12 Instant Pot Beef Stew Recipes That Save You Time And Effort

I’ve recently discovered a collection of Instant Pot beef stew recipes that are perfect for a busy lifestyle. These hearty and flavorful meals can be prepared without spending hours in the kitchen. From classic stews to zesty Mexican flavors, these recipes promise tender, juicy beef quickly. Curious about the possibilities? There’s something delicious waiting to effortlessly elevate your dinner game.

Classic Instant Pot Beef Stew

A timeless and hearty dish, Classic Instant Pot Beef Stew is the perfect meal for those chilly nights when you crave something comforting and fulfilling. This recipe takes the traditional flavors of beef stew and elevates them with the convenience of an Instant Pot, allowing you to enjoy the same rich taste in a fraction of the time. The tenderness of the beef, the earthiness of the vegetables, and the savory broth come together to create a dish that’s both satisfying and delicious.

The beauty of this beef stew recipe lies in its simplicity and the depth of flavor achieved through pressure cooking. This method not only speeds up the cooking process but also assists in retaining the nutrients and flavors of the ingredients. Gather your ingredients, set your Instant Pot, and in no time, you’ll have a steaming bowl of stew that will warm your heart and soul. This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 3 cups potatoes, peeled and cubed
• 3 carrots, sliced
• 2 stalks celery, sliced
• 2 bay leaves
• 1 cup frozen peas
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions:

1. Sear the Beef: Set your Instant Pot to the ‘Sauté’ mode and add the olive oil. Once hot, add the beef cubes in batches to avoid overcrowding. Brown them on all sides and then remove them to a plate. This step locks in the juices and adds depth to the flavor.
2. Sauté Vegetables: In the remaining oil and beef drippings, add the chopped onions and minced garlic. Sauté until the onions are translucent, about 3-4 minutes. This builds a flavorful base for your stew.
3. Deglaze the Pot: Carefully pour in a bit of the beef broth and use a wooden spoon to scrape up any bits stuck to the bottom of the pot. This prevents burning and guarantees all flavors are incorporated.
4. Add Ingredients: Return the beef to the pot, then add the remaining beef broth, tomato paste, Worcestershire sauce, salt, pepper, thyme, potatoes, carrots, celery, and bay leaves. Stir to combine all ingredients.
5. Pressure Cook: Secure the lid on the Instant Pot, making sure the valve is set to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 35 minutes. Once done, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
6. Thicken the Stew: In a small bowl, mix the cornstarch with water to form a slurry. Set the Instant Pot back to ‘Sauté’ mode, add the slurry, and stir until the stew thickens. Add the frozen peas and cook for another 5 minutes until they’re heated through.
7. Serve and Enjoy: Remove the bay leaves before serving. Ladle the stew into bowls and serve hot.

Extra Tips:

For the best results, make sure that you brown the beef properly as it adds a much richer flavor to the stew. If you prefer a thicker stew, you can adjust the cornstarch mixture to your liking. Feel free to experiment with additional herbs, such as rosemary or parsley, to give the stew a personalized touch. Additionally, if you don’t have tomato paste, a few tablespoons of ketchup can be a handy substitute.

Spicy Mexican Beef Stew

Spicy Mexican Beef Stew is a flavorful and hearty dish that captures the essence of Mexican cuisine with its rich spices and tender meat. Perfect for those who enjoy a bit of heat, this stew combines beef chunks with a medley of vegetables and spices to create a warming and satisfying meal.

Utilizing the Instant Pot, this recipe allows you to achieve the slow-cooked depth of flavor in a fraction of the time, making it ideal for busy weeknights or whenever you crave a comforting bowl of stew.

This recipe serves 4-6 people and is perfect for a family dinner or a small gathering. The combination of ingredients like jalapeños, cumin, and coriander infuses the stew with a distinctly Mexican flair, while the beef, potatoes, and carrots make it a complete and fulfilling meal.

The Instant Pot helps to perfectly tenderize the beef and meld the flavors together, ensuring a rich and spicy stew that will delight your taste buds.

