Kevin & Dori’s Pressure Cooker Beef Stew

By May 12, 2015

Submited by: Kevin & Dori

Serves: 6
Prep Time: 15 min
Cook Time: 35 min

3 lbs. Beef Chuck Roast Cubed (2 in.)
1 Large Onion Quartered
6 Medium Sized Red Potatoes Halved
5 Large Carrots Halved
2 Red Bell Peppers cut into 2 in. pieces
3 Stocks Celery Cut into 1 inch pieces
8 Cloves Fresh Garlic Coarsely Chopped
1 Cup Beef Stock
1 Cup Vegetable Stock
1/2 Cup Water
1 – 8oz. Can Tomato Sauce
1/2 – 6oz. Can Tomato Paste
2 Tbsps. Worcestershire Sauce
2 Tbsps. Corn Starch or Flower Diluted
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
1 Tsp. Dried Thyme
3 Bay Leaves (remove after cooking)
2 Tbsps. Virgin Olive Oil
1 & 1/2 Tsp. Fresh Ground Salt
1 & 1/2 Tsp. Fresh Ground Pepper

Instant Pot Pressure Cooker Instructions:
Salt & Pepper the meat, then brown in the pressure cooker using it’s Sauté
function in olive oil. Deglaze with some of the beef broth or red wine. (You
may have to brown 1/2 of the meat at a time.) Add chopped garlic to the
browned meat and sauté for one more minute. Turn off pressure cooker.
Add all remaining ingredients with carrots and potatoes on top. (You want
potatoes and carrots on top so they don’t over cook.)
Close and lock the lid on the pressure cooker. Cook on HIGH pressure setting
for 35 minutes then perform a 10 minute natural pressure release. Release
all remaining pressure.


*Depending on quantity, make sure liquid does not go past the maximum line
in the pot before pressure cooking.

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6 Responses to “Kevin & Dori’s Pressure Cooker Beef Stew”

  1. Ann says:

    Love this beef stew, easy and yummy!


  2. Dale says:

    Cooked this stew today. It is fantastic. Great recipe. Thanks


  3. Susan says:

    Loved the beef stew. I fixed it tonight. Only thing I did different was to brown the meat in a fry pan. I don’t like sautéing in the instant pot.


  4. Sue in PGH says:

    This recipe is just perfect – forgiving and delicious every time (and I’ve made it at least four times)! I’ve had to sub in different veggies, went without onions and thyme, added a little red wine, boosted the spice a little… and it’s even better the next day for lunch :-) Thank you, Kevin and Dori for the best (and fastest) stew ever!


  5. weathergirl says:

    i just made this recipe and…
    when sauting the meat, you don’t say whether or not you should keep the lid on or just let it cook with the lid. i left the lid on and it stuck to the bottom with the oil. you need to revise this recipe. also which button do you press when you have all the ingredients in the pot. i ended up putting it on the “beef/stew” button for 35 mins.


    Donna Reply:

    Your choice of the “Beef/Stew” button was perfectly appropriate. “Saute” is usually an open lid function, and stirring is usually necessary to avoid sticking.


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