Pressure-Cooker Beef Stew
I like to serve this twist on traditional stew with fresh rolls on crusty bread. The roast and vegetables cook quickly and make a comforting meal. My family loves this unique pressure cooker beef stew. —Joanne Wright, Niles, MI
Reviews
The recipe, as written, is more what I think of as a pot roast, and we wanted stew, so I made a few changes, but the flavor balance is great, and the vegetables came out perfect. High recommendation!
I've made this with pretty much the same ingredients, minus the trivet, using pre-cut stew meat. When pressed for time, I've skipped the browning step. The stew is still very flavorful although it's a bit lighter in color. I've also thrown everything in the Instant Pot at once instead of cooking the vegetables separately. They will be very tender but not falling apart or mushy if you don't overcook them. 25 to 28 minutes is enough for most cuts of beef.
This is a pot roast (not a stew), with that being said, it is a great recipe. Made exactly by the recipe except for cooking time. I thought 40 min. for a 2 bound roast was a bit long so I cooked it for 25 min. and it came out fall apart tender. This is a keeper.
I'd call this a pot roast, not a stew. Also, the minimum size of the pressure cooker would be appreciated.
can you can in a pressure cooker. It is an 8 qt.
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