Ingredients:

• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 jalapeños, seeded and chopped
• 1 red bell pepper, chopped
• 3 medium potatoes, peeled and diced
• 3 carrots, peeled and sliced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 (14-ounce) can diced tomatoes, undrained
• 4 cups beef broth
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Sauté the Aromatics: Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the chopped onion, jalapeños, and red bell pepper. Cook for 3-4 minutes until the vegetables begin to soften.
2. Add the minced garlic and sauté for another minute until fragrant.
3. Brown the Beef: Season the beef cubes with salt and pepper. Add them to the Instant Pot in batches to avoid overcrowding, and brown on all sides. This should take about 5 minutes per batch.
4. Remove the beef and set it aside.
5. Deglaze the Pot: Add the tomato paste to the pot and stir for about 1 minute. Pour in a small amount of beef broth to deglaze, scraping up any browned bits from the bottom of the pot.
6. Combine Ingredients: Return the browned beef to the pot. Add the diced tomatoes, cumin, coriander, smoked paprika, chili powder, cayenne pepper, diced potatoes, and sliced carrots.
7. Pour in the remaining beef broth, ensuring all ingredients are submerged. Stir to combine.
8. Pressure Cook: Secure the lid on the Instant Pot, set the valve to ‘Sealing,’ and select ‘Pressure Cook’ or ‘Manual’ mode. Cook on high pressure for 35 minutes.
9. Once the cooking time is complete, allow a natural release for 10 minutes, then perform a quick release to release any remaining pressure.
10. Finish and Serve: Carefully remove the lid and stir the stew. Taste and adjust seasoning with additional salt and pepper if needed.
11. Serve hot, garnished with chopped fresh cilantro and lime wedges on the side for an extra zing.

Extra Tips:

When making Spicy Mexican Beef Stew, feel free to adjust the heat level to your preference by varying the amount of jalapeños and cayenne pepper.

If you prefer a milder stew, you can reduce or omit these ingredients. For an even deeper flavor, consider marinating the beef in the spices for a few hours before cooking.

Additionally, if you have extra time, allowing the stew to sit for a few hours or overnight can enhance the flavors further. Serve with warm tortillas or crusty bread to soak up every delicious drop.

Savory Red Wine Beef Stew

Savory Red Wine Beef Stew is a classic comfort dish that’s perfect for warming up on a chilly evening. The robust flavors of the beef paired with the rich depth of red wine create a hearty stew that’s certain to satisfy your taste buds. Cooking this stew in an Instant Pot guarantees that the meat becomes exceptionally tender and the flavors meld together beautifully in a fraction of the time it would take using conventional methods.

The Instant Pot not only speeds up the cooking process but also locks in moisture and flavor, resulting in a deliciously savory dish. This recipe is perfect for a family meal, serving 4-6 people, and can be easily adjusted for larger gatherings. The combination of fragrant herbs, earthy vegetables, and the bold taste of red wine makes this beef stew a delightful addition to your recipe collection.

Ingredients (Serves 4-6):

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 potatoes, peeled and diced
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by cutting the beef chuck into 1-inch cubes and season them with salt and pepper. Dice the onion, mince the garlic, and slice the carrots and potatoes.
2. Sauté the Beef: Set the Instant Pot to ‘Sauté’ mode. Add the olive oil and let it heat up. Once hot, add the beef cubes in batches to avoid overcrowding. Sear the beef on all sides until browned. Remove and set aside.
3. Sauté the Vegetables: In the same pot, add the diced onions and minced garlic. Sauté until the onions are translucent and fragrant, about 2-3 minutes.
4. Deglaze the Pot: Pour in the red wine and scrape the bottom of the pot with a wooden spoon to deglaze and lift any browned bits. Allow the wine to simmer for about 2 minutes.
5. Add Remaining Ingredients: Return the beef to the pot. Add the sliced carrots, diced potatoes, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, and a pinch of salt and pepper. Stir to combine all ingredients.
6. Pressure Cook: Close the lid of the Instant Pot and set the valve to ‘Sealing.’ Select the ‘Pressure Cook’ or ‘Manual’ function and cook on high pressure for 35 minutes.
7. Natural Release: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before carefully turning the valve to ‘Venting’ to release any remaining pressure.
8. Thicken the Stew (Optional): If the stew isn’t as thick as desired, switch the Instant Pot back to ‘Sauté’ mode. Stir in the cornstarch slurry and let it simmer for a few minutes until thickened.
9. Serve: Remove the bay leaves and ladle the stew into bowls. Garnish with freshly chopped parsley before serving.

