INSTANT POT BEEF STEW
While checking the sale flyers for my grocery stores last week I noticed that Whole Foods had beef stew meat on sale for $3.99/lb. and I was ALL OVER that. I was finally able to swing by yesterday, the last day of the sale, and pick up some of the beef, along with all the other ingredients to make this Instant Pot Beef Stew.
My Slow Cooker Rosemary Garlic Beef Stew is pretty hard to beat, but I wanted to try making a stew in my Instant Pot because A) it’s a lot faster and B) I can do all the steps, including browning the beef, in one pot which means a lot less dishes to clean. YAY! Ever since the Instant Pot took the cooking world by storm there have been several other multi-cookers to hit the market.
INSTANT POT BEEF STEW
This Instant Pot Beef Stew is incredibly fast and easy, but is packed with slow-cooked flavor.
Total Cost $11.91 recipe / $1.99 serving
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings
6
(10 cups total)
INGREDIENTS
1/2 Tbsp brown sugar $0.02
2 cloves garlic, minced $0.16
2 Tbsp tomato paste $0.13
1 tsp dried rosemary $0.10
1 tsp dried thyme $0.10
14 oz bag frozen pearl onions $2.97
8 oz mushrooms $1.90
1 lb carrots $0.99
0.75 lb potatoes $0.84
INSTRUCTIONS
Place the stew meat in a bowl and season lightly with salt and pepper. Add the flour and stir to coat.
Place the butter in the Instant Pot and turn on the sauté function. Heat the butter until it is melted and sizzling, then add the stew meat. Brown the meat on all sides. Don't stir too often as this will prevent the meat from achieving a nice brown, crispy exterior. The flour may coat the bottom of the pot and that is okay, just don't let it burn.
Pour the beef broth into the pot and stir to dissolve the browned bits from the bottom of the pot. Once dissolved, add the Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme.
Wash and quarter the mushrooms. Peel and slice the carrots into one-inch sections. Wash the potatoes well, peel if desired, then chop into one-inch cubes. Add the pearl onions (no need to thaw), mushrooms, carrots, and potatoes to the Instant Pot. Give all the ingredients in the pot a good stir.
Close the lid on the Instant Pot and close the steam valve. Press the "meat/stew" button, or set the cooker to 35 minutes of high pressure. After 35 minutes of high pressure, allow the cooker to naturally cool and release pressure.
Once the pressure has released, open the steam valve then carefully open the lid. Give the stew a good stir, taste, and adjust the salt if needed. Serve hot with crusty bread.
RECIPE NOTES
*I use Better Than Bouillon to make my broth. If using a different type of broth you may need to adjust the salt in the stew after cooking.