Instant Pot Beef Stew Recipe

 Nothing is more comforting than a bowl of warm, hearty beef stew, especially on a cold winter day. The rich, savory flavors, tender chunks of beef, and perfectly cooked vegetables make this dish a classic.

With an Instant Pot, you achieve all of this goodness in a fraction of the time it takes to make traditional stovetop or slow-cooker beef stew. Here is the recipe Fran and I use to whip up beef stew in our Instant Pot.

Why Use an Instant Pot?

The Instant Pot is a game-changer for recipes that require long cooking times. Its pressure cooking technology locks in the flavors while drastically reducing the cooking time. Our beef stew was finished in about an hour and it was so delicious. The meat was so tender and the vegetables were cooked just right.

Ingredients:

1.5 to 2 pounds of chuck roast cut into 1-inch cubes

2 tablespoons olive oil

1 large onion diced

2 clove garlic minced

3 medium carrots, sliced and cut into chunks

3 medium potatoes, peeled and cut into cubes

2 cups of fresh green beans, cut into1 or 2-inch lengths

2 cups low-sodium beef broth

2 tablespoons Worcestershire Sauce

1 teaspoon dried thyme

1 package McCormick Slow Cooker Pot Roast Seasoning

1 teaspoon dried rosemary

2 to 3 tablespoons cornstarch

Salt and pepper to taste

Vegetable Options:

Celery stocks chopped

Peas

Sliced mushrooms

Instructions: 

1. Set your Instant to Saute and add the olive oil. Once the olive oil is hot, season the beef cubes with salt and pepper. Add the meat cubes and turn them with a wooden spoon until all sides are browned. Remove the beef and set it aside.
2. Add the diced onions and garlic and cook for about 2 minutes.
3. Return the beef and add all other ingredients (except the cornstarch)
4. Secure the Instant Pot lid and set the valve to the sealing position.
5. Select the "Pressure Cook" or "Manual" setting and set the timer for 35 minutes.
6. Once the cooking time is up, allow the pressure to naturally release for 10 minutes.
7. After 10 minutes carefully pull the quick release.
8. Remove the lid add the cornstarch and stir until the stew thickens.
9. Taste and adjust the seasoning with more salt and pepper if desired.
10. Ladle into a bowl and enjoy.

With this Instant Pot beef stew recipe, you'll have a hearty meal on the table, in one hour or less. Your family and friends will love it. Give it a try and let us know how it turns out!

Amazon has a variety of sizes and price ranges for Instant Pots

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Instant Pot Blackberry Jam

 

This Instant Pot Blackberry Jam is so easy to make. This sweet and tangy treat is a perfect topping for biscuits, crackers, waffles, french toast, or pancakes. 

Where ever you like a sweet and tangy jam, this is the perfect fit. Try drizzling this jam over some vanilla ice cream.

All you need is an Instant Pot and a few ingredients and in about 30 minutes you'll have a sweet and tangy jam to enjoy.

Here in Western New York, blackberries are in season from the middle to the end of July. You don't have to wait until the blackberries are in season. You can find fresh blackberries at your local grocery store.

Blackberry Jam Ingredients:

• 6 cups of fresh blackberries (rinsed and pat dry)
• 1 1/2 cups white sugar
• 1/4 cup fresh lemon juice (4 tablespoons)
• 2 teaspoons vanilla extract
• 3 tablespoons cornstarch
• 2 tablespoons water

Directions:

1. Place the blackberries in the Instant Pot, and cover them with sugar, lemon juice, and vanilla. Let them set for 10 minutes. Note: Step one is very important.
2. Place the lid on and lock it into place, and make sure sure the release valve is set on the seal.
3. Cook on manual pressure for 4 minutes.
4. While the blackberries are cooking, mix the cornstarch and water in a small bowl. Set this aside.
5. After the 4 minutes let the instant pot naturally release the pressure for about 10 minutes.
6. Then carefully release the remaining pressure with the release valve.
7. Open the lid and stir in the cornstarch and water.
8. Continue to stir until all of the cornstarch is dissolved. 
9. Let cool for a while and transfer to jars.
10. Refrigerate after the jam has completely cooled.

