collagen to gelatin for a tender and juicy production.

Since the electric pressure cooker requires at least one cup of liquid to function, the steam and moisture brand the right weather for cooking this beef stew. If you aren't sure, don't exist agape to ask the butcher for their communication to option the right meat.

Primal ingredients for instant pot beef stew

Once the beefiness is selected, information technology's fourth dimension to add together in the vegetables and flavoring agents to the stew.

• Soy sauce boosts the umami taste.
• Balsamic vinegar enhances the flavor of the sauce with naturally occurring acids.
• Yukon gold all-purpose potatoes concord their construction under high pressure.
• Carrots, celery, and onion create the "holy trinity" flavor base.
• Cornstarch adds every bit a gluten-free thickening agent for the sauce.

How long to pressure cook beef stew

The Instant Pot is a unique multi-cooker that uses pressure level and oestrus to create superheated steam. This process cooks the nutrient in the enclosed vessel at the high pressure setting anywhere between239 to 248ºF (115 to 120ºC) and 10 to 12 psi (pounds per square inch).

Because multiple types of ingredients are cooking, I found that xx minutes at loftier pressure, followed by releasing the steam naturally for fifteen minutes works well. This method allows the beef to tenderize and vegetables to become more tender but not mushy.

When I served this dish to my family unit, it disappeared quickly with no leftovers for the next day. It is by far one of my favorite Instant Pot recipes to brand. I serve this meal with homemade mashed potatoes, but cauliflower rice makes for a tasty depression carb choice too. Let me know what y'all think in the comments section below!

More Instant Pot recipes

• Balsamic Chicken
• White potato Leek Soup
• Turkey Chili

How to thicken the stew

Using the saute office on the Instant Pot at the end of the cooking process has been a game-changer. It rapidly brings the sauce to a boil, which is what is needed for the cornstarch slurry to thicken the liquid in under two minutes. Brand sure to stir the sauce every bit the slurry is slowly being added to allow the starch granules to disperse, absorb and keen. If there is no agitation, the starches will clump together and go lumpy.

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• ▢ 1 ½ pounds beef chuck eye roll, or chuck tender roast, 1 ½-inch cubes
• ▢ 1 teaspoon kosher salt, divided
• ▢ ½ teaspoon black pepper
• ▢ two tablespoons soy sauce, divided
• ▢ 3 tablespoons olive oil, divided
• ▢ i ½ cups red onion, 1-inch die
• ▢ 1 tablespoon minced garlic
• ▢ ¼ cup balsamic vinegar
• ▢ 1 pound yukon gold potatoes, 1 ½-inch dice
• ▢ 2 cups carrots, 1-inch pieces
• ▢ ane cup celery, ½-inch dice
• ▢ three cups unsalted beef stock
• ▢ 2 tablespoons cornstarch
• ▢ ¼ cup water
• ▢ ¼ cup cilantro leaves
• ▢ ½ cup peas, fresh or frozen, defrosted

• In a medium-sized bowl combine cubed beef, ½ teaspoon common salt, pepper and 1 tablespoon soy sauce.

• Select "Saute" on the Instant Pot. Permit pot to heat, it will point "Hot" on the display when gear up.

• Add together 2 tablespoons olive oil, once hot add beef and brownish on one side for ii minutes, flip over and brownish for some other 2 minutes.

• Transfer beef to a clean plate, information technology will not exist fully cooked.

• Add 1 tablespoon oil and onions, saute for 1 minute.

• Add garlic and saute for thirty seconds.

• Add balsamic vinegar to deglaze the bottom of the pot for 3 minutes, stir and scrape to remove any browned $.25.

• Add the potatoes, carrots, celery, browned beef, beef stock, i tablespoon soy sauce and ½ teaspoon salt, stir to combine. Press "Keep/ Warm/Cancel" on the Instant Pot.

• Make certain that the release valve is in the "Sealing" position. Place the lid on the Instant Pot, turn and lock.

• Press the "Transmission" button on the Instant Pot on high pressure level, and then set the timer to twenty minutes using the "+" or "-" buttons. It volition have about 15 minutes for the pot to heat and build upward force per unit area. You will see some steam release from the chapeau, and then the time will outset on the brandish.

• In one case cook fourth dimension is complete, permit the force per unit area to naturally release for 15 minutes.

• Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to "Venting" position. The initial release will spray some moisture around the pot so be conscientious.

• Remove the lid, opening the elevation away from you as steam will be released from the pot.

• In a modest bowl combine cornstarch and water to brand a slurry.

• Select "Saute" on the Instant Pot, in one case the stewing liquid begins to boil add together the cornstarch slurry.

• Cook, stirring until the liquid thickens, 60 to ninety seconds, plow off the heat in one case thickened.

• Add the peas and cook, ii to 4 minutes.

• Garnish stew with cilantro and serve hot with rice, cauliflower rice, or mashed potatoes.

• MAKE Information technology WHOLE30 and PALEO: Use kokosnoot aminos instead of soy sauce. Use arrowroot powder/flour instead of cornstarch.
• Make IT GLUTEN-Gratuitous: Employ coconut aminos or gluten-gratis tamari instead of soy sauce.

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Nutrition Facts

Instant Pot Beef Stew

Amount Per Serving

Calories 366 Calories from Fat 153

% Daily Value*

Fat 17g 26%

Saturated Fat 2g 10%

Sodium 1192mg 50%

Potassium 1226mg 35%

Carbohydrates 46g 15%

Cobweb 9g 36%

Sugar 9g 10%

Protein 11g 22%

Vitamin A 10910IU 218%

Vitamin C 33.3mg 40%

Calcium 564mg 56%

Atomic number 26 17mg 94%

* Percent Daily Values are based on a 2000 calorie diet.

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Filed nether: American Beef Beefiness Primary Christmas Dairy Costless Fall Family Friendly Freezer Meals Gluten Free Healthy Recipes Kid Friendly Main Dish Make Ahead 1 Pan/Pot Paleo Pressure level Cooker Whole30 Wintertime

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I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science backside cooking to help you gain conviction in the kitchen.

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