What to Use Beefstew Setting for on Instant Pot

How To Make the Absolute Best Instant Pot Beef Stew

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Credit: Photograph: Joe Lingeman/Kitchn; Food Stylist: Brett Regot/Kitchn

Cold atmospheric condition means stew conditions, and there truly isn't a dish that's much more comforting than beef stew. When cubes of beef, sweet carrots, and potatoes cook slowly together in a savory sauce, the resulting stew simply makes y'all want to grab a hunk of crusty breadstuff and dig in.

While there'southward no denying that a pot of stew bubbling abroad for a few hours on the stovetop makes for an astonishing-smelling kitchen, using an Instant Pot instead makes for a beef stew that tin can become from pulling ingredients out of the refrigerator to sitting down at the dinner table in just well-nigh an 60 minutes. Here's how to do it.

Credit: Photo: Joe Lingeman/Kitchn; Nutrient Stylist: Brett Regot/Kitchn

Don't Stew with Stew Beefiness

Braising turns tough cuts of beef into tender, succulent bites, only yous desire to skip the pre-cut stew beef when y'all're at the grocery store or butcher. Frequently, stew beef is cut into irregularly shaped pieces and tin can have a lot of tough gristle that will never go tender. Picking upward a slice of boneless beef chuck instead ways that you tin easily trim off all the unwanted parts first, and so make sure the pieces are cut into uniform ane 1/2-inch pieces that will cook evenly and apace in the pressure level cooker.

Searing the beef cubes first creates all those tasty browned bits that make the finished sauce that much more delicious, only y'all don't have to spend a lot of time searing the cubes all over. Searing just i side saves yous fourth dimension, and so exist patient with the process, sear in two batches, and permit one side of the beefiness become overnice and night.

Credit: Photo: Joe Lingeman/Kitchn; Nutrient Stylist: Brett Regot/Kitchn

Stick with Large Veggies

Because this beef stew is made in the Instant Pot and we want everything to cook in the same amount of fourth dimension, the carrots and potatoes should exist cutting into large pieces so that they don't overcook and fall apart. Go with chunks that are the same size as the beefiness cubes, with the exception of the onion and garlic, which can be cut smaller since we want those to cook down every bit much as possible.

Credit: Photograph: Joe Lingeman/Kitchn; Food Stylist: Brett Regot/Kitchn

Making Beefiness Stew Gravy

Nosotros all know that one of the best parts of beef stew is the rich brown gravy. Since this stew is cooked in a sealed environment (and therefore the moisture gets locked in), you just need half a cup of broth and some Worcestershire sauce to get things going. Cook the stew for 25 minutes (aye, information technology'southward that quick!) under high pressure and the veggies and meat will allow out more liquid as they cook.

Once everything's done cooking, add a slurry made with cornstarch and h2o and simmer with the Sauté function for a few minutes to thicken the sauce into a gravy. Using cornstarch keeps this beefiness stew gluten-free, and I find it'south easier to thicken the sauce at the stop rather than start by searing beef that'south been tossed in flour (which usually requires more oil, and there'due south also a run a risk of the flour burning during searing).

Serving Beefiness Stew

A big handful of frozen peas stirred into the beef stew at the terminate adds a annotation of sweetness and a bright pop of color to the otherwise deep, savory flavors. For some freshness, garnish with chopped parsley if you'd like, but don't forget to take some crusty bread or a bowl of buttered egg noodles to serve with the beef stew so that not a drop of that delicious sauce is left behind.

Credit: Photograph: Joe Lingeman/Kitchn; Food Stylist: Brett Regot/Kitchn

Tender beef stew fabricated in the Instant Pot in less than an 60 minutes.

