Today the wind chill was 24% and we only made it half way to the lake before the breeze was cutting through our clothes. We looked at each other and turned around and the snow started. It was not supposed to snow today and it really didn’t amount to anything but it got us in the mood for some beef stew. I had almost everything needed so what the heck grab the instant pot and cook away. I really like this recipe because I like a thick beef stew. It’s a little more work than throwing everything in the pot and pressing start but worth it.
Check it out Thicker Instant Pot Beef Stew
- Chicken thighs
- Garlic cloves
- Kosher salt
- Ground black pepper
- Crispy Breading
- Gluten Free Panko breadcrumbs
- Olive oil
- Unsalted butter
- Kosher salt to taste
Egg Wash part all in shallow bowl or plate
All-purpose gluten free flour or corn starch
Extra large eggs
Panko bread crumbs
- Pressure Cook the Chicken Thighs: Add onion, garlic, and rosemary to the bottom of the pressure cooker. Pour in 1 cup of cold running water and place a steamer basket into the pressure cooker. Place chicken thighs in the basket. Close lid and pressure cook at High Pressure for 6 minutes (small thighs) to 9 minutes (large thighs). Turn off the heat and Full Natural Release (roughly 10 minutes). Open the lid carefully.
- Prepare the Crispy Breading: While the chicken thighs are pressure cooking, heat a skillet over medium heat. Add 2 tablespoons of butter, 2 tablespoons of olive oil, and 1 – 1½ cup of panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add a small amount of kosher salt for seasoning.
- Check with a food thermometer to ensure the chicken thighs have reached an internal temperature of at least 165°F on the thickest part without touching the bone. Remove the chicken thighs from the pressure cooker.
- Meanwhile preheat oven: Preheat Air Fryer to 400°F while the pressure cooker is natural releasing. I suppose if you have one of the new ones or and adapter for the instant pot you will have to wait. I have found that preheating the air fryer helps with the crispiness of whatever I’m cooking.
- Pat dry the chicken thighs with paper towel. Lightly season with salt and ground black pepper.
- Lightly coat the chicken thighs with flour, dip them into the beaten eggs, and cover them with toasted buttery breadcrumbs. Very light spray of cooking oil on tray then place the chicken thighs in the Air Fryer quick another quick spray. I mean quick does not need much, and for roughly 5 to 10 minutes until the toasted breadcrumbs stick onto the chicken.
Note: I suppose you could make a gravy from the drippings in the instant pot but I prefer my fried chicken naked so to speak.
Now enjoy. This was gluten free from my wife, but I can’t wait to try with a traditional southern fried chicken coating anyone have suggestions.
Tried another batch this time I marinaded the thighs in buttermilk overnight and used italian breadcrumbs. Getting there but not quite up to southern fried chicken
Market Basket had plum tomatoes for 99 cents and it was a raw day so………Most think of the instant pot recipe as quick and easy, throw it in and press a few buttons and walk away. This is one of my favorite soups and I figure I would try it in the Instant Pot but the prep like roasting the tomatoes does take some time. I suppose one could buy some roasted tomatoes to skip that step there are even some smoked fired roasted tomatoes would also save about 40 or so minutes. I also did my own smoked tomatoes last summer and here is the stove top recipe basically the same.
Anyway I choose the oven this day to roast my tomatoes.
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 cup plus 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions – about 2 onions
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter
- A good pinch of crushed red pepper flakes about 1/4 teaspoon
- 1 (28-ounce) canned whole plum tomatoes, with their juice
- 4 cups fresh basil leaves packed (save small amount for garnish)
- 1 teaspoon fresh thyme leaves
- 1 quart chicken or vegetable stock
- Add a red pepper sliced in half and seeded and white vein removed or two to the tomatoes while roasting
- 3-4 cups fresh Cilantro or mix of both basil and cilantro.
