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With a minimum of work and time, you can have an old fashioned favorite comfort food for dinner tonight. This Instant Pot Beef Stew is tastes like you spent all day making it but surprisingly it takes just 15 minutes of real work!
Quick Comfort Food
Quick comfort food is the name of the game when life gets busy. And it’s even IF your kids are staying home this fall for distance ed or home school, some nights are going to sneak up on you. This easy beef stew is going to save you.
About that Stew Meat
For this recipe, you can use ANY kind of beef you happen to have. It doesn’t’ HAVE to be stew meat. Stew meat is awesome because it’s already cut up and it usually has a little fat in it which makes for tender meat in the stew.
Cooking this stew in the Instant Pot (or pressure cooker) means every cut of beef will be tender. So you can buy cheaper cuts, save money, and feed everyone at the same time.
Cuts of beef you might use include:
- chuck roast
- round steak
- seven bone roast
- sirloin roast
- rump roast
All of those will be tender after 10 minutes in the pressure cooker.
What I like to do is buy a big roast, on sale, obviously. And then I cut it all up in stew meat size pieces. And then I freeze individual bags of cut stew meat that’s ready to roll when I want dinner fast.
I’ve linked up the food sealer I use too, it’s so handy to seal with it. It’s a Food Saver, but one that’s a little stronger than the normal Food Saver, it’s called the Big Game Saver.
I use it a lot. Especially when I buy in bulk and need to split things up. Costco shopping anyone?
Change It Up
Add more vegetables to this recipe. Vegetables that can add would include:
- Sweet Potatoes
- Crook Neck Squash
- Cubed Winter Squash
Use my fabulous Instant Pot Vegetable Broth in this soup. It’s a totally hands-off recipe, put everything in the pot, turn it on, and walk away. I like to make that one at night and then cool it down in the morning and freeze it or store it for any soups I’m making that week. Talk about CHEAP FOOD, this Instant Pot Vegetable Broth is basically free because you use vegetable scraps. FREE FOOD!
- 2 TBSP cooking oil
- 2 TBSP flour
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pound beef, cut in bite size pieces
- 2 1/2 cups peeled and chopped potatoes
- 1 cup carrots
- 1 cup sliced celery
- 1/2 cup chopped onions
- pinch of Italian seasoning
- 1 teaspoon minced garlic
- 1 quart low sodium beef or vegetable broth
- 2 TBSP Corn Starch
- 1/2 cup water
- turn the Instant Pot to saute
- add 1 TBSP oil
- mix the flour, salt, pepper, and garlic powder together
- toss the beef with the flour
- when the Instant Pot is hot add half of the beef and quickly brown it
- remove it to a plate once browned
- repeat with the remaining oil and beef
- once the beef is all browned set it aside
- turn off the Instant Pot
- use about 1 cup of the broth to deglaze the hot Instant Pot, don't let it cool down before deglazing the heat and water will steam off the browned bits be sure to completely clean the bottom of the pan it will keep the stew from scorching and it adds a lot of flavor!
- once the inner pot is cleaned of all the browned bits layer in the beef, then the potatoes, then mix up the carrots, celery, and onion
- sprinkle on the Italian Seasoning and minced garlic
- pour the broth over making sure to poke down any vegetables above the broth
- put on the lid, set to seal, press manual, and set the timer to 10 minutes
- once the timer goes off let it natural release for 10 minutes
- mix the corn starch and water together
- open the Instant Pot
- add a scoop of hot broth to the corn starch mixture, pour it all back in, turn the pot to saute and just thicken the stew up a bit, this step takes 2-3 minutes but makes the stew nice and thick
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