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Delicious beef stew cooking in a pressure cooker with fresh ingredients.

Pressure Cooker Beef Stew

A heartwarming and flavorful beef stew made in a pressure cooker, combining tender chunks of beef with a medley of vegetables for a comforting meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds chuck roast Tender and juicy chunks of beef that melt in your mouth.
  • 1 tablespoon vegetable oil Helps in browning the beef to perfection.
  • 1 tablespoon butter Adds a rich and creamy flavor to the stew.
  • 1 cup diced frozen onion Aromatic and convenient, enhancing the stew’s base.
  • 2 cans (14.5 ounces) reduced-sodium beef broth Provides a savory backdrop for the stew.
  • 1 can (14.5 ounces) crushed tomatoes Adds a fresh and vibrant tang.
  • 2 tablespoons dried parsley For a burst of herbal flavor.
  • 10 small new potatoes (washed and quartered) Creamy and tender, these add substance.
  • 3 large carrots (cut into ½-inch pieces) Sweet and crisp, contributing a lovely texture.
  • 2 ribs celery (cut into ½-inch pieces) Adds a refreshing crunch and earthiness.
  • ¼ cup all-purpose flour Used to thicken the stew.
  • ¼ cup cold water Helps create a slurry for thickening the stew.
  • 1 cup frozen corn Sweet, juicy bursts contrast beautifully.
  • ½ cup frozen peas Adds a pop of color and sweetness.

Method
 

Preparation
  1. Season the beef chunks generously with salt and pepper.
  2. Select the Sauté function on your pressure cooker, add the vegetable oil and butter. Once melted, brown the beef in batches for about 5 minutes each.
  3. Remove the browned beef and set it aside.
  4. Add the diced frozen onion to the pot and sauté for about 3 minutes until softened.
  5. Pour in the beef broth to deglaze the pot, scraping up any browned bits.
  6. Stir in the crushed tomatoes, dried parsley, bay leaves, and the browned beef.
Cooking
  1. Lock the lid, select High Pressure, and cook for 10 minutes.
  2. Let the pressure release naturally for 5 minutes, perform a quick release, and carefully remove the lid.
  3. Add the potatoes, carrots, and celery to the pot, lock the lid again, and cook on High Pressure for 2 more minutes.
  4. After cooking, allow the pressure to release naturally for another 5 minutes before a quick release.
  5. Discard the bay leaves.
  6. Whisk together the flour and cold water until smooth, then gradually add 1 cup of hot broth and mix.
  7. Pour the slurry back into the pot and select the Sauté function to bring the stew to a boil, stirring until thickened.
  8. Finally, stir in the frozen corn and peas, adjusting seasoning with salt and pepper as needed.

Notes

Brown the meat properly in batches for depth of flavor. Add Worcestershire sauce for umami. Fresh herbs can be added for flavor. Red pepper flakes can spice things up.