- Fresh or frozen corn (use if using cilantro the combo is great)
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper I also add a small amount of dried basil or even crushed dried rosemary. Spread the tomatoes in 1 layer on a baking sheet, drizzle any left oil mixture and roast for 45-55 minutes. I like them to get caramelized.
In the instant pot, sauté the onions with 2 tablespoons of olive oil, the butter and red pepper flakes for 10 minutes, until the onions start to brown then add and garlic for about 30 seconds . You’ll kow when you get that great garlic smell. Add the canned tomatoes, basil and or cilantro, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Seal and press soup button it defaulted to 30 minutes. I was going to try it with venting but I screwed up so that will be next time.
Pass through a food mill fitted with the coarsest blade. Taste for seasonings. ou can add corn at this point if you want frozen or fresh. Chiffonade small amount of the basil and sprinkle over soup when served. Serve hot or cold. Alternatively you can put in blender instead of food mill.
Chiffonade :Arrange the leaves in a stack, roll them up cigar-style, and slice the roll as thinly as you can. The word for this technique (should you care to brush up on your French while you slice) is chiffonade (shihf-uh-NAHD).
Like most I cook pretty much the same things over and over with small changes here and there. I was in a rut, sort of and wanted something different. I had some wholefoods stew meat in the freezer and had recently cooked one of my instant pot favorites Thicker Instant Pot Chili so beef stew was not on my list. I remembered the Texas chili I made and said maybe I’ll make a variation of that. I looked at some recipes for ideas and went to work.
- 1 1/3 pounds stew meat, diced into ½ to 3/4-inch cubes – I had a little over 1 pound
- Kosher salt and freshly ground black pepper, to taste
- 1 red onion, diced
- 4 cloves garlic, minced
- Big spoon full of sliced jalapeños for the jar, then minced
- 1 (14.5-ounce) can diced tomatoes
- About a cup of Lyn’s pasta sauce – got to use what’s on hand. (subbed for tomato sauce)
- 2 tablespoons chili powder
- 1 (15-ounce) cans kidney beans, drained and rinsed
- Shredded Monterey Jack cheese, for serving
- Sour Cream, for serving
- Chopped Avocado, for serving
- Season stew meat with salt and pepper, to taste.
- Let sit for about 10-15 minute
- Pat dry with paper towel
- Heat olive oil In Instant pot on sauté
- Add stew meat and sear until browned, about 2 -4 minutes. Add onion, garlic and jalapeno, and cook until fragrant, about 1-2 minutes. Stir in diced tomatoes, tomato sauce, chili powder, kidney beans and 1 to 1 ½ cups water.
- Seal the instant pot and choose Chili button set for 30 minutes
- Let natural release
Serve with shredded Monterrey Jack cheese, a dollop of sour cream and avocado maybe corn bread or chips, if desired.
I only had some left over Garlic toast and you got to use what you have, Mike, my son came over to do his taxes and laundry he did not mind at all.
It’s hard to say where the heat came from but I might try less chili powder or jalapeños next time. Mike likes it hot said it was really good. I would like to make it a little thicker just my tastes.
Thicker Instant Pot Chili
I’ve been craving chili recently but did not want to take all day so I decided that I would do it in the instant pot. I’ve tried this before but they seem to come out soupy than what my mind’s eye wants.
I wanted something that was thick and full of flavor. I had a pound of hamburger in the freezer and my pantry was stock so what the hell.
- lb ground meat
- 16oz tomato sauce
- Small to medium size onion roughly diced
- Pinto Beans
- Tablespoon chili powder
- teaspoon granulated garlic or garlic powder
- teaspoon smoked paprika
- ½ heaping teaspoon cumin, I like this stuff
- Salt and Pepper to taste
- ½ Small Red pepper roughly chop or more your choice
- Freshly ground cheddar
- Thinly slices scallion
Turn the instant pot to sauté and add maybe a teaspoon of oil. Add ground beef and brown. Depending on the % you may want to drain the pot after browning. My frozen was 90% sirloin so no draining was needed. Add the rest of the ingredient and mix thoroughly.