Extra Tips:

For the best flavor, use a decent quality dry red wine, such as a Cabernet Sauvignon or Merlot, which will add depth to the stew. If you prefer a thicker stew, consider mashing some of the potatoes into the broth instead of using cornstarch.

Always taste and adjust the seasoning before serving to guarantee the stew is perfectly seasoned. This recipe can be made ahead of time, as the flavors often deepen and improve with a day of rest. Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.

Creamy Mushroom and Beef Stew

Creamy Mushroom and Beef Stew is a hearty and flavorful dish that combines tender beef, earthy mushrooms, and a rich, creamy sauce. This Instant Pot recipe not only simplifies the cooking process but also enhances the flavors by allowing the ingredients to meld together under pressure. Perfect for a cozy dinner, this stew is sure to satisfy your comfort food cravings.

The magic of this dish lies in its simplicity and the use of fresh ingredients. By searing the beef and sautéing the mushrooms, you build a depth of flavor that’s complemented by the creamy sauce. The Instant Pot does most of the work, making this an ideal recipe for busy weeknights or when you want to impress your guests with minimal effort.

Ingredients for 4-6 servings:

• 2 pounds beef stew meat, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 cups beef broth
• 1 cup heavy cream
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Instant Pot: Begin by setting your Instant Pot to the sauté function. Add olive oil and allow it to heat up.
2. Sear the Beef: Add the beef stew meat to the pot in batches, searing each batch until browned on all sides. This should take about 5 minutes per batch. Remove the beef and set aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent. Add the sliced mushrooms and continue to sauté for another 5 minutes until they’re browned and softened.
4. Deglaze the Pot: Return the seared beef to the pot. Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to deglaze and remove any browned bits. This adds flavor to the stew.
5. Add Seasonings and Cream: Stir in the heavy cream, tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper. Mix well to combine all ingredients.
6. Pressure Cook: Secure the lid on the Instant Pot and set it to the ‘Pressure Cook’ or ‘Manual’ setting for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
7. Thicken the Stew: Open the lid and set the pot back to the sauté function. Stir in the cornstarch mixture and allow the stew to simmer for about 3-5 minutes, or until thickened to your liking.
8. Serve: Once thickened, turn off the Instant Pot. Serve the stew hot, garnished with chopped fresh parsley.

Extra Tips:

When browning the beef, make certain the pieces are in a single layer and not overcrowded to achieve a good sear, which contributes to the flavor of the stew.

If you prefer a thicker stew, you can adjust the amount of cornstarch. For a richer flavor, consider substituting part of the beef broth with red wine.

Always taste and adjust seasonings before serving to suit your preference. Enjoy this comforting dish with crusty bread or over mashed potatoes for a complete meal.

Hearty Irish Beef Stew

Hearty Irish Beef Stew is a classic comfort dish that combines tender beef, hearty vegetables, and rich flavors all cooked together in a convenient Instant Pot. This stew is perfect for warming up on a chilly day or serving at a family gathering.

The Instant Pot makes this traditional dish quicker and easier to prepare while still maintaining its deep, savory flavors. The pressure cooking method enhances the tenderness of the beef and allows the flavors of the ingredients to meld beautifully.

The Hearty Irish Beef Stew isn’t only delicious but also highly nutritious, providing a well-rounded meal with protein, fiber, and essential vitamins. The combination of beef, potatoes, carrots, and herbs creates a satisfying dish that can be enjoyed by the whole family.

