Portions: 6 servings Calories: 959kcal |
This Instant Pot beef stew is an excellent way to cook a complete and hearty meal in a fraction of the time it takes using other traditional cooking methods, but if you don't have one, the recipes has instructions to use a regular pressure cooker or a normal pot.
By - Revised . Original Nov 25, 2013.
Instant Pot Beef Stew with Red Wine [Video+Recipe].
Why we ❤️ it
- Whether you have an Instant Pot™, a traditional pressure cooker, or neither, we have instructions for making this quick and easy beef broth so you can have dinner ready in no time.
- This cooking method allows us to save on gas or electricity for cooking beans, and on our grocery bill by buying inexpensive cuts of meat and turning them into melt-in-your-mouth beef.
- You'll love this flavorful and hearty stew, and the recipe has instructions for cooking it in both types of pressure cookers.
Instant Pot Beef Stew with Red Wine [Video+Recipe]
This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!
Utensils and tools
Ingredients
- 3 pounds beef stew meat, [1.5 kg] chuck, blade, or flank
- 1 tablespoon onion powder
- 2 teaspoons salt, (or more, to taste), divided
- 1 teaspoon black pepper, freshly-cracked, or ground, (or more, to taste), divided
- 3 cups red wine, merlot or cabernet
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
- 3 cups beef broth, or chicken or vegetable broth
- 3 sprigs rosemary
- 5 sprigs thyme
- 3 tablespoons paprika
- 2 tablespoon tomato paste
- 1 bay leaf
- 2 garlic cloves, (whole)
- 2 pounds waxy potatoes, [1.25 kg], peel and cube them
- 2 pounds carrot, [1.25 kg], peeled and sliced
- 3 red onion, quartered
- 1½ cups peas, blanched (I used frozen peas)
Video
Preparation
1. Season meat
- Instant Pot™Proceed to next step.- Traditional pressure cookerTo season the meat, cut the beef into small pieces. Season with onion powder, 2 teaspoons of salt, and 1 teaspoon of pepper.Add the wine and let it sit for one hour. Remove the meat from the marinade and set the marinade aside for later use.- Regular potTo season the meat, cut the beef into small pieces. Season with onion powder, 2 teaspoons of salt, and 1 teaspoon of pepper.Add the wine and let it sit for one hour. Remove the meat from the marinade and set the marinade aside for later use.
2. Brown the meat
- Instant Pot™Select the SAUTE setting on the keypad. Heat butter (about 2 minutes). Add the meat (careful with splatters). Cook until all the liquid has evaporated. Brown the meat stirring to cook evenly.Sift the flour into the pot, stirring constantly to prevent clumps from forming, stir to mix well. Press CANCEL on the keypad.- Traditional pressure cookerHeat the butter over medium heat in the pressure cooker. Add the seasoned meat (careful with splatters). Cook and stir until all the liquid has evaporated. Brown the meat stirring to brown evenly.Sift the flour into the pot, stirring constantly to prevent clumps from forming, stir to mix well.- Regular potHeat the butter over medium heat. Add the seasoned meat (careful with splatters). Simmer until all the liquid has evaporated. Sauté to brown the meat, stirring to cook evenly.Sift the flour into the pot, stirring constantly to prevent clumps from forming, stir to mix well.
3. Simmering
- - Instant Pot™Add 3 cups of broth, 3 cups of water, wine, rosemary, thyme, paprika, onion powder, tomato paste, 2 teaspoons of salt, and bay leaf. Close the lid to the locked position and position the pressure valve. Select PRESSURE cook on HIGH on the keypad. Set timer to 15 minutes.- How to brown in a traditional pressure cookerAdd the marinade, 3 cups of water, 3 cups of beef broth, rosemary, thyme, paprika, tomato paste, and bay leaf. Close the lid to the locked position and attach the pressure valve. Select PRESSURE cooking on HIGH on the keypad. Set the timer for 15 minutes. - Regular potAdd the marinade, 3 cups of water, 3 cups of broth, rosemary, thyme, paprika, tomato paste, and bay leaf. Cover and simmer over medium-low heat for 40 minutes. Stir often and add water as it becomes necessary to maintain the same level.
4. Cooking vegetables
- - Instant Pot™When done, press CANCEL, let it cook down for about 3 minutes, and carefully use the quick release to release the pressure.Remove the lid. Add 2 cups of water. Add garlic, potatoes, carrots, and onions. Cover, and place the valve. Select PRESSURE cook on HIGH on the keypad. Set timer to 10 minutes.- How to brown in a traditional pressure cookerRemove the cooker from the heat and cool under running water for 1 minute. Stop the water and carefully remove the valve to break the vacuum. Remove the lid.Add the peas and cook uncovered over medium heat until the peas are heated through (about 5 minutes). Season with salt and pepper to taste.- Regular potAdd garlic, potatoes, carrots, and onions. Cook covered over medium-low heat for 20 minutes. Stir often and add water as it becomes necessary to maintain the same level.Add the peas and cook uncovered until the peas are heated through (about 5 minutes).
