I love beef stew. It is one of the comfort foods I can never resist. This pressure cooker beef stew recipe is even better as it takes less time than the traditional method. While this is a simple recipe, there are a few crucial steps to getting the best results.
Another favorite beef recipe is my beef barley soup. This is not made in a pressure cooker, but it is so good!
#1 secret to share
Let me share my favorite tip for making beef stew in the pressure cooker- DO NOT cook the carrots and potatoes with the beef on the first pressure cook. I cook the beef with other ingredients, release the pressure, add the potatoes and carrots, and cook again. This is the best way to prevent the carrots and potatoes from getting mushy and still holding their shape.
Ingredients
- Stew meat or beef roast- I used a top round for my Stew meat or roast and cut it down to ¾ inch chunks. Even cheaper cuts of meat are easy to use in this recipe as the pressure cooker makes most meat tender. More on meat options below.
- Olive oil- or any other neutral-flavored oil you prefer.
- Potatoes- Red potatoes hold their shape best in this recipe.
- Carrots- If you use regular carrots, just cut them into about 1-2 inch chunks. Large and rustic. I generally just use baby carrots and throw them in whole.
- Yellow or white onions
- Minced garlic- I honestly put it in every single soup or stew I ever make.
- Beef broth- You can also use vegetable broth. I prefer bone broth and have a great recipe for pressure cooker vs slow cooker recipe for beef broth.
- Tomato paste- Using tomato paste adds the perfect depth of flavor.
- Worcestershire sauce- a must for beef
- Bay leaves- They add such great flavoring to stews!
- Cornstarch- I use this for a thickener. Not essential, but we like a thick stew, so I always use it.
- Salt and pepper-to taste
- Cayenne pepper- Optional. I love to use it because we like a little kick in all our dishes!
How to make
Cut up your beef and your vegetables. Set the pressure cooker to saute. Add the olive oil and lightly sear the beef chunks. This will take a few minutes. Add in the onions and celery and continue to cook another 3-5 minutes.
Add in the minced garlic, tomato paste, Worcestershire sauce, bay leaves, beef broth, salt, cayenne pepper, and pepper. Mix gently and secure the lid. Set to pressure cook on high for 7 minutes.
When the timer goes off, quick release the pressure carefully. Once it is released, remove the lid and add in the potatoes and carrots. Secure the lid again and set it to pressure high for 4 minutes this time.
Once the time is up, do the quick release again and take off the lid. Mix the cornstarch slurry, and slowly pour it into the stew while you are mixing gently. Set it to sauté again and let the stew thicken for 1-2 minutes. It will thicken quickly, so don't cook it for too long.
Pro tip: Stir the stew gently at this point, you don't want to break up the potatoes. I use a rubber spatula or wooden spoon.
Types of beef to use
- Chuck Roast – Well-marbled, flavorful, and a classic choice for stew. It becomes perfectly tender in the pressure cooker.
- Top Round – A lean, inexpensive cut that the pressure cooker softens into tender, juicy pieces.
- Bottom Round – Slightly tougher, but budget-friendly and ideal for stew when cooked under pressure.
If you are looking for a roll recipe to go with your stew, let me share a few my family loves:
- Parker house rolls
- Rye pretzel buns
- Whole wheat dinner rolls
- Rye dinner rolls
- Pull-apart whole wheat rolls
Pressure Cooker Beef Stew Recipe
Equipment
- pressure cooker
Ingredients
- 2 ½-3 pounds stew meat, or roast Cut into 1-inch pieces
- 2 tablespoons olive oil
- 6 cups potatoes, cut in large chunks. Mine were about 2-inch pieces
- 2 cups Carrots, peeled and cut into 1-inch pieces If you use regular carrots, just cut them into about 1-2 inch chunks. Large and rustic.
- 1 ½ cups onions, medium dice
- 2 tablespoons minced garlic
- 6 cups beef broth You can also use vegetable stock if you prefer
- 3 tablespoons tomato paste
- 3 bay leaves
- 1-2 teaspoons cayenne pepper
- 2 teaspoons worchestershire
- 1 teaspoon salt add more at the end of the cooking time as needed
- ½ teaspoon ground black pepper
Cornstarch slurry
- 3 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Cut up your beef and your vegetables. Set the pressure cooker to sauté. Add the olive oil and lightly sear the beef chunks. This will take a few minutes. Add in the onions and celery and continue to cook another 3-5 minutes.
- Add in the minced garlic, tomato paste, Worcestershire sauce, bay leaves, beef broth, salt, cayenne pepper, and pepper. Mix gently and secure the lid. Set to pressure cook on high for 7 minutes.
- When the timer goes off, quick release the pressure carefully. Once it is released, remove the lid and add in the potatoes and carrots. Secure the lid again and set it to pressure high for 4 minutes this time.
- Once the time is up, do the quick release again and take off the lid.
- Mix the cornstarch slurry in a small bowl. Slowly pour it into the stew while you are mixing gently. Set it to sauté again and let the stew thicken for 1-2 minutes. It will thicken quickly, so don't cook it for too long.
- It is ready to serve at this point.
Did you make this recipe? Let me know!