Beef and Apple Stew Instant Pot
Instant Pot Beef Stew with tender chunk of beef, veggies and a decadent gravy makes a warm and comforting family meal any day of the week.
Instant Pot Beef Stew
One of the most comforting meals a family can sit down to is a good and hearty Instant Pot Beef Stew. Tender chunks of beef with potatoes, carrots and peas in a rich and flavorful gravy type soup. The gravy is so delicious and begs to be paired with a nice and warm loaf of Instant Pot No Knead Crusty Bread.
Warm and comforting meals like this and other ones such as my Instant Pot Pork Chops in Mushroom Gravy [Homemade] and my Instant Pot Chicken Pot Pie [Chicken & Dumplings] really bring a family together and begs for dinner time conversation.
Seasonings Are Rubbed into Meat Cubes
With the help of your Instant Pot, Ninja Foodi or Pressure Cooker, Instant Pot Beef Stew becomes an under 30 minute meal! You can choose to sear the beef in the pot first, or make it a dump and push start recipes. It is your choice. Searing the meat first does add more flavor, but a dump and push is seriously delicious too. After all, this is my go-to slow cooker recipe, which I have made for many years.
A good stew starts with seasoning the cubes of beef with fragrant and delicious seasonings. So, I know you are going to ask about my fantastic electric pepper grinder, so here it is: Gravity Electric Salt and Pepper Grinder. It has made my life easier.
Potato Starch Protects and Keeps Meat Juice
I prefer to either an Asian Potato Starch or Bob Mills Potato Starch, rather than flour, as I love the flavor it gives when coating meat and shrimp. If you don't have any, go a head and use cornstarch.
Potato Starch Coating on Chicken Instead of Slurry
- When using the pressure cooker, more liquid than normal is needed, so the sauce often times needs to be thickened. With my "starch protection method," the starch on the meat adheres to the meat nicely and allows the pot to come up to pressure with the little amount of liquid in the pot. As the release of the potato starch is slow, you will not get a burn notice.
- As the meat cooks and releases liquid, it also releases the starch and therefore thickens the sauce without gumming up.
- Best of all, with the nice and thickened sauce, you don't have to worry about making a starch slurry after pressure cooking.
Pro Tip: Coating beef, pork of chicken with potato starch before cooking under pressure, ensures extra juicy meat. It also saves you the step of having to make a slurry to thicken the liquid in the pot.
Give the Meat a Good Sear
When searing meat, you want to make sure to use an oil, which has a high heat index. For a recipe like this Instant Pot Beef Stew, I like to use an oil that adds to the overall flavor of the recipe. For pressure cooker beef stew I like to use either avocado oil or extra virgin olive oil.
Why Use Potato Starch?
- Potato starch is a wonderful way to ensure that your meat says nice and juicy during pressure cooking.
- For searing or browning the meat, a coating of potato starch really helps to seal in the juices. It also helps as you will know when the chicken skin is perfectly sealed as the chicken will release from the bottom of the pot.
Pro Tip: As the meat begins to sear, it will stick to the pot. With the potato starch coating, once the meat has effectively seared in the pot, it will easily release from the bottom of the pot without any much sticking indicating that there is a good crust on the meat.
Celery and Onions Will Help Deglaze the Pot
As onions release quite a bit of liquid, they can be used in the first step of deglazing the pot.
Can Cornstarch be Subbed for Potato Starch?
- Yes. I like potato starch here because it seems natural since fresh potatoes are being used, so there is no off flavor.
- But, cornstarch is fine to use and you will still have a wonderful result. I like Bob's Red Mill Cornstarch best. It's super cheap to use and I can get it delivered right to my front door!
We like to buy chuck roast when it is on sale and then cut it into cubes. It is so economical and there are so many This Old Gal fantastic recipes, which cook in under 30 minutes. We divide up the meat into one and two pound packages and when we are ready to cook, whalaa, cubed beef stew meat.
Recipes using Cubed Chuck Roast:
- Pressure Cooker Lechón Asado {Cuban Pork with Mojo}
- Instant Pot Beef Stroganoff (Pressure Cooker)
- Instant Pot Poor Man's Burnt Ends + Video!
