Pressure Cooker Beef Stew
A quick and easy beef stew made in a pressure cooker, featuring tender beef and fresh vegetables in a flavorful broth.
Ingredients
- 2 pounds chuck roast (trimmed and cut into 2-inch cubes)
- Salt and freshly ground black pepper (for seasoning)
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 cup diced frozen onion
- 2 cans reduced-sodium beef broth (14.5 ounces each)
- 1 can crushed tomatoes (14.5 ounces)
- 2 tablespoons dried parsley
- 10 small new potatoes (washed and quartered)
- 3 large carrots (cut into ½-inch pieces)
- 2 ribs celery (cut into ½-inch pieces)
- 1/4 cup all-purpose flour
- 1/4 cup cold water
- 1 cup frozen corn
- 1/2 cup frozen peas
Instructions
- Season beef cubes with salt and pepper. Heat vegetable oil and butter in the pressure cooker on sauté mode. Brown the beef in batches for about 5 minutes each, then transfer to a plate.
- Sauté diced onions in the same pot for about 3 minutes until softened. Pour in beef broth, scraping the bottom of the pot to deglaze.
- Add crushed tomatoes, dried parsley, bay leaves, and return browned beef along with any juices. Seal the lid and set to high pressure for 10 minutes.
- After cooking, allow pressure to release naturally for 5 minutes, then quick release the remaining pressure. Add potatoes, carrots, and celery, seal the lid, and cook on high pressure for 2 minutes.
- Release pressure after 5 minutes, then open the lid and discard bay leaves. Whisk flour and cold water in a small bowl, then add hot broth from the pot to the mixture.
- Return the slurry to the stew, select sauté mode, and stir until sauce thickens. Stir in frozen corn and peas, seasoning to taste.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave.