Instant Pot Beef Stew

I jumped on the Instant Pot bandwagon in the fall of 2020, just to see if it would live up to all of its hype.  Dozens of meals later, I am here to say that an Instant Pot is a fantastic tool to have in your kitchen! You can achieve a flavor profile that is usually only accomplished when you spend hours and hours cooking in the kitchen.  That’s the true beauty of utilizing an Instant Pot – it erases hours of cooking, and produces incredible dishes in a matter of minutes!

My Instant Pot Beef Stew is a prime example! Fork tender beef, loads of vegetables and a rich creamy sauce in just 30 minutes.  Spoon over a mountain of mashed potatoes, or you can try my Cauliflower Mash that pairs beautifully with this stew! 

Cooks note: This can also be made in a slow cooker, on HIGH for 4-6 hours, or LOW for 6-8 hours. 

Instant Pot Beef Stew

• 2.5lb Beef Chuck Roast, cut into 1” cubes
• 4 Tbsp Flour
• 1 tsp Italian Seasoning
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 3 cup Carrot, diced
• 3 cup Celery, diced
• 1 Medium Yellow Onion, diced
• 10 oz Mushrooms, halved (optional) 
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1 tsp Oregano 
• 1 tsp Garlic Powder 
• 1 Bay Leaf
• 6 Cloves of Garlic
• 1/2 cup Red Wine
• 1/4 cup Balsamic Vinegar
• 4 Tbsp Tomato Paste
• 2 1/2 cup Beef Broth

*If you prefer a thicker stew like me, at the end you will need 2 Tbsp flour + 2 Tbsp cool water*

Cooks note: If you have a few extra minutes, browning the meat prior to putting it into the Instant Pot is a great step to add another level of flavor.  

1. Browning the meat: Toss the cubed beef chuck in flour, 1 tsp Italian seasoning, salt and pepper – Brown in a sauté’ pan with a drizzle of olive oil on medium-high heat just for a minute or two until beef is golden on both sides. SKIP: Add flour-coated beef straight into the instant pot – 
2. Add the diced carrot, celery, onion and mushrooms to the instant pot
3. Add the seasonings – salt, pepper, oregano, garlic powder, bay leaf and garlic cloves
4. In a separate bowl, whisk together the wine, balsamic vinegar, tomato paste and beef broth
5. POUR the sauce over all of the ingredients in the instant pot, stir and lock the lid on
6. SET IT – Pressure cook on HIGH for 30 minutes, and then let the steam naturally release for at least 10 minutes. 
7. Once the pressure is released, (always check by pushing over the nozzle to vent to ensure the steam is all released) Open the lid, and turn the Instant Pot onto “SAUTE” in preparation for the thickening agent
8. Whisk together the flour and cool water in a small bowl, and add to the Instant Pot – Stir for 2-3 minutes on Sauté while the stew thickens
9. That is it! Serve over Mashed Potatoes of my Cauliflower Mash!

Cauliflower Mash

• 1 head of Cauliflower, cut into florets 
• 2 Tbsp butter
• 1/4 cup Parmesan Cheese
• 1/4 tsp Kosher Salt 
• 1/8 tsp Black Pepper
• 1/4 cup Heavy Cream

1. Bring a pot of water to a boil, and place the cauliflower florets in for 10 minutes, or until tender
2. Drain cauliflower and add to a food processor
3. Add the butter, parmesan cheese, salt, pepper and heavy cream to the food processor and blend for 3-4 minutes until the cauliflower is smooth and fluffy. 
4. Add additional salt and pepper to taste if need be, serve right away!