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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
  • Total Time
    Prep: 15 min. Cook: 50 min. + releasing
  • Makes
    6 servings

Ingredients

  • 1 boneless beef chuck roast (2 pounds)
  • 1 tablespoon canola oil
  • 5 cups water, divided
  • 8 medium potatoes, peeled and quartered
  • 4 medium carrots, halved widthwise
  • 1 medium onion, quartered
  • 1 teaspoon minced garlic
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 2 to 3 tablespoons cornstarch
  • 1/4 cup cold water

Directions

  • Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel and remove roast. Place trivet insert and 4 cups water in pressure cooker. Set roast on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally.
  • Remove roast and keep warm. Remove trivet. Skim fat from cooking juices and stir in remaining 1 cup water. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure.
  • Remove vegetables with a slotted spoon; keep warm. Remove and discard bay leaves. In a small bowl, mix cornstarch and 1/4 cup cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.

Test Kitchen tips
  • This recipe can also be made in a stovetop pressure cooker following the same method.</LI
  • Nutrition Facts
    1 serving: 530 calories, 17g fat (6g saturated fat), 98mg cholesterol, 403mg sodium, 58g carbohydrate (5g sugars, 8g fiber), 36g protein.

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    Reviews

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    Average Rating:
    • Lady Fingers
      Jan 12, 2021

      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!

    • Katy's mom
      Dec 7, 2020

      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.

    • skipperstrucking
      Nov 18, 2015

      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.

    • marens14
      Mar 30, 2010

      I'd call this a pot roast, not a stew. Also, the minimum size of the pressure cooker would be appreciated.

    • joaniebaloney_49959
      May 31, 2009

      can you can in a pressure cooker. It is an 8 qt.

    • FriedaG
      Apr 20, 2007

      No comment left