Pressure Cooker Beef Stew

By Tracy

4 Person

90 Minutes

409 Calories

Make this Comforting Pressure Cooker Beef Stew in Instant Pot. A spoonful of juicy tender beef brisket paired with rich thick tomato sauce. This hearty comforting dish is so satisfying and easy to eat. Deliciously perfect over pasta, rice, or just eat it as is! Beef stews are common in many cultures since ancient times. We love beef stews because the depth of flavors in that rich thick sauce is just incredible!

Ingredients

Chicken Stock Mixture

3 tbsp. Tomato paste
1 tbsp. Fish sauce
1 tbsp. Light soy sauce (not low sodium soy sauce)
1 tbsp. Worcestershire sauce
2 cups Unsalted chicken stock

3 Russet potatoes, cubed
Dried thyme
2 Bay leaves
1 tbsp. Flour
1 tbsp. Sherry wine
2 Carrots , chopped
2 stalks Celery , chopped
3 cloves Garlic , crushed and chopped
2 Small onions , finely chopped
2 tbsp. Olive oil , divided
Kosher salt and pepper
1 1/2 pounds Whole beef brisket

Method

01

Prepare the Pressure Cooker: Heat up your pressure cooker over medium-high heat. Make sure your pot is as hot as it can be.
02

Trim off excess fat on the beef brisket. Then, generously season the beef brisket with kosher salt and pepper.
03

Add 1 tablespoon (15ml) olive oil in the pot. Ensure to coat the oil over the whole bottom of the pot. Sear both sides of brisket for roughly 5 minutes per side without constantly flipping. Then, remove the beef brisket and set aside on a chopping board.
04

Make Chicken Stock Mixture: While the brisket is browning in the pressure cooker, combine unsalted chicken stock, Worcestershire sauce, light soy sauce, fish sauce, and tomato paste in a medium bowl.
05

Saute Vegetables: Add 1 tablespoon of olive oil to the pot, then add onion and season with kosher salt and pepper. Cook until the onions are tender and brown, then add garlic and stir until fragrant. Add chopped celery, carrot, and a pinch of kosher salt and pepper, then cook for 2 minutes.
06

Deglaze: Add a dash of sherry wine and completely deglaze the bottom of the pot with a wooden spoon. Then, allow the wine to reduce. Add the Chicken Stock Mixture to the pot.
07

Cut the beef brisket into 1 - 1 1/2 inches cube chunks, then toss with flour. Add the beef briskets chunks and make sure the briskets are spread out, so each piece can soak the stock mixture. Don’t stir the beef briskets as you don’t want too much flour to get into the stock mixture.
08

Then, add bay leaves and rub dried thymes against your fingers and sprinkle them in the pot. Add the potatoes on top.
09

Pressure Cook Act High Pressure for Electric Pressure Cooker: 70 minutes, then Natural Release-Stovetop Pressure Cooker: 55 minutes, then natural release.
10

Add salt and pepper to taste. For more texture, add additional parboiled potatoes, chopped carrots, and chopped celery to the stew. Cook until the vegetables are tender.

Related Tags

Instant Pot Recipes

Pressure Cooker Recipes

Pressure Cooker Beef Stew

3.7

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 409 Kcal
Prep Time 15 Mins
Cook Time 75 Mins
Total Time 90 Mins

02 Ingredients

Chicken Stock Mixture

3 tbsp. Tomato paste

1 tbsp. Fish sauce

1 tbsp. Light soy sauce (not low sodium soy sauce)

1 tbsp. Worcestershire sauce

2 cups Unsalted chicken stock

3 Russet potatoes, cubed

Dried thyme

2 Bay leaves

1 tbsp. Flour

1 tbsp. Sherry wine

2 Carrots , chopped

2 stalks Celery , chopped

3 cloves Garlic , crushed and chopped

2 Small onions , finely chopped

2 tbsp. Olive oil , divided

Kosher salt and pepper

1 1/2 pounds Whole beef brisket

03 Method

Step 1

Prepare the Pressure Cooker: Heat up your pressure cooker over medium-high heat. Make sure your pot is as hot as it can be.

Step 2

Trim off excess fat on the beef brisket. Then, generously season the beef brisket with kosher salt and pepper.

Step 3

Add 1 tablespoon (15ml) olive oil in the pot. Ensure to coat the oil over the whole bottom of the pot. Sear both sides of brisket for roughly 5 minutes per side without constantly flipping. Then, remove the beef brisket and set aside on a chopping board.

Step 4

Make Chicken Stock Mixture: While the brisket is browning in the pressure cooker, combine unsalted chicken stock, Worcestershire sauce, light soy sauce, fish sauce, and tomato paste in a medium bowl.

Step 5

Saute Vegetables: Add 1 tablespoon of olive oil to the pot, then add onion and season with kosher salt and pepper. Cook until the onions are tender and brown, then add garlic and stir until fragrant. Add chopped celery, carrot, and a pinch of kosher salt and pepper, then cook for 2 minutes.

Step 6

Deglaze: Add a dash of sherry wine and completely deglaze the bottom of the pot with a wooden spoon. Then, allow the wine to reduce. Add the Chicken Stock Mixture to the pot.

Step 7

Cut the beef brisket into 1 - 1 1/2 inches cube chunks, then toss with flour. Add the beef briskets chunks and make sure the briskets are spread out, so each piece can soak the stock mixture. Don’t stir the beef briskets as you don’t want too much flour to get into the stock mixture.

Step 8

Then, add bay leaves and rub dried thymes against your fingers and sprinkle them in the pot. Add the potatoes on top.

Step 9

Pressure Cook Act High Pressure for Electric Pressure Cooker: 70 minutes, then Natural Release-Stovetop Pressure Cooker: 55 minutes, then natural release.

Step 10

Add salt and pepper to taste. For more texture, add additional parboiled potatoes, chopped carrots, and chopped celery to the stew. Cook until the vegetables are tender.

04 Author