Pressure Cooker Beef Stew

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Some recipes turn out amazing in the pressure cooker. Some recipes made in the pressure cooker taste delicious, and look so ugly. Such is the case with this Pressure Cooker Beef Stew. Y’all it is so good, but it is kind of ugly. It’s the potatoes. You CANNOT cook beef chunks and potatoes at the same time in the pressure cooker and have the potatoes hold up perfectly. Either your potatoes fall apart or you have tough meat. I prefer tender beef. Those photos you will see online showing the beef stew in a pressure cooker where everything looks perfect are a LIE. Just saying..

So, start by chopping your veggies.

The potatoes…and a grown out nail job.

You can buy stew meat if you prefer, but I always think it way less expensive to buy a roast and cut it out. If you don’t have that time, certainly by the stew meat! I cut my beef chunks into smaller pieces than I normally would, and my potatoes into bigger chunks than I usually would as well.

Brown your meat in the pressure cooker. I would usually like to do this in small batches, but didn’t feel like taking the time this particular night as I was busy. So, add in a little oil to pressure cooker once it is heated on brown or saute.

Add you beef.

Salt and pepper the beef while it is cooking.

Once it has browned for about 5-10 minutes, add in onions.

Next up is all the seasonings. I love using tomato paste here as it adds a nice depth of flavor!

Worcestershire is also a must!

Bay leaves too.

Then you can use water or beef stock. Sometimes I use beef stock, but also use water if everything is seasoned as it should be.

You will notice the potato chunks are really big. They need to be to hold up!

I threw in whole baby carrots for the same reason.

Seal the pressure cooker and make sure it is set to pressure.

It cooks pretty quick, then do the quick release. Remember the steam is really hot!! Open with caution. I like to use my long tongs, it keep me a good, safe distance away.

Pour in a little cornstarch slurry to thicken. Mix very, very carefully. You don’t want to break up the potatoes.

And here is the final product. While it isn’t totally ugly, it isn’t that pretty either :). Let me tell you what though, it is delicious!!

Just what my meat and potatoes family loves!

This is best served with a good hearty bread!

This is photo of what it actually looks like. You can trust me here! 🙂

Thick, hearty and flavorful is a great way to describe this stew.

Pressure Cooker Beef Stew

This quicker version of a classic beef stew is absolutely delicious and instead of spending hours preparing it, now it is done in under and hour! Got to love that!
Course Main Course
Cuisine American
Keyword beef recipes, beef stew, dinner ideas, pressure cooker beef, pressure cooker beef stew, pressure cooker dinner
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author Amy- A Red Spatula

Equipment

  • pressure cooker

Ingredients

  • 2-3 pound stew meat, or roast I used a top round for mine and cut it down to 3/4 inch chunks.
  • 2 tablespoons canola oil
  • 6 cups potatoes, cut in large chunks. My chunks were pretty big, about 2 inches. I like to use red potatoes or even russets for this. If you have another preference, go for it!
  • 2 cups baby carrots If you use regular carrots, just cut them into about 1-2 inch chunks. Large and rustic.
  • 1 1/2 cups onions, medium dice
  • 2 tablespoons minced garlic
  • 3 cups water or beef stock I generally use water, but if you want a more intense beef flavor, use it!
  • 3 tablespoons tomato paste If you like a little less tomato flavor, use 2 tablespoons. I like it as it intensifies the flavor of the beef.
  • 3 bay leaves
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • salt and pepper to taste

Instructions

  • Heat pressure cooker on saute. Add oil and heat. Next up is the beef. Now, if you want a true brown on the beef, you need to work this in small batches. I would recommend 2 batches. I didn't care about the brown as much, so I threw it all in at once. I just cooked until the outside was pretty brown. It took about 10 minutes. Add the onions the last few minutes.
    Once it has browned, add in potatoes, carrots, garlic, bay leaves, tomato paste and I would use about 2 teaspoons salt and 1 teaspoon pepper. You can adjust the remaining seasoning after it has cooked.
    Now, secure lid and pressure to high. Make sure your pressure valve is closed. Cook for 7 minutes on high.
    After it has finished, do the quick release. Make sure you are careful around that steam, you can get serious burns!
    Check seasoning and add salt and pepper as needed.
    Mix your cornstarch and water in a small bowl. Pour into stew and mix carefully with a rubber spatula. You don't want to break up the potatoes more then they already will be.
    It is ready. Serve immediately. It makes a good sized batch, if you don't eat it right away, store in an airtight container in the fridge for up to 5 days. It is really good reheated too.
    Now, sit back and enjoy. You deserve it!!

About The Author

Amy