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Ambit Cooks | Instant Pot Beef Stew

Posted by: Anna | 01/24/2017 at 09:00 AM


Ambit Cooks | Instant Pot Beef Stew

The Instant Pot is a hot ticket item this year, and for good reason. This multi-function electric pressure cooker can saute, produce super tender meat and stews in under an hour, as well as function as a rice cooker and a crock pot. Winter is the perfect time for a hearty stew, so the Instant Pot really is a must have this season.

Our take on beef stew features mashed potatoes instead of your typical “chunks” and incorporates non-traditional savory herbs and spices that make this dish something special. We even added kale for a little extra leafy green in this carb-heavy meal. The Instant Pot’s saute and pressure cooker functions make this dish, that would otherwise take hours in a crock pot, quick and easy. So get (pressure) cooking and enjoy!

Ingredients

  • 2.5 to 3-pound beef chuck roast, 1-inch cubes
  • 5 cups beef broth
  • 3 cloves garlic, minced
  • 4 medium russet potatoes (or 3 large), peeled and halved
  • 5 large carrots, peeled and cut into 2-inch slices
  • 6 celery stalks, cut into 2-inch slices
  • 5 tablespoons fresh dill, chopped (one whole package)
  • 1 tablespoon parsley, chopped (for garnish)
  • 12 oz pearl onions, peeled (fresh or frozen)
  • 3 cups kale, roughly copped
  • 1/4 cup tomato paste
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon peppercorns
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 3 tablespoons milk

Pressure Cooker Beef Stew Ingredients

Instructions

Begin by washing and prepping your vegetables as directed and trimming and cubing your meat. Season the meat generously with salt and pepper.

Add the vegetable oil to your Instant Pot and turn on the saute function. Place the cubes of meat in the pot and brown on all sides. Take care not to crowd the meat so it has plenty of room to brown properly (this may take two or three batches to complete). Once browned, set aside and turn off the saute function.

Add onions, kale, carrots, celery, garlic, browned beef, tomato paste, peppercorns, beef broth, dill, bay leaves, cinnamon and salt to your pot. On top of the stew, add the halved potatoes and make sure they are mostly covered by the broth (if you need to add additional broth, please do).

Put the lid on your Instant Pot and set it on the Meat/Stew function, which cooks on high pressure for 35 minutes. If you want your meat falling apart-tender, you can use the manual function and set it to 40 minutes on high pressure. Once you hear the Instant Pot beep that it’s done, open the quick release valve on the lid and let the cooker depressurize.

Remove the potatoes with a slotted spoon and mash with the butter and milk. Add salt to taste. Serve stew with a large dollop of mashed potatoes and sprinkle with parsley to garnish.

Instant Pot Beef Stew

Instant Pot Tips

The trick when using a pressure cooker to make stew is to cut smaller pieces of meat and larger vegetables so the meat isn’t under-cooked and your veggies don’t fall apart.

Also, keep in mind that the entire pressure cooking process takes longer than the timer indicates because the pot has to come up to pressure before the clock actually kicks in. This is important to know if you’re planning on eating at a specific time—it typically takes about 15 minutes to reach high pressure and about 5 minutes to depressurize if you use the quick release valve.

Instant Pot Pressure Cooker


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