- Instant Pot Philly Cheesesteak Pasta
- Pressure Cooker Japanese Beef Curry Stew {Instant Pot}
Pro Tip: There are so many, many more, so remember to stock up on chuck roast when it goes on sale!
Cremini Mushrooms Add Nice Flavor
Cremini mushrooms are simply a juvenile portobello mushroom. They have a bit of an earthy taste. The plain white "button" mushrooms don't really add any flavor. Cremini mushrooms are older than the white mushrooms and are firmer.
How to Freeze Beef Stew
After cooking the beef stew, divide it into portion size amounts and use a FoodSaver Vacuum Sealing System or other freezer safe, air tight receptacle. Place packages in the freezer for another day.
Instant Pot Beef Stew is easy to reheat and can be brought to the office for a delicious, warm and hearty lunch. It can be heated back up in a Instant Pot, Ninja Foodi or Pressure Cooker, Crockpot Lunch Warmer or microwave, so keep a lot in your freezer.
Mix and Scrape Pot Bottom
The water content in the onions, celery and meat will be different for everyone. Some people may experience a sticking problem after searing the beef. If the beef is sticking badly to the bottom of the pot, do not panic, there is a simple solution. It's called deglazing.
What to do if Meat Sticks to Pot
As the water content of each vegetable and meat will vary, some people might have sticking issues when searing the meat. This can also happen if the potato starch has not been rubbed in enough or not enough oil is used.
The simple solution is to add the red wine or Shaoxing wine and Worcestershire sauce right after searing the meat and before adding the onions and celery and deglaze the pot now. I've written the recipe below on the recipe card to have you deglaze the pot before continuing to the next step.
If the meat does loosen up, then you can delgaze the pot after adding in the veggies, as you see me do on the video.
Diced Up Apple
Red apples add just the right amount of sweetness to the pressure cooker beef stew and also help to thicken the sauce.
Substitute for Apples
- If you do not have apples available, try using 1/2 cup of applesauce.
Pro Tip: To keep the apples from turning brown, place them in a bowl and cover with water and vinegar or lemon juice.
Pour in the Beef Broth
For the beef broth,my Pressure Cooker Beef Bone Broth [Instant Pot] is fantastic to use. A premade beef broth or my stand by, Better than Bouillon Beef Base. We always have a jar of the BTB Beef Base in the fridge and then just mix it up with water and instant, high flavorful beef broth!
New /Baby Potatoes and Carrots
Instant Pot Beef Stew is an all American, stick to your ribs meal, but there are so many variations to stew. My Pressure Cooker Beef Stew with Root Vegetables is another delicious stew made with various root veggies. You can always add those to this recipe as well.
Optional Veggies For Beef Stew
- Parsnips
- Green Beans
- Turnips
- Rutabaga
You can use more vegetables or less if that is your preference.
Pro Tip: If using red potatoes or Yukon Gold potatoes, cut them into quarters. Russet potatoes do not do as well cooked in liquid. Save those for steaming as in my Instant Pot Mashed Potatoes (Pressure Cooker) recipe.
Frozen Peas Added to Instant Pot Beef Stew
Some people love peas, others don't. I do and I like to add extra peas.
Why Frozen Peas?
- It only takes a few seconds for the frozen peas to defrost in the hot beef stew.
- With frozen peas rather than canned peas, the peas will retain their nice green color and have a nice snap to the bite. Yum.
Watch the video below as I walk you through every step and detail of this recipe. I've given you a ton of information above, but sometimes a live visual of the process helps so you can follow along. I have my own cooking show on my YouTube Channel, so be sure to check it out and subscribe!
Watch my video and then scroll to the bottom for the printable recipe card.
Tips and Tricks for Instant Pot Beef Stew
- Meat shrinks so cut it into slightly larger than bite size pieces.
- Use a spatula that won't melt on a hot setting.
- Potatoes, mushrooms, carrots and peas can be modified to the amounts you want.
Instant Pot Beef Stew Ready to Serve
You are going to want to eat your Instant Pot Beef Stew with a spoon to make sure you get lots of the delicious soupy gravy.
