Start by trimming off any excess fat from the stew meat. The Instant Pot doesn’t render the fat in the same way that a slow cooker does, so I find it’s best to start with less fat on the meat. The meat will still be tender, it’s just that the fat doesn’t melt away like it does if it’s cooked low and slow.

Toss the stew meat with flour, salt and pepper and sear. Honestly, when working with 3 pounds of stew meat, the searing can be the most time consuming part in an Instant Pot. The Instant Pot gets very hot, but the surface area for searing is not very big. I seared the meat in three batches to make sure each piece had a good sear. To speed the process along, you can sear the meat in a large cast iron skillet and knock it out in one batch

5 from 1 vol
Instant Pot Pressure Cooker Beef Stew
Prep Time
10 mins
Cook Time
20 mins
Total Time
40 mins

Servings: 6


3 pounds of beef stew cut into 1-inch pieces and fat trimmed
1/3 cup flour
Kosher salt and freshly ground pepper to taste
3 Tbs. vegetable oil
1/2 cup red wine
1 onion diced
2 garlic cloves minced
3 carrots peeled and cut into 1/2-inch pieces
2 celery stalks cut into 1/2-inch pieces
1 lb. red potatoes cut into 1/2-inch pieces
1 Tbs. tomato paste
2 1/2 cups reduced sodium beef stock
1/4 cup of chopped Italian Flat Leaf Parsley


In a large bowl, combine stew meat with flour, salt and pepper.
Heat vegetable oil in Instant Pot using Saute function adjusted to high and sear beef in batches.
Remove stew meat from Instant Pot and wine.
Let wine reduce by half.
Return beef to Instant Pot and add onions, garlic, carrots, celery, potatoes, tomato paste and beef stock.
Season with salt and pepper.
Add lid to Instant Pot, turn Pressure Release Valve to Sealing and set Instant Pot to High Pressure for 20 minutes using Manual mode.
Once 20 minutes countdown is completed, let Instant Pot Natural Pressure Release for about 10 minutes.
Then turn Pressure Release Valve to let any remaining pressure escape.
Carefully open lid, angling Instant Pot lid away from you as your twist it off to avoid the hot steam.
Stir in flat leaf parsley and additional salt and paper as needed

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