Description
This hearty Pressure Cooker Beef Stew is a comforting and flavorful one-pot meal made with tender chuck roast, vegetables, and a rich sauce. Using a pressure cooker, it delivers perfectly cooked beef and vegetables in under an hour—ideal for a satisfying family dinner.
Ingredients
Scale
Beef and Seasoning
- 2 pounds chuck roast, trimmed and cut into 2-inch cubes
- Salt and freshly ground black pepper, for seasoning
- 1 tablespoon vegetable oil
- 1 tablespoon butter
Vegetables
- 1 cup diced frozen onion
- 10 small new potatoes, washed and quartered
- 3 large carrots, cut into ½-inch pieces
- 2 ribs celery, cut into ½-inch pieces
- 1 cup frozen corn
- ½ cup frozen peas
Liquids and Herbs
- 2 cans (14.5 ounces each) reduced-sodium beef broth
- 1 can (14.5 ounces) crushed tomatoes
- 2 tablespoons dried parsley
- 2 bay leaves
Thickening Slurry
- ¼ cup all-purpose flour
- ¼ cup cold water
Instructions
- Season Beef: Generously season the chuck roast cubes with salt and freshly ground black pepper to enhance the meat’s flavor.
- Brown Beef: Select the Sauté function on your pressure cooker. Add vegetable oil and butter to the pot. Once the butter melts, brown the beef in batches for about 5 minutes each, ensuring not to overcrowd the pot. Add more oil if needed. Transfer browned beef to a plate.
- Sauté Onions and Deglaze: Add diced frozen onions to the pot and sauté for about 3 minutes until softened, stirring frequently. Pour in the beef broth to deglaze the pot by scraping up any browned bits on the bottom with a wooden spoon, adding great flavor.
- Add Ingredients and Pressure Cook: Stir in crushed tomatoes, dried parsley, bay leaves, and the browned beef with its juices. Lock the lid in place and select the High Pressure setting for 10 minutes cook time.
- Pressure Release and Add Vegetables: After cooking, allow natural pressure release for 5 minutes, then perform a quick release to fully depressurize. Carefully remove the lid. Add the quartered potatoes, carrot pieces, and celery to the pot.
- Pressure Cook Vegetables: Replace the lid and cook again on High Pressure for 2 minutes. When done, turn off the cooker and wait for a 5-minute natural release before finishing with a quick release. Remove the lid carefully and discard the bay leaves.
- Make Thickening Slurry: In a small bowl, whisk together the all-purpose flour and cold water until smooth. Slowly stir in 1 cup of hot broth from the pot into the slurry to temper it, then add the mixture back into the stew.
- Thicken and Add Final Ingredients: Select Sauté again and bring the stew to a gentle boil, stirring constantly until the sauce thickens. Stir in frozen corn and peas, and adjust seasoning with additional salt and pepper as desired. Serve hot.
Notes
- This comforting stew is perfect for a hearty family meal and can be prepared in under an hour using a pressure cooker or Instant Pot.
- For a thicker stew, allow it to simmer longer on Sauté after adding the slurry.
- You can substitute fresh vegetables if preferred but adjust cooking times accordingly.
- Leftovers taste great and can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 702 kcal
- Sugar: 8 g
- Sodium: 604 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 68 g
- Fiber: 8 g
- Protein: 47 g
- Cholesterol: 131 mg
