Good morning! How is everyone today? Since the weather is still cold and I hear many of you are experience an exponential amount of snowfall, I decided today would be a good day to share my Instant Pot Beef Stew recipe. I feel like I talk about Beef Stew a lot, but that may just be me. If it isn’t, please forgive me and enjoy this post. If you’re needing an easy, semi-quick, and warming dish for these freezing days, this is the post to find it.
So I’ll be honest, pre-instant pot, this beef stew would take me easily two and a half hours to make. Probably because I’m always re-checking the recipe, waiting until the last minute to cut up ingredients, and because the stew itself would need to cook for an hour and a half. I’m sure you’ve heard it dozens of times from others, but I love my instant pot the more I use it. As someone who finds her energy the most during the afternoon and who is also a procrastinator, my afternoons are filled with all the things I try to get done for the day. That includes getting dinner cooked and served in a timely manner.
On top of all the things I need to do, there are also countless questions and arguments that need taken care of. All the moms of the world nod with knowing then say a prayer for me. Therefore it can take awhile to get dinner completed. Voila, welcome the miracle quick cooker.
As I’m sure I’ve said before, we love beef stew. Really guys, I’m pretty sure I’ve made this statement in at least three other posts. I use a modified version of Magnolia Table’s recipe, making it simpler and still delicious. I’m not generally a salt person, but I do usually have to add some to the stew after cooking. I was surprised when the stew came out of the IP perfect. I don’t think my hubby added any salt to his either, and he always adds salt. I probably won’t be making this stew on the stove any more. It was so quick, taking less than an hour total. That’s a win in my book.
1 lb Beef Stew meat, cut into 1 1/2 chunks
Salt and Pepper to taste
2 Tbs Butter or Olive Oil
1/2 White Onion, diced
4-6 Medium Carrots, diced
1 Tbs Garlic Powder
1 Tbs Oregano
2 C Beef Broth
2-3 Medium Russet Potatoes, cubed
1* Turn Instant Pot to Sauté for 10 minutes. Lightly season the beef with salt and pepper. Heat Butter in pot, add beef and Sauté for about 10 minutes
2* Add Onion and Carrots and Sauté for about 5 minutes. Stir in spices and 1 tsp of Salt and Pepper. Stir to combine.
3* Add in the Broth and Potatoes. You can add more broth if you need, adding 1/2 C at a time until all ingredients are covered.
4* Set Instant Pot to Pressure Cook for 30 Minutes
5* Once done cooking, Natural Release for 10 Minutes then Quick Vent
6* Serve warm
What’s your favorite Beef Stew version? Have you tried making a non-Instant Pot recipe in the IP? How did it turn out? What’s your favorite dish for the cold weather?