Whether you’re preparing it for a cozy dinner or a special occasion, this beef stew is sure to be a hit. Follow the instructions below for a serving size of 4-6 people.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup Guinness stout (or other stout beer)
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 4 large carrots, cut into 1-inch pieces
• 3 large potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beef: Begin by seasoning the beef cubes with salt and pepper. Set the Instant Pot to sauté mode, add the vegetable oil, and wait for it to heat up. Once hot, add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.
2. Sauté Aromatics: In the same pot, add the diced onion and cook until it becomes translucent. Stir in the minced garlic, cooking for about 1 minute until fragrant.
3. Deglaze the Pot: Pour in the Guinness stout, using a wooden spoon to scrape the bottom of the pot and deglaze any browned bits. This step adds flavor and prevents anything from sticking during cooking.
4. Add Main Ingredients: Return the browned beef to the pot. Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, bay leaves, carrots, and potatoes. Mix everything well to combine.
5. Pressure Cook: Secure the lid on the Instant Pot and set it to high pressure for 35 minutes. Once the time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
6. Thicken the Stew: In a small bowl, mix the cornstarch and cold water to create a slurry. Set the Instant Pot back to sauté mode and stir in the slurry. Let the stew simmer for about 5 minutes until it thickens to your desired consistency.
7. Serve: Remove the bay leaves and ladle the stew into bowls. Garnish with chopped parsley before serving.

Extra Tips:

For a richer flavor, consider letting the stew sit for a few hours or overnight in the refrigerator before reheating and serving. This allows the flavors to develop even further.

When selecting beef, opt for a well-marbled chuck for maximum tenderness. If you prefer a thicker stew, adjust the cornstarch slurry to your liking. Ultimately, feel free to customize with additional vegetables like parsnips or peas for extra texture and flavor.

Asian-Inspired Beef Stew

This Asian-Inspired Instant Pot Beef Stew is a delightful twist on the traditional beef stew, infusing it with flavors from the Far East. Tender chunks of beef, vibrant vegetables, and a rich, savory broth come together to create a comforting dish that’s both hearty and satisfying. The use of soy sauce, ginger, and sesame oil adds a depth of flavor that transforms this stew into a meal that’s perfect for any occasion.

Cooking it in an Instant Pot not only speeds up the process but also guarantees the beef remains succulent and the flavors meld beautifully. Ideal for a cozy family dinner or when you’re entertaining guests, this beef stew is sure to impress. The recipe serves 4-6 people, making it a great choice for gatherings.

The preparation is straightforward, and the Instant Pot does most of the work, allowing you to enjoy the company of your loved ones while the stew simmers to perfection. Whether you’re a seasoned chef or a home cook looking to try something new, this dish is a fantastic addition to your culinary repertoire.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 cups beef broth
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 3 medium carrots, sliced
• 2 cups baby potatoes, halved
• 1 cup shiitake mushrooms, sliced
• 1 red bell pepper, sliced
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
• 3 green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. Prepare the Ingredients: Begin by gathering and preparing all the ingredients. Dice the onion, mince the garlic, grate the ginger, and slice the vegetables as mentioned in the ingredients list.
2. Sear the Beef: Set the Instant Pot to ‘Sauté’ mode and add the vegetable oil. Once the oil is hot, add the beef cubes in batches, searing until browned on all sides. This should take about 5-7 minutes per batch. Remove the beef and set aside.
3. Sauté Aromatics: In the same pot, add the diced onion, minced garlic, and grated ginger. Sauté for about 2 minutes until the onion becomes translucent and fragrant.
4. Deglaze the Pot: Pour in the beef broth, soy sauce, oyster sauce, fish sauce, brown sugar, rice vinegar, and sesame oil. Stir well, scraping the bottom of the pot to deglaze and lift any browned bits.
5. Combine Ingredients: Return the seared beef to the pot, and add the carrots, potatoes, mushrooms, and bell pepper. Stir to combine all ingredients.
6. Pressure Cook: Secure the lid on the Instant Pot and set the valve to the ‘Sealing’ position. Select ‘Pressure Cook’ or ‘Manual’ and set the timer for 35 minutes on high pressure.
7. Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to ‘Venting’ to release any remaining pressure manually.
8. Thicken the Stew: Open the lid and set the Instant Pot back to ‘Sauté’ mode. Stir in the cornstarch slurry (cornstarch mixed with water) to thicken the stew. Let it simmer for 3-5 minutes until the stew reaches your desired consistency.
9. Serve and Garnish: Turn off the Instant Pot and let the stew cool for a few minutes. Ladle the stew into bowls, garnish with chopped green onions and sesame seeds, and serve hot.

