Instant Pot Beef Stew Recipe With Mushrooms
This Instant Pot Beef Stew with Mushrooms is a comforting and delicious meal that is perfect for any night of the week. The beef is tender and flavorful, and the mushrooms add an earthy depth to the dish. This dish is also incredibly easy to make in the Instant Pot, and it only takes a few minutes of hands-on prep time. Serve this beef stew over a bed of egg noodles, mashed potatoes, or creamy polenta for a hearty and satisfying meal.
Description
This Instant Pot Beef Stew with Mushrooms is a hearty and flavorful dish that is sure to satisfy. The beef is cooked until it is tender and flavorful, and the mushrooms add an earthy depth of flavor. This dish is easy to make in the Instant Pot, and requires only a few minutes of hands-on prep time. Serve this beef stew over a bed of egg noodles, mashed potatoes, or creamy polenta for a comforting and delicious meal.
Prep Time
This dish requires about 10 minutes of hands-on time to prep. This includes trimming the beef, chopping the vegetables, and sautéing the mushrooms. The dish also needs to sit for 10 minutes after cooking to allow the flavors to meld. This means that you can have a delicious and comforting meal on the table in under 30 minutes.
Cook Time
This Instant Pot Beef Stew with Mushrooms takes about 25 minutes to cook in the Instant Pot. This includes the time it takes to build pressure as well as the actual cooking time. It is important to note that the time it takes to build pressure can vary depending on the type of Instant Pot you are using.
Ingredients
- 2 lbs. beef chuck, trimmed and cubed
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 ounces mushrooms, sliced
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 2 cups beef broth
- 2 teaspoons thyme
- 1 bay leaf
- 1 tablespoon cornstarch
- Salt and pepper, to taste
Instructions
1. Start by trimming the beef and cutting it into cubes. Heat the olive oil in the Instant Pot on the sauté setting. Add the beef and cook until browned, about 5 minutes. Remove the beef and set aside.
2. Add the diced onion, garlic, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes. Add the mushrooms and cook until they are lightly browned, about 3 minutes.
3. Add the tomato paste and Worcestershire sauce to the pot and stir to combine. Add the beef broth, thyme, bay leaf, and beef back to the pot. Secure the lid and set the pressure release valve to the sealing position. Cook on high pressure for 15 minutes.
4. When the cooking time is complete, turn off the Instant Pot and allow the pressure to release naturally for 10 minutes. Then, carefully turn the pressure release valve to the venting position to release any remaining pressure. Open the lid and remove the bay leaf.
5. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until combined. Add the cornstarch slurry to the stew and stir to combine. Allow the stew to simmer for 5 minutes, or until thickened. Taste and season with salt and pepper, if needed.
6. Serve the stew over egg noodles, mashed potatoes, or creamy polenta, and enjoy!
Equipment
- Instant Pot
- Cutting board
- Knife
- Measuring cups and spoons
- Whisk
Notes
This dish can be made in the slow cooker instead of the Instant Pot. To do so, follow the same instructions, but cook on low for 8-10 hours or on high for 4-5 hours. You may need to add a bit more broth, as the slow cooker tends to evaporate more liquid than the Instant Pot.
Nutrition: Per Serving
Calories: 320, Fat: 16g, Carbohydrates: 11g, Protein: 28g, Sodium: 430mg, Potassium: 590mg, Fiber: 2g, Sugar: 3g
Recipe Tips
- For a richer flavor, try substituting beef stock for the beef broth.
- Feel free to substitute other vegetables, such as potatoes, parsnips, or turnips.
- If you prefer a thicker stew, simply add more cornstarch slurry until you reach your desired consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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