Put cover the cover on and turn to no venting then turn the instant pot to manual and 10 minutes. When it is done turn off and let naturally depressurize. I then turned back to sauté add the red pepper, stirring constantly and when it came to a boil turn it off. It is essentially done just taste for spices shovel out a serving and top with cheese and scallions.
Good for a bowl or a burrito or a taco.
I went out to pick what might be to be the last batch of ripe tomatoes. Last year I had 5 pounds of Green tomatoes and made green tomato salsa. This year maybe a pound left still on the vine. What’s that saying what a difference a day makes well in this case a year. So back to Lyn, do you think we could make this? I jump on it and she helped a little but soon had disappeared to go shopping and what not. Did not bother me I in heaven in a kitchen.
Oh one thought I prefer a thicker chili so next time i might add some flour as last stage of sauteing the onions or maybe when I add the spices not sure any thoughts?
- 2 tbsp canola oil
- 1 large onion
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp Onion powder
- 2 Tbsp Cummin
- 2-3 Tsp Cayenne Pepper Powder – IF you like it really spicy use this amount.
- 2-3 tsp crushed red pepper flakes
- 1 tsp Paprika
- 1-2 Bay leafs
- 2 medium carrots diced
- 3 stalks of celery diced
- 2 medium red bell peppers diced
- 2 lbs of tomatoes
- 1 cup of sweet corn
- 1 can of beans your choice – I used black
- 2 cups of vegetable broth
- 1 tsp salt
- With food processor, crush the tomatoes and set aside
- Turn instant pot to saute and add Oil
- when it is hot add onion saute until translucent.
- add the garlic stir until you smell it
- Add celery, carrots, corn and bell pepper stir
- Add all spices and stir
- Maybe flour at this point what do you think?
- Add crushed tomatoes and broth and stir
- seal the instant pot and push the chili button.
- I let it naturally cool rather than release the pressure when done.
- remember to remove the bay leaves.
It was a cold day and the skies were threatening snow we were off to the grocery store and my stomach spoke up Beef…. Beef Stew. I wanted a stew that was thicker than the other Instant pot stew I made and this one looked good, so good I’m using their finished picture. It came out just like my mind’s eye had pictured full of flavor and the veggies cooked perfectly. The only thing I did was substitute some red wine for the sherry also had pre-cut stew meat. The extra effort and time was well worth it!
They said and I agree:
You’ll Enjoy Instant Pot Beef Stew Because:
- Easy to make
- Cut short half the cooking time comparing to cooking on stovetop
- Huge flavors – packed with *umami!
- Soul-satisfying, cozy comfort food
- Healthy – packed with earthy root vegetables
- Tenderized, juicy, moist beef in hearty thick sauce full of body & texture
Instant Pot Beef Stew are Great for:
- Cold weather
- When you’re craving for a filling & comforting meal
- Dinner parties
- Holiday meals
*Umami (/uˈmɑːmi/), or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as brothy or meaty. People taste umamithrough taste receptors specific to glutamate.
Classic American Instant Pot Beef Stew Recipe: Make this soul-satisfying beef stew. Tender & moist pressure cooker chuck roast immersed in a rich, hearty, umami sauce.
Author: Amy + Jacky | Pressure Cook Recipes
Recipe type: Dinner, Lunch, Main Course, Meat, Stew, Vegetables, Easy
PREP: 10 MINS | COOK: 110 MINS | TOTAL: 2 HRS
SERVING: 2 – 4
- 2 pounds (1001g) USDA Choice Grade Chuck Steak (Canada AAA Grade Blade Steak), 1.5 inch in thickness – I bought precut stew meat.
- 3 medium garlic cloves (15g), crushed and minced
- 12 white mushrooms (150g), thinly sliced
- 2 small onions (214g), thinly sliced
- 2 celery stalks (150g), cut in 1 ½ inch (4cm) chunks
- 2 medium carrots (200g), cut in 1 ½ inch (4cm) chunks
- 3 – 4 small Yukon gold potatoes (365g), quartered
- ½ cup (65g) frozen peas
- ¼ cup (63ml) of sherry wine – I used Juxtapoz red wine instead that I had opened.