We like to make Apple Dumplings for this recipe and in the recipe card below, I will show you how. OMG, yes! Get your Granny Smith Apple ready!
Can Bison or Deer Meat Be Used?
Yes, absolutely!
Oh Yes! It's THAT Good!
I've made this for years in my slow cooker, but seriously, after preparation and the pot coming up to pressure, only a 5 minute cook time? Yeah, pretty amazing.
What conversations at your dinner table were inspired by eating Instant Pot Beef Stew together? Who slurped up the gravy? Come on, raise your hands.
More Instant Pot Comforting Recipes to Make:
- Pressure Cooker Chinese Simmered Chicken [Instant Pot]
- Instant Pot Greek Lemon Butter Fettuccine Pasta + Video
- Low Carb Brussels Sprouts Alfredo Sauce + Video
- Instant Pot Creamy Tuscan Garlic Chicken
These recipes will make you feel warm all over and inspire conversation.
Kitchen Equipment and Essentials
- Instant Pot, Ninja Foodi or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef's Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- di Oro Living Silicone Spatulas Set
- Gravity Electric Salt and Pepper Grinder
Caring is sharing ! If you would like to support This Old Gal , please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you've made one of our recipes!
Here is your handy printable recipe:
- 3 Tablespoons Extra Virgin Olive Oil
- 2.5 pounds Chuck Roast cut a bit larger than bite size pieces
- 1 Tablespoon Ground Thyme
- 2 teaspoons Sea Salt or 1 Tablespoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper or to taste
- 3 Tablespoons Potato Starch
- 1 large Yellow/Brown Onion quartered
- 2 stalks Celery chopped
- 6-8 ounces Cremini Mushrooms sliced in thirds
- 1/4 cup Red Wine/Cabernet or Shaoxing Wine
- 2 Tablespoons Worcestershire Sauce
- 4 cloves Fresh Garlic minced
- 1 large Red Apple Braeburn, Gala, peeled and diced
- 2 Tablespoons Tomato Paste
- 3/4 cup Beef Broth or 3/4 cup water + 1 tsp (Better than Bouillon Beef Base)
- 1.5 pounds Baby Red or Small Yukon Gold Potatoes cut in half if larger than 2 inches
- 1.5 pound Baby Carrots (or more if desired)
- 1 cup Frozen Peas (or more)
Apple Dumplings (Optional)
- 2 cups All Purpose Flour
- 4 teaspoon Baking Powder
- 1 teaspoon Sea Salt
- 1 large Granny Smith Apple peeled, cored and shredded
- 4 Tablespoons Butter room temperature
- 3/4 cup Whole Milk
-
Select Saute/Browning on Instant Pot pressure cooker and allow the pot to fully heat. (Prepare the meat while the pot is heating.)
-
Cut chuck roast in half and removed any large chunks of fat and connective tissue.
-
Cut chuck roast into slightly bigger than bite-sized pieces and place into a large mixing bowl.
-
Sprinkle thyme, salt and black pepper over meat and rub in well.
-
Sprinkle potato starch over meat and massage into meat until no longer opaque. (This avoids having to make a starch slurry after pressure cooking.)
-
When pot is hot, add oil and swirl to coat bottom of pot.
-
If there is any loose potato starch in the bowl, shake if off the meat and then add the chunks of meat to the Instant Pot or pressure cooker.
-
Allow meat to sear in the hot oil for about 15 seconds without touching the meat. The meat will loosen from the bottom of the pot once seared.
-
Once the meat becomes loose (you can tell by gently using your spatula to push the meat a bit) flip the meat over and sear the next side in the same manner as the first.
-
Sear each side until a crust forms and meat has loosened from the bottom.
-
Add onions and celery to cooking pot and mix through while scraping up anything that has stuck to the bottom of the pot.
-
Using a high heat resistant spatula continuing scraping the bottom of the pot to loosen any brown bits (fond) stuck to the bottom of the pot. This is called deglazing.
-
Add mushrooms and mix in to combine with the meat.
-
Add garlic and mix through.
