Instant Pot Beef Stew

I had about 1.6 lb of stew meat, which was precut into smaller chunks. I cut the potato into 1/2 inch chunks and cut 1 lb of baby carrots in half. I pressure cooked 25 min. Next time, I'll leave the baby carrots whole. It tasted and looked great!

The meat was so soft, and it tasted great!

Added extra onions and potatoes. Forgot the peas. Tasty and quite easy. Would make again!

I thought this recipe was surprisingly good when I made it. Made with short rib, due to supermarket unavailability of the original ingredient. Meat surprisingly tender and flavour great. The only thing that felt out of place were the peas, which are added at the end.

It was okay, the flavour is a little one-note. Ommited the peas.

Should skip the peas otherwise it was pretty good.

Bigger chunks of meat and potato when cooking for 35 minutes in instant pot next time. Added celery too early, it disintegrated, add at 20 minutes next time

Only 1tsp salt next time

Loved it. Did not add peas though but included an extra potato.

husband really liked it; added Worcestershire

Meat was tender, the potatoes and broth were very flavorful!

Excellent, we added more vegetables and less meat. Full of flavor. Added oxtail soup packet which thickened the sauce. Kids loved it!

Added celery

In general a really good recipe. I made a few changes to the ingredients and a probably more importantly to the timing of the Instant Pot: I added a heaping of Jane’s Crazy salt and freshly ground pepper to flour and floured all the meat and the seared the meat on the sauté setting. I also used olive oil and unsalted butter for the sauté. After browning the beef I removed all the beef from the pot. I used 1/4 cup red cooking wine to deglaze and then added onion and garlic; scrapped all the searing stuff then added 2 cups of beef broth with 8 ounces of tomato sauce. Then I added another roughly chopped onion and 4 celery stalks also roughly chopped. Put in thyme, bay leaf a bit more pepper, put the beef back in the pot and added broth until the beef was pretty much covered. Set the Pot to pressure and cooked for 20 minutes. Instant released after first 20 minutes then added carrots, 4 potatoes (only 1 seemed like a misprint), and frozen cocktail onions I guess about 15 such onions. Pressure cooked for another 10 minutes and did another quick release. After that I added Lima beans (I love limas and it’s the only way I can get my menfolk to eat them) took out the bay leaf skipped the cornstarch and cooked on the slow cooker setting until it was thick enough for me and my family. They loved it and even I loved it (I tend to be overly critical of my cooking). Then I used red cooking wine and beef bone broth for the deglazing (instead of 14 ounces of broth I used 1.5 cups broth and 1 cup red cooking wine).

So tasty! I added a few more potatoes. Definitely will add a few more and extra broth to feed our family.

Delicious, I’ll probably add slightly less thyme next time, however, that is just my personal taste.