- 2 bay leaves
- ¼ teaspoon (0.35g) dried thyme
- 1 tablespoon (8g) flour
- Kosher salt and black pepper to taste
Chicken Stock Mixture
- 1 ½ cup (375ml) unsalted homemade chicken stock
- 1 tablespoon (15ml) Worcestershire sauce
- 1 tablespoon (15 ml) light soy sauce
- 1 tablespoon (15ml) fish sauce
- 3 tablespoons (50ml) tomato paste
One batch of vegetables stayed in the pot to enhance flavor and acts as a natural thickener for the beef stew.
The other batch of vegetables was set aside and added back into the beef stew afterwards. This adds texture for the overall dish.
- Prepare the Pressure Cooker:Heat up your pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function) over medium high heat. Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
- Brown Chuck Steak:Note: I had already cut up pieces but browned the same way except season all sides first.
- Season one side of the chuck steak generously with kosher salt and freshly ground black pepper. Add 1 tablespoon (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with kosher salt and freshly ground black pepper. Brown for 6 – 8 minutes on each side without constantly flipping the steak. Remove and set aside in a large mixing bowl.
- Make Chicken Stock Mixture:While the chuck steak is browning in pressure cooker, mix 1 tablespoon (15ml) Worcestershire sauce, 1 tablespoon (15ml) light soy sauce, 1 tablespoon (15ml) fish sauce, 3 tablespoons (50ml) tomato paste with 1 ½ cup (375ml) unsalted homemade chicken stock.
- Sauté the Mushrooms:Add sliced mushrooms in pressure cooker. Sauté until all moisture from the mushrooms have evaporated and the edges are slightly crisped & browned. Roughly 6 minutes. Taste and season with kosher salt and freshly ground black pepper if necessary. Remove and set aside.
- Sauté the Vegetables:Add 1 tablespoon (15ml) of olive oil in pressure cooker if necessary. Add thinly sliced small onions and sauté until soften and slightly browned. Add minced garlic cloves and stir for roughly 30 seconds until fragrant. Add all celery chunks, carrots chunks and sauté until slightly browned. Season with salt and freshly ground black pepper if necessary.
- Deglaze: Pour in ¼ cup (63 ml) sherry wine and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Let the sherry wine reduce to allow some of the alcohol to evaporate.
- Pressure Cook the Vegetables:Add 2 bay leaves, ¼ tsp (0.35g) dried thyme, quartered potatoes, and chicken stock mixture in the pot. Mix well. Close lid and pressure cook at High Pressure for 4 minutes and Quick Release. Open the lid.
- Cut the Chuck Steak:While the vegetables are pressure cooking. Cut the chuck steak into 1.5 inch – 2 inches stew cubes on a large chopping board. Place all chuck stew meat and the flavorful meat juice back in the large mixing bowl. Add 1 tablespoon (8g) flour in mixing bowl and mix well with the stew meat. Don’t worry, your pressure cooker can get up to pressure with a small amount of flour.
- Pressure Cook the Beef Stew:Remove half of the carrots, celery, potatoes from pressure cooker and set aside. Place beef stew meat and all its juice in the pressure cooker. Partially submerge the beef stew meat in the liquid without stirring, as you don’t want too much flour in the liquid at this point. Close lid and pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
- Thicken Beef Stew and Add Vegetables:On medium heat (Instant Pot: press Sauté button), breakdown the mushy potatoes and carrots with a wooden spoon. Stir to thicken the stew. Add frozen peas, sautéed mushrooms, and the set aside carrots, celery and potatoes in the pot. Taste and season with kosher salt and freshly ground black pepper if necessary. We added 2 pinches of kosher salt.
