Pressure-Cooker Beef Stew

A hearty, comforting beef stew made in a pressure cooker with tender chuck roast, potatoes, carrots, and onions in a rich, thickened gravy.

american
Nutrition

High in protein from beef and provides substantial carbohydrates from potatoes with moderate fat content and good amounts of vitamins from carrots and vegetables.

28% of daily energy
35 g
Carbs
23 g
Total fat
40 g
Protein
Dairy FreeEgg FreeHigh FibreHigh ProteinNut FreePeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnermain courselunchstewpressure cookerone potfamily friendlyfreezer friendly

Pressure-Cooker Beef Stew

Taste of Home (Taste of Home Editorial Team)

6

servings

0

per serve

0

minutes

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Ingredients
Boneless Beef Chuck Roast
1 Boneless Beef Chuck Roast 2 pounds
Canola Oil
1 tablespoon Canola Oil
Water
5 cup Water divided
Potatoes
8 medium Potatoes peeled and quartered
Carrots
4 medium Carrots halved widthwise
Onion
1 medium Onion quartered
Garlic
1 teaspoon Garlic minced
Salt
0.75 teaspoon Salt
Pepper
0.5 teaspoon Pepper
Dried Thyme
0.5 teaspoon Dried Thyme
Bay Leaves
2 Bay Leaves
Cornstarch
2 - 3 tablespoon Cornstarch
Water
0.25 cup Water cold
Equipment
Electric pressure cooker

Electric pressure cooker

Slotted spoon

Slotted spoon

Small bowl

Small bowl

Knife

Knife

Cutting board

Cutting board

Vegetable peeler

Vegetable peeler

Instructions
1
Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel and remove roast. Place trivet insert and 4 cups water in pressure cooker. Set roast on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally.
2
Remove roast and keep warm. Remove trivet. Skim fat from cooking juices and stir in remaining 1 cup water. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure.
3
Remove vegetables with a slotted spoon; keep warm. Remove and discard bay leaves. In a small bowl, mix cornstarch and 1/4 cup cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.
Pressure-Cooker Beef Stew

Pressure-Cooker Beef Stew

Taste of Home (Taste of Home Editorial Team)

6

servings

0

per serve

0

minutes

A hearty, comforting beef stew made in a pressure cooker with tender chuck roast, potatoes, carrots, and onions in a rich, thickened gravy.

american
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Boneless Beef Chuck Roast
1 Boneless Beef Chuck Roast 2 pounds
Canola Oil
1 tablespoon Canola Oil
Water
5 cup Water divided
Potatoes
8 medium Potatoes peeled and quartered
Carrots
4 medium Carrots halved widthwise
Onion
1 medium Onion quartered
Garlic
1 teaspoon Garlic minced
Salt
0.75 teaspoon Salt
Pepper
0.5 teaspoon Pepper
Dried Thyme
0.5 teaspoon Dried Thyme
Bay Leaves
2 Bay Leaves
Cornstarch
2 - 3 tablespoon Cornstarch
Water
0.25 cup Water cold
Equipment
Electric pressure cooker

Electric pressure cooker

Slotted spoon

Slotted spoon

Small bowl

Small bowl

Knife

Knife

Cutting board

Cutting board

Vegetable peeler

Vegetable peeler

Instructions
1
Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel and remove roast. Place trivet insert and 4 cups water in pressure cooker. Set roast on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally.
2
Remove roast and keep warm. Remove trivet. Skim fat from cooking juices and stir in remaining 1 cup water. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure.
3
Remove vegetables with a slotted spoon; keep warm. Remove and discard bay leaves. In a small bowl, mix cornstarch and 1/4 cup cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.
dinnermain courselunchstewpressure cookerone potfamily friendlyfreezer friendly
Nutrition

High in protein from beef and provides substantial carbohydrates from potatoes with moderate fat content and good amounts of vitamins from carrots and vegetables.

28% of daily energy
35 g
Carbs
23 g
Total fat
40 g
Protein
Dairy FreeEgg FreeHigh FibreHigh ProteinNut FreePeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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