Extra Tips:

For the best results, use a well-marbled cut of beef like chuck roast, as it becomes incredibly tender during pressure cooking. If you prefer a spicier stew, consider adding a teaspoon of red chili flakes or a dash of Sriracha sauce.

The stew can be made a day in advance and reheated, allowing the flavors to develop even further. If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Rustic Italian Beef Stew

Rustic Italian Beef Stew is a hearty and flavorful dish that brings the classic tastes of Italy into your kitchen. This stew is perfect for chilly evenings when you’re craving something warm and comforting. With rich flavors from a combination of tender beef, savory herbs, and robust vegetables, this dish is a wholesome meal that can be enjoyed by the whole family.

Using an Instant Pot makes the process quicker and easier, allowing you to enjoy a slow-cooked taste in a fraction of the time.

The beauty of this Rustic Italian Beef Stew lies in its simplicity and depth of flavor. The beef is seared to perfection, locking in juices and creating a foundation of flavor. Combined with the aromatic blend of garlic, onions, and Italian herbs, the broth becomes deeply satisfying.

The addition of red wine and tomatoes adds a tangy richness, while the carrots and potatoes provide a natural sweetness. Whether you’re serving it with crusty bread or over a bed of pasta, this stew is sure to become a staple in your recipe collection.

Ingredients (serves 4-6):

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 1 can (14.5 ounces) diced tomatoes
• 3 large carrots, sliced
• 4 medium potatoes, diced
• 2 teaspoons dried Italian herbs
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Beef: Start by seasoning the beef cubes with salt and pepper. Set the Instant Pot to ‘Sauté’ mode and add olive oil. Once the oil is hot, sear the beef in batches until browned on all sides, approximately 5 minutes per batch. Remove and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onions and garlic. Sauté for about 2-3 minutes until the onions are translucent and fragrant.
3. Deglaze the Pot: Pour in the red wine to deglaze the pot, scraping any browned bits from the bottom. Let it simmer for about 2 minutes to reduce slightly.
4. Combine Ingredients: Return the beef to the pot. Add the beef broth, diced tomatoes, carrots, potatoes, Italian herbs, and bay leaf. Stir well to combine all ingredients.
5. Pressure Cook: Secure the lid of the Instant Pot and set it to ‘Pressure Cook’ or ‘Manual’ mode on high for 35 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then do a quick release to let out any remaining pressure.
6. Serve: Remove the bay leaf before serving. Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread or over pasta if desired.

Extra Tips:

For extra depth of flavor, consider marinating the beef cubes in red wine and herbs for a few hours before cooking. If the stew is too thick for your liking, add a bit more broth or water to reach the desired consistency.

To enhance the umami flavor, you can also add a tablespoon of tomato paste when sautéing the onions and garlic. Finally, remember that stews often taste even better the next day, so don’t hesitate to make it ahead of time.

Moroccan Spiced Beef Stew

Moroccan Spiced Beef Stew is a delightful and aromatic dish that combines the rich flavors of North African spices with tender pieces of beef, creating a meal that’s both comforting and exotic. This stew is perfect for those who enjoy bold flavors and want to experience a taste of Morocco from the comfort of their own home.

By using an Instant Pot, the cooking process is notably sped up, allowing you to enjoy this flavorful stew without the long wait traditionally associated with slow-cooked meals.

The beauty of this Moroccan Spiced Beef Stew lies in its complex blend of spices that beautifully complement the succulent beef and hearty vegetables. The Instant Pot allows for the perfect melding of these flavors, creating a dish that’s both savory and slightly sweet, thanks to the addition of dried apricots.

This stew isn’t only delicious but also nutritious, making it an ideal option for a cozy family dinner.

