Thicker Instant Pot Beef Stew

Thicker Instant Pot Beef Stew

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.

INSTANT POT BEEF STEW

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
Cuisine: American

  PREP: 10 MINS |  COOK: 110 MINS |  TOTAL: 2 HRS
SERVING: 2 – 4

  

INGREDIENTS

  • 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

 

Note:

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.

 

How

  1. 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).
  2. Brown Chuck Steak:Note: I had already cut up pieces but browned the same way except season all sides first.
  3. 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.
  4. 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.
  5. 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.

Their picture was better than mine.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve:Serve with mashed potatoes, pasta or your favorite starch.

Doesn’t their picture look so good?

I did notice that leftovers required a little more liquid when reheating

 

Cooking Tips for Instant Pot Beef Stew

  1. 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.

  1. 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).
  2. 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.
  3. In Step 7 – Dried thyme:Release the flavor of dried thyme by scrubbing them against your fingers while adding them to the stew.
  4. 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.

 

Instant Pot Thai Carrot Soup

Instant Pot Thai Carrot Soup

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.

Ingredients

  • 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

Instructions

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

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.

Instant Pot beef Stew

Instant Pot beef Stew

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

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Ingredients

·       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

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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

 

Directions

**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.

Release pressure.

Remove bay leaf.

Instant Pot More Bean than Beef Chili

Instant Pot More Bean than Beef Chili

We have been dying to make chili for sometime now but just never seemed to get around to it. So yesterday we grabbed some ground sirloin, dried beans and diced tomatoes. One can was regular the other fire roasted, not sure if it was planned or just happen to get mixed up either way it works for me. We had read that you don’t have to soak the beans but the old ways stick in your head.  This morning Lyn got out of the shower and the smell of chili had risen to the second floor, ya I start my Sunday cooking early.

This was kind of a cook from the gut recipe

 

Ingredients:

  • 2 cups dry pinto beans (soaked overnight)
  • 1 tablespoon chili powder
  • 3/4 tablespoon Cumin powder
  • 2 can diced green Chiles
  • 2 cans diced tomato
  • 1 small onion diced
  • 2 glove garlic
  • 1 lb course ground sirloin
  • diced jalapeño to your liking.
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Instructions:

  • Brown ground chuck and allow to caramelize using Sautee mode.  Remove and drain
  • Deglaze pan with can of diced tomatoes.
  • Add meat,  beans and all other ingredients in Instantpot and set for Chili/ Beans
  • After first cycle in the beans setting check your seasonings then reset the Instantpot for the beans cycle again.
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Serve
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Instant Pot Boneless Turkey Breast

Again Lyn loves the white meat and I love Lyn so when we saw this nice little boneless turkey breast at Whole Foods we grabbed it.

I made a quick brine or smoked seat salt, some natural sugar that Lyn had in pantry and water let it sit for a few hours – I just guessed at this part.

Dried it off and browned all sides under Sautee setting.   I’m still getting used to it but I don’t like this setting don’t think it gets hot enough but you do get those brown bits on the bottom of the pan.

Remember is browning something make sure it has been patted dry or you’ll lower the temperature of the pan or just steam it.

I put the steam rake in and added a cup of broth then put the breast in.

Sealed it and pushed the poultry button.  ( Sorry I can’t remember if I added the time or not.

It came out pretty moist, tender and have to admit pretty good in fact I have some diced in my salad today.

 

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Instant Pot Corned Beef Brisket

Instant Pot Corned Beef Brisket

Once a year sometimes maybe twice we make a corned beef brisket, yes usually around St Patrick’s Day.

Instant Pot here we try.

Instant Pot Corned Beef

I adapted this recipe stayed with the packet that came with the brisket from Nourish To Fuel.