• shellfish-free
• dairy-gratis
• alcohol-gratis
• peanut-free
• pork-free
• tree-nut-free
• high-fiber
• soy-costless
• egg-gratis

Per serving, based on

4

servings. (% daily value)

• Calories 628
• Fat 21.one thousand (32.v%)
• Saturated vi.two yard (31.0%)
• Carbs 44.1 g (14.seven%)
• Fiber 6.viii g (27.one%)
• Sugars seven.four grand
• Protein 67.5 thou (135.i%)
• Sodium 1173.9 mg (48.nine%)

Ingredients

• ane

  medium yellow onion

• ii cloves

  garlic

• 2 1/ii pounds

  boneless beefiness chuck

• 1 1/ii teaspoons

  kosher salt, plus more than every bit needed

• i/two teaspoon

  freshly footing blackness pepper, plus more equally needed

• 2 tablespoons

  vegetable oil, divided

• 3

  medium carrots (near 12 ounces total)

• 3

  medium Yukon Gilded potatoes (near 12 ounces total)

• 1 tablespoon

  tomato paste

• 1 teaspoon

  stale thyme

• 1/2 cup

  beef broth

• two tablespoons

  Worcestershire sauce

• one tablespoon

  cornstarch

• 1 tablespoon

  water

• iii/four loving cup

  frozen peas

• Fresh parsley leaves, for garnish (optional)

Instructions

1. Cut the aromatics and beef. Die 1 medium xanthous onion, mince 2 garlic cloves, and place both in a medium bowl. Trim two ane/2 pounds beef chuck and cut into i i/two-inch pieces.

2. Season and sear the beef in two batches. Toss the beefiness with 1 i/2 teaspoons kosher salt and 1/two teaspoon blackness pepper. Estrus 1 tablespoon of the vegetable oil in an Instant Pot or electric pressure cooker on the Sauté setting until shimmering. Add together half of the beef and sear undisturbed until browned on the bottom, seven to 10 minutes. Transfer with tongs to a large plate. Echo with the remaining 1 tablespoon oil and beef.

3. Soften the aromatics. Add the onion and garlic to the cooker and season with common salt and pepper. Cook, stirring occasionally, until softened, 3 to four minutes. Meanwhile, cut the vegetables.

4. Cut the vegetables. Peel three medium carrots and cut on a slight diagonal into 1 ane/2-inch pieces. Quarter 3 medium Yukon Gilded potatoes (you desire virtually 1 1/2-inch chunks).

5. Add together the seasonings and liquid. Add together 1 tablespoon lycopersicon esculentum paste and 1 teaspoon stale thyme to the onions and cook until the tomato paste is darkened in color, near i infinitesimal. Add 1/2 cup beef goop and 2 tablespoons Worcestershire sauce and stir to combine, scraping up any browned $.25.

6. Add the vegetables and seared beef. Add the carrots, potatoes, seared beef, and any accumulated juices from the beef, and stir to combine.

7. Cook on HIGH pressure for 25 minutes. Lock the lid on and check that the valve is set to seal. Set up to cook for 25 minutes on HIGH pressure. It will have seven to 10 minutes to come up to pressure.

8. Natural release pressure for 10 minutes and make the cornstarch slurry. When the melt time is upwards, allow the pressure naturally release for 10 minutes. Meanwhile, whisk 1 tablespoon cornstarch and one tablespoon water together. Coarsely chop some fresh parsley leaves for garnish if desired.

9. Release the remaining pressure and thicken the sauce. Quick release whatsoever remaining pressure. Advisedly open up the pressure cooker and turn on the Sauté function. Stir in 3/4 loving cup frozen peas and the cornstarch mixture and simmer, stirring occasionally, until the sauce is thickened, 1 to ii minutes.

10. Flavor and serve. Gustatory modality and flavor with common salt and pepper equally needed. Serve garnished with the parsley if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an closed container for up to 4 days.

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Christine Gallary

Food Editor-at-Big

Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com. She lives in San Francisco and loves teaching cooking classes. Follow her latest culinary escapades on Instagram.

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Source: https://www.thekitchn.com/instant-pot-beef-stew-22949287

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