This Instant Pot Stew recipe is a warm, hearty dish that brings comfort to your dinner table in no time. Packed with tender chunks of meat, vibrant vegetables, and a rich, savory broth, this stew is perfect for chilly evenings or when you need a satisfying meal without spending hours in the kitchen. The Instant Pot transforms this classic dish into a quick and easy weeknight dinner that your entire family will love.
Why You Will Love This Recipe
You’ll adore this Instant Pot Stew for several reasons. First and foremost, the flavor is unbeatable; the pressure cooking method intensifies all the savory notes and melds them beautifully. Secondly, it’s incredibly easy to prepare—simply chop your ingredients, toss them in the pot, and let the Instant Pot do the work. Plus, it fits well with a busy lifestyle, as it’s a one-pot meal that requires minimal cleanup, making it ideal for meal prep or a quick weeknight dinner.
Tips and Tricks
- Sear for Flavor: Always start by searing your meat in the Instant Pot before adding other ingredients. This step adds depth of flavor.
- Layer Wisely: When adding ingredients, place denser items like root vegetables at the bottom and lighter ones on top to ensure even cooking.
- Use Broth for Richness: Instead of water, use beef or vegetable broth for a richer taste.
- Thicken the Stew: If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it into the stew after opening the pot. Simmer for a few minutes until thickened.
Common Mistakes to Avoid
- Overcooking: It’s easy to overcook meat in the Instant Pot. Follow the recommended cooking times to ensure your stew remains tender but not mushy.
- Not Enough Liquid: Insufficient liquid can lead to burning. Always ensure you have enough broth for pressure cooking.
- Skipping the Sear: Skipping the searing step can lead to a less flavorful stew. Always take the time to caramelize your meat first.
Make Ahead Tips
For those who love to meal prep, you can chop your vegetables and meat ahead of time. Store them in airtight containers in the refrigerator for up to 2 days. You can also prepare the stew base (broth and seasonings) ahead of time and store it in the fridge. Cooked stew can last for up to 3-4 days in the refrigerator, making it a perfect candidate for meal prep.
Recipe Variations
- Protein Swaps: Use chicken or turkey instead of beef for a lighter version.
- Vegetarian Option: Replace meat with hearty vegetables like mushrooms, eggplant, or chickpeas.
- Flavor Twists: Try adding different herbs and spices, such as thyme, rosemary, or even a splash of red wine for extra depth.
How to Serve
Serve your Instant Pot Stew in deep bowls, garnished with freshly chopped parsley for color and flavor. Pair it with a crusty loaf of bread or over a bed of mashed potatoes for a comforting meal. A sprinkle of cracked black pepper on top adds a lovely finishing touch.
Pairing Suggestions
Pair this stew with a bold red wine, such as Cabernet Sauvignon, or a robust dark beer for a hearty meal. For non-alcoholic options, a rich herbal tea or sparkling water with lemon works wonderfully. Serve alongside a simple green salad or roasted vegetables to balance the meal.
How to Store
Leftover stew can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the stew in freezer-safe bags or containers for up to 3 months. When reheating, do so gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the consistency.
Equipment Needed
- Instant Pot: Essential for this recipe, but you can use any pressure cooker.
- Cutting Board & Knife: For chopping your ingredients.
- Measuring Cups and Spoons: To ensure accurate ingredient measurements.
Dietary Adaptations
- Vegan: Substitute meat with plant-based proteins like lentils or chickpeas, and use vegetable broth.
- Gluten-Free: Ensure your broth is gluten-free and skip any thickeners that contain gluten.
- Dairy-Free: This recipe is naturally dairy-free, but be mindful of any sides or garnishes you may choose.
Seasonal Adaptations
In the fall and winter, use root vegetables like carrots, potatoes, and parsnips. In spring, consider incorporating fresh peas, asparagus, and other seasonal greens. During summer, lighter vegetables like zucchini and bell peppers can be added for a fresh twist.
Cost Breakdown
This Instant Pot Stew is budget-friendly, with an estimated cost of around $2.50 per serving. To save even more, buy meat in bulk, opt for seasonal vegetables, and use dried herbs instead of fresh.
Kitchen Hacks
- Peel garlic cloves quickly by smashing them with the flat side of a knife.
- Chop onions without tears by chilling them in the fridge for 30 minutes before cutting.
- Use kitchen shears to cut herbs directly into the pot for less mess.
Recipe FAQs
- Can I use frozen meat? Yes, but increase the cooking time slightly.
- What can I substitute for beef broth? Vegetable broth or chicken broth are excellent substitutes.
- How do I know when it’s done? The stew should be thick and the meat tender when you open the pot.
Instant Pot Stew
This Instant Pot Stew recipe is a warm, hearty dish that brings comfort to your dinner table in no time. Packed with tender chunks of meat, vibrant vegetables, and a rich, savory broth, this stew is perfect for chilly evenings or when you need a satisfying meal without spending hours in the kitchen.
Ingredients
- 2 lbs beef stew meat, cut into 1-inch pieces
- 4 cups beef broth
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Set your Instant Pot to ‘Sauté’ mode and add olive oil.
- Once hot, add the beef stew meat in batches, searing until browned on all sides. Remove and set aside.
- In the same pot, add the onion and garlic, sautéing until softened.
- Stir in the tomato paste, then add the broth, scraping any browned bits from the bottom.
- Return the beef to the pot along with carrots, potatoes, thyme, salt, and pepper.
- Close the lid and seal the vent. Set to ‘Manual’ high pressure for 35 minutes.
- Once the timer goes off, allow for a natural release for 10 minutes, then carefully quick-release the remaining pressure.
- Stir well and adjust seasoning as needed. Serve hot.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 445Total Fat 15gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 10gCholesterol 150mgSodium 1079mgCarbohydrates 24gFiber 3gSugar 3gProtein 54g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Instant Pot Stew recipe is a true lifesaver for busy weeknights or when you crave something comforting and delicious. With its ease of preparation and hearty flavors, it’s bound to become a staple in your home. Enjoy the process, and don’t be afraid to make it your own with various ingredients and flavors. Happy cooking!