Ingredients

  • 3-4 pound Corned Beef Brisket
  • 3 cups Beef Broth
  • 3 cups Water
  • 1 Shallot, peeled and roughly chopped (substitute ¼ medium onion)
  • 3 Garlic Cloves, peeled and whole
  • 15 Whole Black Peppercorns
  • 9 Whole Allspice
  • 3 Bay Leaves
  • 5 sprigs Fresh Thyme
  • 6 small to medium Red Potatoes, rinsed and cut into eighths (optional)
  • 5 Carrots, peeled and cut into 2-3 inch pieces
  • 2 Shallots, minced (substitute ½ minced onion)
  • 2 cloves Garlic, minced
  • ½ teaspoon Diamond Kosher Salt
  • 1 head green Cabbage, cut into 8 wedges
  • Instructions
  1. Place corned beef brisket in Instant Pot fat side up. Add beef broth, water, rough chopped shallot, 3 garlic cloves, peppercorns, allspice, bay leaves, and thyme.
  2. Place lid on Instant Pot in locked position, making sure vent is sent to “sealing”. Plug in Instant Pot.
  3. Press “Manual’ and “+” to increase cooking time to 90 minutes at High Pressure.
  4. After a moment the display will turn to “On” while the pot heats up and pressure increases, once the pot has warmed up the display will start counting down.
  5. When finished cooking wait to open lid until the pressure float is down on it’s own, or release pressure manually by moving vent to “venting”. Unplug Instant Pot.
  6. Remove Corned Beef from pot, saving liquid for cabbage, carrots, and optional potatoes. Cover corned beef with aluminum foil and set aside.
  7. Strain cooking liquid with a slotted spoon to remove fat, bay leaves, and thyme.
  8. Place optional potatoes, carrots, shallots, garlic, and salt into cooking liquid then place cabbage on top.
  9. Place lid on Instant Pot in locked position, making sure vent is sent to “sealing”. Plug in Instant Pot.
  10. Press “Manual’ and “+” to increase cooking time to 15 minutes at High Pressure.
  11. After a moment the display will turn to “On” while the pot heats up and pressure increases, once the pot has warmed up the display will start counting down.
  12. When finished cooking wait to open lid until the pressure float is down on it’s own, or release pressure manually by moving vent to “venting”. Unplug Instant Pot.
  13. Remove vegetables from Instant Pot and serve with sliced corned beef.
  14. For Slow-Cooker Variation
  15. Place all ingredients except cabbage (corned beef, beef broth, water, 3 shallots, 5 cloves garlic, peppercorns, allspice, bay leaves, thyme, optional potatoes, and carrots) in large slow-cooker (7 quart or larger), and cook on high for 4 hours.
  16. Add cabbage on top of corned beef, cook for another hour on high.

 

corned beef

Instant Pot MAPLE SMOKED BRISKET

Instant Pot MAPLE SMOKED BRISKET

I’m such a brisket nut that the first thing I made in our new Instant Pot was a BBQ flat cut brisket. When you cook brisket one of the best things is after a few hours coming back into the house and being taken over by the aroma. Well with the Instant pot you start to get that aroma in maybe 5-10 minutes and it is torture, your stomach starts to tell you Hey! I’m Hungry already FEED ME! I like the fact that with this new toy it does not take long before it is done and ready to eat. The only thing with this recipe was the liquid smoke, although adding that BBQ flavor and smell it was the smell that linger for almost a week. A good and bad thing. I felt like I was walking into a BBQ restaurant which in my mind is pretty much heaven. Anyway……

 

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From BARE Root Girl

Directions:

Remove the brisket from the refrigerator about 30 minutes before cooking.   Pat it dry with paper towels and set it aside.

Mix the spice blend by combining the maple sugar, smoked sea salt, pepper, mustard powder, onion powder, and smoked paprika.   Coat the meat generously on all sides.  The rub will get a bit sticky due to the sugar.

Set your Instant Pot to “Sauté” and allow it to heat up for 2-3 minutes.  Grease the bottom with a bit of high heat cooking oil and add the brisket.  Brown on all sides until deeply golden but not burnt.  Turn the brisket to fatty side up and add the broth, liquid smoke, and thyme to the Instant Pot.  Scrape the browned bits off the bottom and cover with the lid.

Switch the setting to “Manual” and increase the cook time to 50 minutes.  Once finished, allow the Instant Pot to release steam on it’s own (EDIT: I’ve found that using the quick release valve can leave large, leaner cuts of meat tasting a little dry).  Remove the brisket from the pot and cover it with foil to rest.  Switch the Instant Pot to “Saute” again to reduce & thicken the sauce (optional) with the lid off for about 10 minutes.

Slice the brisket on a bias and serve it with your favorite whipped veg (this recipe for Creamy Whipped Parsnips shown here) and drizzle with the reduced sauce.

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*Notes:

-Make sure you find a liquid smoke that has no additives or MSG.  You can skip the liquid smoke but you’ll get a more subtle smoke flavor.

-With a bit of experimentation, I’ve found that increasing or decreasing your meat size by ½ lb. (when the meat is kept whole and not chopped up) requires about a 10 minute change in cooking time.  For example, 1 lb. needs about 40 minutes, where 2 lb. needs about 60 minutes.  The nice thing about the Instant Pot is that it’s quick and easy to throw the lid back on and add another 10 minutes, as needed.

-If using a slow cooker, brown the brisket in a saute pan before adding it to your slow cooker.  Add the broth to the saute pan to deglaze and grab all the flavor from the browned bits.  Then pour the broth straight into the slow cooker, along with the liquid smoke and thyme.  Cook on “Low” for 6-8 hours or until the meat is tender and slices easily.