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A bowl of pressure cooker beef stew.
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Pressure Cooker Beef Stew

You will love having a bowl of this delicious and nourishing pressure cooker beef stew!
Course Dinner, Lunch
Cuisine American, Continental
Prep Time 10 minutes
Cook Time 35 minutes
Natural Pressure Release 10 minutes
Total Time 55 minutes
Servings 5
Calories 315kcal
Author Kate Hahnel

Equipment

Ingredients

  • 500 -700 g beef stewing cubes (approximately 1 lb - 1.5 lbs)
  • ½-1 teaspoon salt (to taste)
  • ½ teaspoon black pepper
  • 2 tablespoon cooking oil
  • 1 small yellow onion (chopped)
  • 2-3 cloves garlic (minced)
  • 1 cup beef stock (to deglaze the pot)
  • 4 medium-sized potatoes cut into large chunks
  • 2 carrots peeled, and sliced into chunks
  • ⅓ cup red wine
  • 1 can canned tomatoes (14.5 oz or 411g) - see notes
  • 1 tablespoon tomato paste
  • 1 teaspoon brown sugar - see notes (optional)
  • 2 cups beef broth (or stock)
  • 1-2 teaspoon cornstarch
  • 1-2 teaspoon water
  • chopped parsley to garnish (optional)

Instructions

  • Season the beef stewing cubes with salt and pepper.
    Seasoning beef cubes with salt and pepper.
  • Heat cooking oil using the saute function of your Instant Pot or Pressure Cooker, then brown the meat on both sides. Set this aside.
    Browning meat inside a pressure cooker.
  • Saute onion and garlic until translucent. Deglaze the pot with beef stock, scraping up any bits stuck to the bottom.
  • Return the beef to the pot then add the potatoes and carrots. Stir to combine.
  • Add red wine, canned tomatoes, brown sugar, (if using), and tomato paste.
    Adding red wine to a pressure cooking pot with beef stew and potatoes.
  • Without stirring, top with beef broth (or stock). Close the pressure cooking lid, place the valve in the sealing position, and pressure cook on high for 35 minutes.
  • Once the cooking time is over, allow for a 10-minute natural pressure release (NPR).
  • Mix cornstarch and cold water in a small bowl to make a slurry. Stir this into the stew to thicken. Add the frozen vegetables at this point and stir to combine.
    Adding cornstarch slurry to a pot of beef stew.
  • Let cook on the saute function for 5 minutes or until the frozen vegetables are cooked.
  • Check and adjust the seasoning, ladle into bowls, garnish with chopped parsley, and serve.

Video

Notes

  • Feel free to use any canned tomatoes; if opting for whole canned tomatoes, smooth out any lumps with the back of a wooden spoon after the pressure cooking is complete.
  • Brown sugar helps cut out the acidity from the tomatoes, tomato paste, and red wine.
  • I used my Ninja Foodi multi-cooker to make this recipe, but it can be made using the Instant Pot, or any electric pressure cooker.

Nutrition

Calories: 315kcal | Carbohydrates: 43g | Protein: 17g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 688mg | Potassium: 1534mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4307IU | Vitamin C: 45mg | Calcium: 77mg | Iron: 4mg