Ingredients (serves 4-6 people):

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 1 teaspoon turmeric
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1 cup carrots, sliced
• 1 cup potatoes, diced
• 1/2 cup dried apricots, chopped
• 1/4 cup fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Sautéing the Beef: Set your Instant Pot to the sauté mode and heat the olive oil. Add the beef cubes in batches to avoid overcrowding. Sear the beef until browned on all sides, then remove and set aside.
2. Sautéing Aromatics: In the same pot, add the diced onion and cook until translucent. Stir in the minced garlic and cook for about 1 minute, ensuring it doesn’t burn.
3. Adding Spices: Add cumin, cinnamon, coriander, ginger, cayenne pepper, turmeric, and paprika to the pot. Stir and cook for about 1 minute to release the spices’ aroma.
4. Incorporating Tomato Paste and Liquids: Stir in the tomato paste, and then add the beef broth and diced tomatoes. Scrape the bottom of the pot to deglaze and lift any browned bits for flavor.
5. Combining Ingredients: Return the seared beef to the pot. Add the carrots, potatoes, and dried apricots. Stir well to combine all ingredients.
6. Pressure Cooking: Secure the lid on the Instant Pot, ensuring the vent is set to sealing. Select the pressure cook or manual setting and cook on high pressure for 35 minutes.
7. Releasing Pressure: Once the cooking time is up, allow the pressure to naturally release for 10 minutes, then perform a quick release to let out any remaining pressure.
8. Final Touches: Open the lid, taste, and adjust seasoning with salt and pepper. If desired, simmer the stew on sauté mode for a few minutes to thicken the sauce if it’s too thin.
9. Serving: Ladle the stew into bowls, garnish with fresh cilantro, and serve hot with crusty bread or over couscous.

Extra Tips:

For an even richer flavor, consider marinating the beef with the spices for a few hours before cooking. If you prefer a thicker stew, you can add a slurry of cornstarch and water to the stew after pressure cooking, then simmer briefly until the desired consistency is achieved.

Additionally, feel free to adjust the spice levels according to your personal preference—this dish is versatile and can be tailored to suit your taste. Enjoy your Moroccan Spiced Beef Stew with family and friends for a true culinary adventure!

Low-Carb Keto Beef Stew

Low-Carb Keto Beef Stew is a hearty and satisfying dish that combines tender chunks of beef with nutrient-rich vegetables, all simmered together in a flavorful broth. This stew is a perfect option for those following a keto diet, as it’s low in carbohydrates but high in protein and healthy fats.

The Instant Pot makes it especially easy to prepare, guaranteeing that the beef is melt-in-your-mouth tender in a fraction of the time it would take using traditional cooking methods.

The recipe for this Low-Carb Keto Beef Stew is simple yet delicious, allowing the rich flavors of the beef and vegetables to shine through. By choosing low-carb vegetables and omitting potatoes, this dish stays within keto guidelines while still being incredibly filling.

This stew is perfect for cozy dinners on chilly nights or as a meal prep option for the week ahead.

Ingredients (Serving size: 4-6 people):

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup diced tomatoes (canned or fresh)
• 1 cup sliced mushrooms
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 tablespoon Worcestershire sauce (optional)
• 1 tablespoon fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Beef: Begin by seasoning the beef cubes with salt and pepper. This will enhance the flavor of the meat as it cooks.
2. Sauté Ingredients: Set your Instant Pot to the ‘Sauté’ setting and add the olive oil. Once hot, add the seasoned beef cubes in batches, browning them on all sides. This should take about 5-7 minutes per batch. Remove the beef from the pot and set aside.
3. Cook Aromatics: In the same pot, add the diced onion and minced garlic. Sauté for about 2-3 minutes, or until the onion becomes translucent and fragrant.
4. Deglaze the Pot: Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This deglazing step adds depth to the stew’s flavor.
5. Add Vegetables and Seasonings: Return the browned beef to the pot, then add the diced tomatoes, mushrooms, celery, carrots, tomato paste, thyme, rosemary, Worcestershire sauce, and additional salt and pepper. Stir to combine all ingredients well.
6. Pressure Cook: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 35 minutes. Make sure the valve is set to sealing.
7. Natural Release: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before opening the valve to release any remaining pressure.
8. Finish and Serve: Carefully open the lid, stir the stew, and adjust seasoning if necessary. Ladle the stew into bowls, garnish with fresh parsley, and serve hot.

Extra Tips:

For the best results, be sure to not overcrowd the pot when browning the beef. Browning in batches ensures that the meat develops a nice crust, which adds to the overall flavor of the stew.

