Imagine a hearty, mouthwatering beef stew that transforms tough chuck roast into melt-in-your-mouth tender meat in just 35 minutes - without hours of slow cooking! This pressure cooker beef stew is your secret weapon for delivering restaurant-quality comfort food right in your own kitchen. Perfect for busy weeknights or cozy weekend dinners, this American classic will have your family begging for seconds and wondering how you created such incredible depth of flavor in record time.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1.5 lbs beef chuck, cubed
- 4 cups beef broth
- 3 carrots, chopped
- 2 potatoes, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Pat the beef chuck cubes dry with paper towels and season generously with salt and pepper.
- Set the pressure cooker to sauté mode and heat a small amount of oil. Brown the beef cubes in batches, ensuring each piece develops a deep golden crust. Remove and set aside.
- In the same pressure cooker, sauté the chopped onions until translucent. Add minced garlic and cook for an additional 30 seconds.
- Return the browned beef to the pressure cooker and add beef broth, thyme, chopped carrots, and diced potatoes.
- Close the pressure cooker lid and set to high pressure. Cook for 35 minutes, ensuring the valve is sealed.
- Once cooking is complete, allow natural pressure release for 10 minutes, then carefully do a quick release for any remaining pressure.
- Open the lid, stir the stew, and adjust seasoning with additional salt and pepper if needed.
- Let the stew rest for 5 minutes before serving to allow flavors to meld and sauce to thicken slightly.
Tips
- Always pat your beef dry before browning to ensure a perfect golden crust that locks in incredible flavor.
- Brown the meat in batches to avoid overcrowding, which prevents proper caramelization.
- Use chuck roast for the most tender and flavorful results - its marbling breaks down beautifully under pressure.
- Don't skip the natural pressure release, as it helps tenderize the meat and allows flavors to fully develop.
- For extra richness, consider adding a tablespoon of tomato paste or a splash of red wine during cooking.
- If the stew is too thin after cooking, use the sauté function to reduce and thicken the sauce.
- Let the stew rest for 5 minutes after cooking to allow the sauce to naturally thicken and flavors to meld.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 110mg
