Delicious Instant Pot Beef Stew
A delicious and hearty Instant Pot (paid link) Beef Stew that is really simple to pull together with a splash of Caribbean spice to give the dish a kick!
My wife recently purchased an Instant Pot (paid link) for me and I was excited to give it a try — although I was a little hesitant at first. After testing it out on a few recipes I was completely sold on it.
I am more of an “old school” slow cooker kinda guy so I’m used to being very patient with dishes that took time to prepare. Fast forward to now and this Instant Pot (paid link) is not only easy to use but it works great!
I love a great hearty beef stew and using an Instant Pot (paid link) for the recipe makes this simple dinner idea a lot easier to make. I didn’t want to use the typical flavor profile of a southern beef stew so I added a splash of Caribbean allspice to give this dish a kick.
The allspice, ground thyme and fresh rosemary team up into an awesome combination of seasonings while the sriracha sauce gives this dish just the right amount of heat. I don’t typically cook using much salt but the salted beef stock does a great job of balancing out the flavors without many additions on my end. Of course, feel free to salt to your desired taste. š
The Instant Pot (paid link) made the beef and potatoes so tender that I was amazed that it only took 30 minutes! If you own one of these cool machines give my Instant Pot (paid link) Beef Stew a try and I can place a bet that the family will thoroughly enjoy this dinner option.
Here are a few more Instant Pot (paid link) recipes you might enjoy:
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Instant PotĀ® Beef Stew
- Total Time: 1 hour 5 minutes
- Yield: 4-6 1x
Description
A delicious and hearty Instant Pot (paid link) Beef Stew that is really simple to pull together with a splash of Caribbean spice to give the dish a kick!
Ingredients
- 1 – 1 1/2 lb. grass fed beef stew meat, cubed
- 3 cups organic beef stock
- 1/2 cup cabernet sauvignon red wine
- 2 tbsp minced garlic
- 1 lb. red potatoes, cubed
- 1/2 cup red onion, chopped
- 1/2 cup celery, chopped
- 8 oz. sweet petite carrots
- 1 tbsp fresh rosemary, finely chopped
- 4 tbsp butter, divided
- 2 tsp pink himalayan salt, divided
- 1 1/2 tsp black pepper, divided
- 1 1/2 tsp garlic powder, divided
- 1 tsp organic dried thyme
- 1/2 tsp organic all spice
- 1 tbsp Sriracha Chili Sauce
- 1 tbsp Corn Starch
- 1 tbsp Water
Instructions
- Cut the beef pieces into 1 inch cubes then cut small red potatoes into halves and season with 1/2 tsp salt.
- Chop the celery, red onion, and finely chop rosemary leaves. Set to the side.
- Turn the Instant Pot (paid link) on in āSauteā mode. The message screen will display āHotā when ready.
- Add 2 tbsp butter then add beef and season evenly sea salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Brown the sides of the beef cubes for 4 minutes stirring continually. Remove beef from the Instant Pot (paid link).
- Add onions, carrots, celery, and fresh rosemary cooking for 4 minutes before adding red potatoes to the Instant Pot (paid link) cooking.
- Season ingredients in the Instant Pot (paid link) with remaining salt, black pepper, all spice, garlic powder, dried thyme, and add Sriracha sauce. Stir together.Ā
- Pour in red wine, beef stock, and add beef.
- Change the setting on the Instant Pot (paid link) to the āPressure Cookā mode for 30 minutes with “Natural Release” set close and lock top. Allow the “Natural Release” to be timed to an additional 15 minutes before fully releasing pressure.
- Once done, open top add water and corn starch to a small bowl and stir until blended then add to the pot of cooked ingredients and stir.
- Server hot with optional rice.
Notes
Once the cooking time is complete, be sure to release the pressure by switching the steam top before opening.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Comfort Food
- Method: Instant Pot (paid link)
- Cuisine: American
Nutrition
- Calories: 661
- Sugar: 10.5g
- Sodium: 1997mg
- Fat: 45.3g
- Carbohydrates: 61.5g
- Fiber: 20.7g
- Protein: 14.2g
- Cholesterol: 119mg