Instant Pot Beef Stew {Electric Pressure Cooker Recipe}
This Instant Pot beef stew is hearty and flavorful, the perfect comfort food. It cooks relatively quickly, thanks to the electric pressure cooker. And results in perfectly juicy, tender meat every time.
Ingredients
For Beef:
- 2 to 2 ½ pounds beef sirloin or chuck roast
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons canola oil
For Stew:
- 1 ½ cups water, divided
- 1 ½ teaspoon beef or vegetable bouillon see note
- 1 cup diced onion from about 1 medium onion
- 3 large potatoes peeled and chopped into 1-inch pieces
- 6 large carrots peeled and chopped into 1-inch pieces
- 1 stalk celery chopped into ½-inch pieces
- 2 cloves garlic minced
- 2 bay leaves
- 1 ½ teaspoons paprika
- 2 teaspoons worcestershire sauce
Instructions
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Trim large pockets of fat from roast and cut into 1-inch pieces. Place in gallon ziplock bag.
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Add flour, salt, and pepper to bag, then seal and shake and mix well until beef is well-coated.
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Select sauté on the Instant Pot (make sure it's on the hottest setting - select more to adjust it) and heat canola oil until sizzles. Pour Beef/flour mixture into instant pot and brown 3 to 5 minutes on all sides. Remove from pot and set aside.
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With sauté function still on, add ½ cup of water and stir well, scraping bits from bottom of pot to deglaze. Then turn off.
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Add remaining 1 cup of water, beef bouillon, diced onion, potatoes, carrots, celery, browned beef, minced garlic, bay leaves, paprika, worcestershire sauce. Give everything a good stir and lock lid in place.
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Select High Pressure and set the time for 35 minutes. When the beep sounds, let the pressure natural release for 10 minutes (see note), then release any remaining pressure. When the valve drops, remove the lid.
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Remove bay leaves and serve. Or alternately, pour it into a dutch oven or other ovenproof dish and bake it in the oven at 400 degrees for 10-15 minutes. This browns the beef a little more and just finishes it off really nicely.
Recipe Notes
1. For this recipe I use this homemade chicken bouillon in place of the beef or vegetable bouillon. You can also use beef or vegetable broth in place of all or part of the bouillon and water.
2. You can also let the pressure release naturally all the way instead of doing a quick pressure release after 10 minutes. Then it will stay on "keep warm" until you are ready to serve.