Pressure Cooker Beef Stew – Quick & Tender

Pressure Cooker Beef Stew

Nothing beats a warm, comforting bowl of beef stew, and this pressure cooker version delivers all the deep, rich flavors in a fraction of the traditional cooking time. By using high pressure, the beef becomes incredibly tender while the vegetables stay perfectly cooked, creating a hearty meal that’s ready in under an hour.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 3 cups beef broth
• 1 cup red wine or additional broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 4 medium potatoes, cut into chunks
• 3 large carrots, cut into 1-inch pieces
• 1 cup frozen peas
• 2 tablespoons cornstarch mixed with 3 tablespoons water

Instructions

1. Set pressure cooker to sauté mode, heat oil, and brown beef in batches until golden on all sides, about 8 minutes total. Remove and set aside.
2. Add onion and garlic to the pot, sauté for 2 minutes until fragrant.
3. Stir in tomato paste and cook for 1 minute, then add beef broth, wine, thyme, bay leaf, salt and pepper.
4. Return beef to pot, seal lid, and cook on high pressure for 25 minutes.
5. Quick release pressure, then stir in potatoes and carrots.
6. Seal again and cook on high pressure for 8 minutes.
7. Quick release pressure, stir in peas and cornstarch mixture, then sauté for 2 minutes until sauce thickens.
8. Remove bay leaf and serve hot.

Practical Tips

• Brown the meat properly: Don’t skip the browning step, as it creates a flavorful crust that adds depth to your stew. Make sure the beef is dry before searing for the best results.
• Adjust thickness to your preference: If you prefer a brothier stew, reduce the cornstarch mixture or skip it entirely. For a thicker consistency, add more cornstarch slurry.
• Customize your vegetables: Feel free to swap carrots and potatoes for parsnips, celery, or mushrooms based on what you have on hand or your personal preferences.

Storage

Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the stew has thickened too much.

Common Questions

Can I use a different cut of beef? Yes, beef chuck is ideal because it becomes tender under pressure, but you can also use beef brisket or round steak. Avoid lean cuts like sirloin as they can become tough.

What if I don’t have red wine? Simply use additional beef broth instead. The wine adds flavor, but the stew will still be delicious without it. You can also use Worcestershire sauce for extra depth.

How do I know when the pressure cooker is properly sealed? Check that the sealing ring is in place and the lid is locked according to your pressure cooker’s instructions. You’ll hear a hiss as steam builds, and the pressure indicator will rise.