The Magic of the Instant Pot
I was always intimidated by stew; it took so long, I thought, and one was never certain exactly how it would come out. The Instant Pot made things so different. It is like a magic pot that cooks perfect food without all of that constant stirring around, and there's no aggravation of having scorched items. Plus, cleaning is really easy as can be. Pretty much the best appliance to ever be brought into a kitchen!
So, when you need something comforting and super easy for dinner that tastes great, this Instant Pot Stew does the magic. Flavored to the hilt, it is so versatile that you can make it howsoever you like it. Plus, it's just great for using up leftovers and stretching your budget.
Instant Pot with ingredients for stew | Image: Supplied
Our Family's Favorite Instant Pot Stew Recipe
The breakdown of how to make a super delicious Instant Pot stew that everyone will love is here. It is so easy that even your kids could make it.
Ingredients:
- 1 tablespoon olive oil
- 1 pound beef chuck roast, cut into 1-inch cubes
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary 1/2 teaspoon salt 1/4 teaspoon black pepper 1 (14.5 ounce) can diced tomatoes, undrained 1 (14.5 ounce) can beef broth 1/2 cup red wine (optional, but adds extra flavor) 1 tablespoon cornstarch 2 tablespoons cold water 1/2 cup frozen peas * Fresh parsley, for garnish Instructions:
- Sauté the Meat: Set your Instant Pot to Sauté. Heat the olive oil, adding in your beef cubes to brown from all sides. Pull the beef out of the pot and set it aside.
- Add the Veggies: Throw in the onion, carrots, celery, and garlic. Sauté until the onions are softened, about 5 minutes.
- Adding the Spices: Sprinkle the thyme, rosemary, salt, and pepper. Cook for a minute while stirring all the time.
- Adding the Liquids: Stir in diced tomatoes, beef broth, and red wine if using.
- Adding the Beef: Return the browned beef back into the pot.
- Cook it Up: Close the lid of the Instant Pot, making sure the valve is set to seal. Cooking on Manual, High Pressure for 60 minutes is in order.
- Release the Pressure: After 60 minutes, allow the pressure to release naturally for 10 minutes. Then, quickly release any remaining pressure.
- Thicken the Sauce: In a small bowl, mix together the cornstarch and cold water until smooth. Add this mixture to the pot and stir until the sauce thickens slightly. 2
- Add the Peas: Stir in the frozen peas. 3
- Serve: Ladle the stew into bowls and garnish with fresh parsley.
This is a great starting point recipe that you can totally make to your family's tastes. Want to make it vegetarian? Swap in the beef for chickpeas or lentils. Love mushrooms? Throw a handful in. Want to add some extra kick? Add a pinch of cayenne pepper. The possibilities are endless!
Bowl of Instant Pot Stew with a spoon | Image: Supplied
Tips for the Ultimate Instant Pot Stew
- Do Not Overcrowd the Pot: Do not fill too much in the pot with ingredients, or else they will never cook evenly.
- Use High-Quality Ingredients: The quality of your ingredients will definitely impact the taste of your stew. • Season Carefully: Taste your stew before serving, and add any necessary seasoning.
- Serve with Sides: Goes very well with some crusty bread, a side of rice, or just a light salad.
And remember, stew is an art and not a science. So experiment, have fun, and above all, enjoy! What are your favorite ways to customize your stew? Let me know in the comments!