- Serve:Serve with mashed potatoes, pasta or your favorite starch.
I did notice that leftovers required a little more liquid when reheating
Cooking Tips for Instant Pot Beef Stew
- Why are we browning the chuck steak as a whole before cutting it up?
Due to less surface area, browning the chuck steak as a whole will retain more moisture. Maillard reaction excels in dry and high heat environment, so the chuck steak will also brown faster and better when compared to cubed stew.
The caramelized flavors from browning is one of the secrets to a rich hearty beef stew.
- Can I use other beef cuts for this recipe?
Chuck roast is one of the most suitable cuts for the pressure cooker. For optimal result, choose one that is well marbled! Beef Brisket is also a good choice, but it will take a longer time (~70 minutes).
- Can I skip the sauté steps and dump everything into the pressure cooker for this beef stew?
Yes, you can dump everything into the pressure cooker and cook for 32 minutes. But if you want to up your beef stew game, give it some time and love.
- In Step 7 – Dried thyme:Release the flavor of dried thyme by scrubbing them against your fingers while adding them to the stew.
- In Step 9, why did we remove half of the carrots, celery, potatoes from the Instant Pot?
We first perfectly cooked all the vegetables and separated them into 2 batches.
Lyn made this last time and it was good, I made it this morning it came out good very spicy. If you want to calm it down maybe leave out the Cayenne or cut the amounts in half.
Slightly modified Whole Foods recipe.
- 1 tablespoon avocado oil or other fat
- 1 medium yellow onion, rough chop
- 1¼ pound carrot, rough chop
- 1 jalapeño or serrano pepper, with seeds, rough chop 2 teaspoons grated ginger
- 4 cups broth, veggie or chicken
- 1 teaspoon sea salt OR 1 tablespoon fish sauce (to taste for saltiness)
- 1 teaspoon garlic powder
- ½ teaspoon curry powder
- ¼ teaspoon Garam Masala
- ¼ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- Cilantro, chopped (added in after cooking, before pureeing) if you don’t have I have substituted some ground coriander about teaspoon.
- ½ cup cream or full fat coconut milk
- 3 tablespoons honey, optional
Instant Pot Directions
Using the sauté feature, heat the oil and add the onion. Sauté for 3-5 minutes to soften but not brown.
Add in the chopped carrot and pepper, sautéing for a couple of minutes.
Add in the broth and all the spices, stirring.
Lock the lid and set manual pressure for 12 minutes.
When time is up, do a quick release, unlock the lid, add the cilantro, and puree the soup in a blender, food processor, or try using your immersion blender.
Add back to pot and stir in the cream and honey
Garam masala is a blend of ground spices common in India, Pakistan, and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to “heating the body” in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine.
Wholefoods had a special on stew meat so I grab some and made this great 10 Minute stew.
Well that’s a little deceptive it takes time to prep, time to build, time to natural release the pressure but only 10 minutes pressure cooking time
· 3 cups dice Carrot
· 2 cups dice Celery
· 4 cups peel and dice Russet Potato – I would cut slightly large dice.
· 1 ½ cups dice Onion
· 3 teaspoons mince Garlic, Cloves
· 4 ½ teaspoons Worcestershire sauce
· 1 teaspoon Thyme, Dried
· 1 teaspoon Basil, Dried
· 1 whole Bay Leaf
· ½ teaspoons Black Pepper
· Pinch of Red Pepper flakes
· 2 pounds Stew Beef – lightly coated with flour in hopes to thicken the gravy, this was a no browning recipe
· 14 ½ ounces Diced Tomatoes, Canned
· 14 fluid ounces Beef Bone Broth
· ⅛ teaspoons Salt
Sorry was so hungry forgot to take finished picture will post one next time, I used recipe picture from once a month meals this was her receipe I added just a few things
**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using frozen or more servings you may need to increase your cooking time.**
Place all ingredients into inner pot.
Lock cover into place and seal steam nozzle.
Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.
Remove bay leaf.