5. Finishing and serving
- - Instant Pot™Release the vacuum and release steam. Once cooled, open the lid and season with salt and pepper to taste and serve.- Traditional pressure cookerRemove the pot from the heat and cool under running water for 1 minute. Turn off the water and carefully remove the valve to release the pressure. Remove the lid.Add the peas and cook uncovered over medium heat until the peas are heated through (about 5 minutes).Season with salt and pepper to taste and serve.- Regular potSeason with salt and pepper to taste and serve.
Serving suggestions
You can serve this soup with some rustic bread if you wish. I also love it with white rice made in the Instant Pot.
Top tips
- Wine: Adding red wine to stews adds flavor and richness. For this beef stew, Cabernet or Merlot are good choices. If you don't want to drink alcohol, you can easily make a non-alcoholic version without adding wine.
- Type of potatoes: Waxy potatoes are the opposite of starchy potatoes. The former do not dissolve as easily during cooking. Yukon works very well.
- Type of pot: The instructions for the pressure cooker are specific to the Instant Pot™, as that is the one I have, but it is probably quite similar for other brands. Please refer to the manual.
- Type of beef: Each stew recipe may call for a different cut, but most slow-cooked or pressure-cooked stews take advantage of tough, inexpensive cuts. Chuck, blade, or flank are perfect for this.
- Tenderizing meat: Some meats are best cooked over high heat for a short time, while others are best cooked over low heat for a long time. The latter are also better for pressure cookers. If the meat is tough, you may need to cook it longer.
- Leftovers: If you have leftovers, you can freeze them in a freezer-safe container and reheat them later. If you plan to eat them the next day, you can store them in the refrigerator.
- Variations: You may also want to check out this beef and noodles stew, make some instant pot fajitas, and try this instant pot corned beef dish.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great recipes from me every week!
Learn more
Cooking with pressure cookers
Pressure cookers used to have a reputation for being dangerous, and some people to this day refuse to use them. The problem of exploding cookers was largely solved by adding a second security valve that releases steam if the main valve gets clogged (which may happen with starchy foods and beans).
The advantage of the non-electric cookers is that they are inexpensive, harder to damage, and will work on whatever stovetop you have (except if you have an induction stovetop).
It's important to familiarize yourself with the owner's manual and keep the valves clean and the cooker in good condition.
Cooking with electric pressure cookers
I, too, eventually succumbed to the siren song of the modern pressure cooker and got myself an electric, programmable one. The main reason is that I now have an induction cooktop on which my mom's old one does not work, so the Instant™ Pot gives me the choice to use it as a pressure cooker, or a slow cooker.
I can say that, while I enjoy using it very much, it's not much better than my old one, as I don't need the programming functions on it. If you work outside of your home, I can see how that's a great feature to have.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Can you modify the recipe using an electric pressure cooker? I have an instapot and I would like to make this recipe.
Hi Samantha. I have an old-fashioned pressure cooker (which is probably about 30 years old). I don't have an electric one to test the recipe, and I don't think I know how they work. You can try and test it, I'd love to hear if it works in one of… Read more »
Trying this today in my instant pot (electric pressure cooker) I will let you know how it turns out. I live where I am the only Dominican in illinois and I am craving my moms cooking! Hoping this will hit the spot! Thank you!
Yes, please do let me know. 🙂
How did it turn out? I have an Instapot and am curious as I'd like to try.
I just added the instruction for an Instant pot. 🙂
First let me say that I bought my first pressure cooker in December and don't know how I ever lived without one before. I splurged because I wanted easy and safe. I cook in it several times a week, mostly after work and delicious dinners are on the table in… Read more »
I am very glad you loved it. It's one of our favorites too. 🙂
Hello Aunt clara. I own an electric pressure cooker. I want to tru this. Do you know how I can cook it in the electric pressure cooker? Thanks!
I have an old-fashioned one, but I would guess that it should be the same time-wise.
I saw the rosemary in the pic and had to know the details about this stew. Mom has a pressure cooker but I've always been apprehensive about using it. Would marinating the meat over night intensify the marinade? I'm curious. I haven't gone into marinating with wine yet, just basic… Read more »
I am not sure what the effect of marinating overnight would be, as I didn't test it that way. It may be worth the experimenting though, if you do, please report back. And thanks about the untranslated word, it's funny that I usually write the recipes in English, then translate… Read more »
I am looking for a pressure cooker beef cheek recipe. I will try this today. Yeah I know it's July, and I'm in Nebraska, but my mother has cancer, she's always cold with no appetite. She though beef stew sounded good. I hope she can eat it (she enjoys spice).… Read more »
Good luck to your mom, Shelley. And do let me know how it works.
I don't have a pressure cooker, but would love to try this recipe! Can you provide the steps for stovetop or slow cooker cooking? Thank you!
I wish I could, but I haven't tested it any other way and my guess would be as good as yours.
Do invest in one Linda! I was like you until I bought one. It just saves you time, and the flavor you get from a pressure cooker is no match! Here are some reviews to help you buy one. Good luck.
This stew looks divine. Gorgeous photos, too. Glad you're getting a little respite from the heat! Thank you for posting this 🙂