You can stop your search for the perfect instant pot beef stew recipe. You’ve found it. You’re done. And you’re welcome.
About a year ago we jumped on the Instant Pot(IP) craze and haven’t looked back. We use the “IP” for making those weeknight meals that we can eat for a few days in a row. Typically that includes a soup of some kind or a giant cut of meat and vegetables. We are always influenced a little from one recipe or another to form one that is truly our own and will try to blog them more.
We have the 8-Quart Duo – https://www.amazon.com/Instant-Pot-Programmable-Pressure-Steamer/dp/B01B1VC13K
This stew is perfect for the cold Winter evenings when you crave a hearty meal with big chunks of vegetables and tender cuts of steak. The acidic tomato flavor is perfectly balanced against the wine and beef broth to form a delicious and addicting soup that your family will want again and again.
Without further ado, the Norcal Foodies Instant Pot Beef Stew aka “The Greatest Beef Stew Recipe that Ever Lived.” #wehavefun
Norcal Foodies Instant Pot Beef Stew
- 2 lbs Boneless Chuck Roast, Cubed ((add more if you like))
- 1 Red Onion, chopped
- 1 bulb Garlic, chopped or crushed
- 2 Celery Stalks, finely chopped
- 1.5 lbs Fingerling Potatoes, quartered
- 16 oz Mushrooms, sliced ((we buy pre-sliced))
- 1 lb Carrots, cut or baby carrots
- 2 cups Beef Broth
- 26 oz Box of chopped tomatoes ((or freshly chopped))
- 17 oz Box of Tomato Sauce
- 1 cup Red Wine ((we used Cabernet))
- 4 tbsp Worcestershire Sauce
- 2 cups Frozen Corn
- 2 cups Frozen Peas
- 1 tbsp Sea Salt
- 1 tbsp Ground Black Pepper
- 1 tbsp Dried Oregano
- 1 tbsp Dried Crushed Basil
Cut up red onion and throw directly in the IP, or set aside in a bowl. (I realized after making this that I could have just thrown these chopped items directly in the instant pot because I’m not searing anything first.)
Cut up the Celery and Garlic and set aside, or throw directly in the Pot.
Slice up your beef into smaller cubes or rectangles. Whatever shape you like.
Add everything to the pot and season along the way with salt, pepper, oregano, basil. I didn’t actually measure at all on the seasonings.
Stir it all up well, add some more spices if you like. Make sure all the ingredients are coated with the sauce and seasonings. Close the lid and make sure your steam setting is set to “sealing.” Choose manual high pressure for 40 minutes. When done we do a Quick Pressure Release, but you can choose to do a natural if you prefer.
THE FINAL STEP – Once you open up the pot, stir in your 2 cups each of frozen peas and frozen corn. Serve and enjoy.
We suggest using Organic ingredients where available.
Let us know what you think. Remember to make it your own and add less or more of whatever you prefer. You could add some cilantro, or stir in some kale or other greens at the end. Some people add sour cream on top as well. Try it all!
Please share this with people you think would enjoy this recipe.
- Chicken Fajitas
- Norcal Foodies Instant Pot Tortilla Chicken Soup
- Norcal Foodies Instant Pot Beef Stew
- Eggs in an Egg Blanket – Poached Eggs Inside an Omelette
- Bacon and Egg Breakfast Cups – Gluten Free, Dairy Free
- Bacon Wrapped Jalapenos Stuffed with Gluten-Free Non-Dairy Cream Cheese
- Southern American Succotash Soup with Chicken
- Pork and Beef Meatloaf
- Slow Cooked BBQ Chicken
- Moroccan Chicken Soup with Charmoula Butter
Tagsavocado bacon beef bell peppers Black Beans Breakfast butter Celery chicken Cilantro corn crock pot Cumin dinner egg free Eggplant egg whites Fingerling Potatoes Garbanzo Beans Garlic gluten free green beans kale Milk mozzarella Mushrooms Olive Oil onion onions Parsley pesto Potatoes ravioli Red Onion rice slow cooker soup soyrizo thyme tomato tomatoes tomato sauce vegetable box vegetarian Zucchini