The Instant Pot® is perfect for beef stew and it takes a fraction of the time compared to making it on the stove.

Andre

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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
15 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef in batches, season with salt and pepper, and cook until browned on all sides, 3 to 5 minutes per batch. Remove browned meat from pot. Add wine to deglaze the bottom of the pan, scraping up all browned bits. Pour in water and mix with wine.

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  • Add browned beef, potatoes, carrots, parsnips, onion, celery, and garlic to the pot. Pour in tomato sauce, beef soup, and cream of mushroom soup; mix well. Season with horseradish and Worcestershire sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts

725 calories; protein 45.7g; carbohydrates 98.3g; fat 12.6g; cholesterol 99.7mg; sodium 875.5mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/20/2020
This came out really good, but it is more of a soup to me than stew. Maybe some of the issue is that I didn't know what the recipe submitter meant by beef soup with mushrooms. I skipped that and used beef broth in place of most of the water. Also I used Golden Mushroom soup instead of cream of mushroom. The meat was very tender and it had a nice flavor. Read More
(1)
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