If you prefer a thicker stew, you can add a keto-friendly thickener such as xanthan gum towards the end of cooking. Additionally, this stew can be stored in the refrigerator for up to 4 days or frozen for later use, making it a convenient make-ahead meal.

Southwestern Chipotle Beef Stew

Southwestern Chipotle Beef Stew is a deliciously hearty dish that combines tender chunks of beef with the bold flavors of chipotle peppers and southwestern spices. Perfect for a cozy dinner, this stew offers a rich and smoky taste profile that’s both satisfying and warming.

The magic of the Instant Pot guarantees that the beef becomes incredibly tender while infusing all the ingredients with robust flavors in a fraction of the time it would take using traditional methods.

This recipe is designed to serve 4-6 people, making it ideal for family meals or small gatherings. With the use of an Instant Pot, this Southwestern Chipotle Beef Stew isn’t only convenient but also a wonderful way to enjoy a complex, slow-cooked taste without the long wait.

The combination of chipotle peppers, tomatoes, and spices creates a beautifully balanced dish that will surely become a favorite in your recipe collection.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 can (14 oz) diced tomatoes
• 2-3 chipotle peppers in adobo sauce, chopped
• 1 cup beef broth
• 2 large potatoes, peeled and diced
• 3 carrots, peeled and sliced
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté setting and add the vegetable oil. Allow it to heat up for a minute.
2. Brown the Beef: Add the beef cubes to the pot in batches, browning them on all sides. Remove the beef and set aside.
3. Sauté Vegetables: In the same pot, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion becomes translucent.
4. Add Spices: Stir in the tomato paste, ground cumin, smoked paprika, and dried oregano. Cook for another minute to release the flavors of the spices.
5. Combine Ingredients: Return the beef to the pot. Add the diced tomatoes, chopped chipotle peppers, and beef broth. Stir to combine all ingredients well.
6. Pressure Cook: Secure the Instant Pot lid and set it to high pressure for 35 minutes. Confirm the valve is set to sealing.
7. Add Vegetables: Once the cooking time is complete, carefully quick release the pressure. Open the lid and add the diced potatoes and sliced carrots. Re-secure the lid and set to high pressure for an additional 10 minutes.
8. Final Touches: Perform a quick release of pressure once more. Stir in lime juice and adjust the seasoning with salt and pepper to taste.
9. Serve: Serve hot, garnished with fresh cilantro.

Extra Tips:

For an extra boost of flavor, you can add a splash of Worcestershire sauce or a bay leaf during the cooking process.

If you prefer a thicker stew, consider mashing a few of the potatoes against the side of the pot to release their starches. This will naturally thicken the stew without additional ingredients.

Always taste and adjust the seasoning before serving, as the intensity of the chipotle peppers can vary. Enjoy your Southwestern Chipotle Beef Stew with warm crusty bread or over a bed of rice for a complete, satisfying meal.

Tangy Tomato-Based Beef Stew

The Instant Pot is a versatile kitchen appliance that can transform a tough cut of beef into a tender, flavorful stew in a fraction of the time it would take using traditional methods.

Our Tangy Tomato-Based Beef Stew is a delightful recipe that combines succulent chunks of beef with vibrant tomatoes and a medley of vegetables. The tanginess from the tomatoes adds a unique twist to the classic beef stew, making it a perfect dish for a cozy family dinner.

This recipe is designed for a serving size of 4-6 people, making it ideal for a family meal or for meal prepping. The balance of flavors is achieved by allowing the stew to simmer under pressure, marrying the savory and tangy elements beautifully. Not only is this beef stew delicious, but it also fills your kitchen with a comforting aroma that will have everyone excitedly waiting at the dinner table.

