Instant Pot Beef Stew with Potatoes: Tender, Fast and Without Braising for Hours
Problem No. 1: Did the stew turn out tough or dry despite hours of cooking? SOLVED!
Tough meat is the classic problem of stews cooked too quickly or at too low a temperature.
The Solution (The Secret to Tenderness):
Searing (Sauté): Browning the beef pieces before pressure cooking is essential to seal in the juices and maximize flavor.
Pressure Cooking: Intense pressure quickly breaks down the collagen fibers in the meat, delivering record tenderness in a very short time.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cooking methods: Instant Pot
- Cuisine: Italian
Ingredients for Beef Stew with Potatoes and Peas (Instant Pot Method)
- 1.1 lb beef (for stew, cut into 3/4–1 1/4-inch cubes)
- 1 onion (chopped)
- carrot (1 small)
- 1 stalk celery
- 10.6 oz potatoes (diced (about 2 cups))
- 5.3 oz frozen peas (about 1 cup)
- 7 fl oz vegetable broth (about 3/4 cup + 2 tbsp (minimum amount needed for pressure))
- 1 tbsp tomato paste
- to taste salt
- 1 pinch pepper
- A few leaves bay leaves
- 3 tbsp extra virgin olive oil
Tools
- Instant Pot
Step-by-Step Procedure
Sauté: Press Sauté (Normal) on the Instant Pot. Add the olive oil and brown the beef pieces in batches so you don’t overcrowd the pot. Remove the meat and set aside.
Soffritto (Mirepoix): Add a drizzle of oil and sauté the chopped onion, carrot and celery until soft. Add the tomato paste.Assembly: Add the seared meat, diced potatoes, bay leaf, salt and pepper. Pour in the vegetable broth (the minimum amount needed for pressure).
Cooking: Close the lid and seal the valve. Press Meat/Stew (or Pressure Cook/Manual) on High Pressure for 25 minutes.Release: At the end, allow the pressure to release naturally for 10 minutes (Natural Pressure Release – NPR), then open the valve for a quick release (QR).
Peas: Remove the bay leaf. Add the frozen peas and let them warm through in the stew for 5 minutes before serving.
Notes & Tips, Storage and Variations
Storage: The stew is perfect for making ahead and keeps in the refrigerator for 3-4 days. The flavor improves the next day.
Wine: For a more intense flavor, deglaze the meat with 100 ml (about 3.4 fl oz, roughly 1/3 cup) of red wine after searing, before adding the broth.
Flour: To thicken the sauce, before adding the broth, dust the meat with 1 tablespoon of flour.
IF YOU WANT TO KNOW MORE
Find my multicooker review of the Instant Pot Duo 7-in-1 3-liter.
