Delicious Recipes

Instant Pot Beef Stew with Potatoes and Peas

atavolacontea

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Instant Pot Beef and Potato Stew: Tender, Fast, and Without Stewing 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 low temperature.

The Solution (The Tender Secret):

Sautéing: Browning the beef chunks before pressure cooking is essential to seal in the juices and maximize flavor.

Pressure Cooking: Intense pressure quickly breaks down the meat’s collagen fibers, ensuring record-setting tenderness in a very short time.

  • Difficulty: Easy
  • Cost: Medium
  • Preparation time: 15 Minutes
  • Portions: 4
  • Cooking methods: Instant pot
  • Cuisine: Italian

Beef Stew with Potatoes and Peas Ingredients (Instant Pot Method)

  • 1.1 lbs beef (for stew, cut into 1-inch cubes)
  • 1 onion (chopped)
  • carrot (1 small)
  • 1 stalk celery
  • 2 cups potatoes (cubed)
  • 1 cup frozen peas
  • 0.85 cup vegetable broth
  • 1 tbsp tomato paste
  • to taste salt
  • 1 pinch pepper
  • A few leaves bay leaf
  • 3 tbsp extra virgin olive oil

Tools

  • Instant pot

Step-by-Step Procedure

  • Sauté: Press Sauté (Normal) on the Instant Pot. Add the EVO oil and brown the beef chunks in batches to avoid overcrowding the pot. Remove the meat and set aside.
    Soffritto: Add a drizzle of oil and sauté the chopped onion, carrot, and celery until soft. Add the tomato paste.

  • Assembly: Add the browned meat, cubed potatoes, bay leaf, salt, and pepper. Pour in the vegetable broth (the minimum amount necessary for pressure).
    Cooking: Close the lid, seal the valve. Press Meat/Stew (or Pressure Cook/Manual) on High Pressure for 25 minutes.

  • Release: At the end, let the pressure release naturally for 10 minutes (NPR), then open the valve for quick release (QR).
    Peas: Remove the bay leaf. Add the frozen peas and let them warm in the stew for 5 minutes before serving.

Notes & Advice, Storage, and Variations

Storage: The stew is perfect for making ahead and keeps in the fridge for 3-4 days. The flavor improves the next day.

Wine: For a richer flavor, deglaze the meat with 100ml of red wine after browning, before adding the broth.

Flour: To thicken the sauce, sprinkle the meat with a tablespoon of flour before adding the broth.

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atavolacontea

Here's the translation of the text into English: "At the Table with Tea: dishes accessible to everyone, often made with ingredients you already have at home, with attention to presentation and appearance. My motto? 'We will transform the ordinary into extraordinary because in the kitchen, not everything is as difficult as it seems!'"

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