Ingredients (Serves 4-6):

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups beef broth
• 1 can (14.5 ounces) diced tomatoes
• 3 medium carrots, sliced
• 3 medium potatoes, peeled and cubed
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon cornstarch
• 1 tablespoon water
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Prepare Ingredients: Begin by gathering all your ingredients and preparing them as instructed. Chop the onion, mince the garlic, slice the carrots, and cube the potatoes and beef.
2. Brown the Beef: Set your Instant Pot to the ‘Sauté’ function. Add olive oil and wait until it’s hot. Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.
3. Sauté Vegetables: In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent.
4. Deglaze the Pot: Pour in the beef broth and scrape the bottom of the pot to remove any browned bits. This step is essential for adding depth of flavor and preventing the pot from burning.
5. Combine Ingredients: Return the beef to the pot. Add diced tomatoes, tomato paste, carrots, potatoes, Worcestershire sauce, salt, pepper, thyme, and the bay leaf. Stir everything together to combine.
6. Pressure Cook: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
7. Thicken the Stew: In a small bowl, mix the cornstarch and water to create a slurry. Set the Instant Pot to ‘Sauté’ again, add the slurry, and stir until the stew thickens, about 5 minutes.
8. Serve: Remove the bay leaf. Ladle the stew into bowls, garnish with fresh parsley if desired, and serve hot.

Extra Tips:

For a richer flavor, consider marinating the beef cubes in a mixture of olive oil, garlic, and Worcestershire sauce for a few hours before cooking.

If you prefer a thicker stew, increase the amount of cornstarch slurry. Also, remember that the stew will continue to thicken as it cools, so be mindful of the consistency when adjusting thickness.

Finally, feel free to add other vegetables such as peas or mushrooms for added texture and nutrition. Enjoy your hearty Tangy Tomato-Based Beef Stew!

French Onion Beef Stew

French Onion Beef Stew is a delightful twist on the classic beef stew, combining the rich flavors of French onion soup with tender chunks of beef and hearty vegetables. This comforting dish is perfect for those chilly evenings when you crave something warm and satisfying. The Instant Pot makes this recipe quick and easy, infusing all the flavors in a fraction of the time it would take to cook traditionally.

To achieve that classic French onion flavor, this stew starts with caramelized onions cooked to perfection, bringing out their natural sweetness. The beef is then browned to add depth and richness, and the stew is simmered with aromatic herbs, beef broth, and a splash of red wine for added complexity. The result is a mouthwatering dish that pairs wonderfully with crusty bread or a side of creamy mashed potatoes.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 2 pounds beef chuck, cut into 1-inch cubes
• Salt and pepper, to taste
• 2 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon butter
• 1 tablespoon tomato paste
• 1/2 cup red wine (optional)
• 4 cups beef broth
• 1 teaspoon dried thyme
• 2 bay leaves
• 4 large carrots, peeled and cut into chunks
• 4 medium potatoes, peeled and cut into chunks
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cornstarch (optional, for thickening)
• 2 tablespoons water (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Caramelize the Onions: Set the Instant Pot to the sauté function and add olive oil. Add the sliced onions and cook, stirring frequently, until they’re golden brown and caramelized, about 10-15 minutes. Remove the onions and set aside.
2. Brown the Beef: Season the beef cubes with salt and pepper. In the same pot, add the beef cubes in batches, browning them on all sides. This should take about 5-7 minutes per batch. Remove the beef and set aside.
3. Sauté the Garlic: Add the butter to the pot and once melted, add the minced garlic. Sauté for about 1 minute until fragrant.
4. Deglaze the Pot: Add the tomato paste and cook for another minute. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
5. Combine Ingredients: Return the caramelized onions and browned beef to the pot. Add the beef broth, thyme, bay leaves, carrots, potatoes, and Worcestershire sauce. Stir to combine.
6. Cook the Stew: Secure the lid on the Instant Pot and set it to the stew or meat function for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release.
7. Thicken the Stew (Optional): If you prefer a thicker stew, mix the cornstarch with water to create a slurry. Set the Instant Pot to sauté and stir in the slurry, cooking for 2-3 minutes until the stew thickens.
8. Serve: Remove the bay leaves and serve the stew hot, garnished with freshly chopped parsley.

Extra Tips:

For the best flavor, choose a good quality beef chuck, as this cut becomes tender and flavorful when cooked in the Instant Pot. If you’re short on time, you can skip the caramelizing step for the onions, although this will slightly alter the depth of flavor.

Feel free to adjust the herbs and seasoning to your preference, and remember that the red wine is optional but adds a wonderful richness to the dish. Finally, always verify your Instant Pot’s seal and vent are properly positioned before starting the pressure cooking.