-
Pour in Worcestershire sauce and mix through
-
Pour in the red wine or Shaoxing wine and deglaze the pot (there may be some stuff stuck to the bottom). Use the spatula and scrape the bottom of the pot.
-
Add diced apples and mix through.
-
Add tomato paste and mix through to combine.
-
Pour in the beef broth and stir to combine. There will be quite a bit of liquid (enough to be able to sop it up with a crusty loaf of bread or a piece of cornbread!).
-
Turn off Instant Pot / Pressure Cooker.
-
Add in the baby potatoes. If using larger size potatoes, cut them into two inch pieces.
-
Dump in baby carrots. You can keep them whole, or cut them in half.
-
Lock on lid and close the pressure Valve. Cook on high pressure (most machines default to high) for 5 minutes.
-
When beep is heard, wait 10 minutes and then release the rest of the pressure.
-
Remove lid and give the stew a good stir. Taste and add more salt, pepper or other seasonings.
-
Stir in frozen peas. They will quickly defrost.
-
For a thicker and smoother sauce, add a Tablespoon of butter and mix through.
-
Serve with Crusty Bread or make Apple Dumplings.
Dump and Push Method
-
Add all ingredients, except for peas and mix to combine.
-
Sprinkle the potato starch over the top and do not mix in.
-
Lock on lid and close the pressure Valve. Cook on high pressure (most machines default to high) for 6 minutes.
-
When beep is heard, wait 10 minutes and then release the rest of the pressure.
-
Remove lid (add a TLB of Butter) and give it a good stir.
-
Stir infrozen peas and Bob's your uncle. 🙂
If you find that the meat is not easily lifting off the bottom of the pot after searing, add in the red wine/Shaoxing wine right away and deglaze the bottom of the pot. Then continue on with the recipe.
Any type of potatoes can be used. If you don't want to use the Yukon Gold, try small Russets or New (baby) potatoes.
We like to buy chuck roast when it is on sale and then cut it into cubes. It is so economical and there are so many This Old Gal fantastic recipes, which cook in under 30 minutes. We divide up the meat into one and two pound packages and when we are ready to cook, whalaa, cubed beef stew meat.
Freezing Beef Stew
Divide the cooked beef stew into portion size amounts and use a FoodSaver Vacuum Sealing System or other freezer safe, air tight receptacle and place in the freezer.
Instant Pot Beef Stew is easy to reheat and can be brought to the office for a delicious, warm and hearty lunch. It can be heated back up in a Instant Pot, Mealthy MultiPot or Pressure Cooker, Crockpot Lunch Warmer or microwave, so keep a lot in your freezer.
To Make Apple Dumplings
- During cooking, add 1 cup more of the beef broth and increase seasonings by 1/4 the amount.
- Reduce cook time to 3 minutes.
- After pressure release, remove lid and hit the saute button and adjust to low.
- In a medium bowl, add flour and salt.
- Use a Microplane Artisan Course Grater and grate the frozen butter and gently mix in.
- Add the grated apple and combine.
- Make a well in the center of the mix and pour in milk. Gently mix with fork until just combined. Do not over mix or your dumplings will be tough.
- Drop Tablespoons of the batter into the simmering beef stew.
- Place glass lid on pot and let simmer for 5-7 minutes, or until dumplings are cooked.
Nutrition Facts
Instant Pot Beef Stew with Apple Dumplings
Amount Per Serving
Calories 463 Calories from Fat 198
% Daily Value*
Fat 22g 34%
Saturated Fat 8g 50%
Cholesterol 98mg 33%
Sodium 948mg 41%
Potassium 1405mg 40%
Carbohydrates 35g 12%
Fiber 7g 29%
Sugar 11g 12%
Protein 32g 64%
Vitamin A 12025IU 241%
Vitamin C 22mg 27%
Calcium 100mg 10%
Iron 6mg 33%
* Percent Daily Values are based on a 2000 calorie diet.
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.
Instant Pot Beef Stew with Apple Dumplings
Instant Pot / Pressure Cooker Beef Stew
williamsvaink1945.blogspot.com
Source: https://thisoldgal.com/instant-pot-beef-stew/
0 Response to "Beef and Apple Stew Instant Pot"
Post a Comment