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Pressure Cooker Beef Stew with Wine

Rated as 3 out of 5 Stars
9

"Very flavorful beef stew, hearty and great for freezing or pot pies."
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Ingredients

1 h 20 m servings 437
Original recipe yields 8 servings

Directions

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  1. Pat beef dry with paper towels. Season with salt and pepper.
  2. Melt butter in a pressure cooker over medium heat; cook beef until browned, 5 to 7 minutes. Transfer beef to a plate. Add wine and scrape the bottom of the pressure cooker with a wooden spoon. Add potatoes, broth, soup, carrots, onion, and garlic. Add additional wine or broth, if needed, to ensure that liquid just covers the ingredients.
  3. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 20 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
  4. Combine peas, sour cream, and mushrooms in the pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 5 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.

Footnotes

  • Cook's Note:
  • If the stew is too watery after cooking, mix 1 tablespoon of cornstarch in a cup of the gravy and stir back into the pot.

Nutrition Facts


Per Serving: 437 calories; 24.8 24 24.4 84 618 Full nutrition

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Reviews

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Looks good, I'll try it but I think I will add the beef back to the cooker. In the recipe it was removed but never returned.