This is step one, after covering the berries with sugar, lemon juice, and vanilla wait 10 minutes. This step starts to break down the fruit and release the natural pectin in the blackberries.

This only needs 4 minutes on the manual pressure setting in the Instant Pot.

This recipe yielded about 32 ounces of blackberry jam. I gave half of it to my daughter and grandsons. 

This jam will last about two weeks in the refrigerator. If this is too much, just cut all of the ingredients in half, but leave the cooking time at 4 minutes. You will get about 14 to 16 ounces of jam.

If you don't have an Instant Pot you can do this on the stovetop. In a covered saucepan bring the berries to a boil on high heat. Remove the lid when it starts to boil and cook for 40 to 50 minutes.

If you would like a smoother jam, use an immersion blender or potato masher to blend the jam to your desired consistency.

Thanks for stopping by and I hope you enjoy it.

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Instant Pot Beef Ribs

These instant pot beef ribs are both, melt-in-your-mouth delicious and oh so juicy. Fran picked up a couple of packages of bone-in beef short ribs.

We debated the cooking options, either, braised in a cast-iron skillet or use the instant pot. We choose the instant pot.

The very first thing was to get these seasoned and ready to cook. So, I used a rub that I made last summer for this Long Smoked Pulled Pork recipe we did in our smoker.

Ingredients for the Rub:

1/4 cup brown sugar
1/4 cup paprika
2 tablespoons Sea Salt
2 tablespoons black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon cayenne
1 tablespoon smoked paprika
3 tablespoons Carolina Seasoning (Rub Some Butt)

I rubbed all sides of the beef ribs with this rub, and let them set in the refrigerator for about an hour. I make this rub ahead and keep it in a jar. It's great to use on beef, pork, or chicken. So, it's perfect to always have it on hand.

Browning the short ribs. Add about 2 tablespoons of oil in the bottom of the instant pot. Set it on saute until it reaches hot.

Set the ribs in, and brown them on all sides, about 3 to 4 minutes per side should do it. Remove them from the instant pot to a plate.

Now add a thickly sliced medium onion and one clove of minced garlic into the instant pot. Add 1/2 cup of bourbon or red wine to De-Glaze the bottom of the instant pot.

You want all of the caramelized bits to blend with the bourbon or wine, use a wooden spoon to do this by gently scraping the bottom.  By the way, we used bourbon.

Add the short ribs back into the pot. Pour in 1/2 cup of beef broth, add a teaspoon of dried thyme, 2 tablespoons of brown sugar, and 5 cloves of chopped garlic.

 Set the instant pot to High Pressure for 45 minutes, and let release naturally for 15 minutes.

This method will produce juicy, tender and fall of the bone beef short ribs. We served ours with mashed potatoes.

Ingredients:

4 or 5 bone-in beef short ribs
6 cloves of Chopped garlic (use one for De-glaze)
1 medium onion sliced
1/2 cup of bourbon or red wine
1/2 cup beef broth
2 tablespoons brown sugar
2 tablespoons oil
1 teaspoon dried thyme

If you don't use the dry rub that I have above, you can season the short ribs with salt, pepper, paprika, and some cayenne pepper.

As always thanks for stopping by and I hope you enjoy it.

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Instant Pot Corn on the Cob

It is certainly corn on the cob season. We just love local fresh corn on the cob. This Instant Pot Corn on the Cob is just so easy to make.

There is no need to boil a huge pot of water and wait. Then boil it for 7 to 10 minutes. This Instant pot method is really easy. But you'll need an Instant Pot to do it.

We will never boil water again to make our corn on the cob. This is so tasty, your whole family is going to love it.

Instant Pot Corn on the Cob:

This is all you have to do if you have an Instant Pot:

1. Remove the husks and silk. from the corn
2. Place your vegetable steamer tray in the bottom of the pot.
3. Add 2 cups of water
4. Add 2 tablespoons of butter.
5. Place as much corn in as you can fit in the pot.
6. Set the pot to 3 minutes and press the steam button.
7. Release the Steam when the cycle is complete, and that's it.

Enjoy your hot buttery corn on the cob.


You might also like our Camp Fire Corn on the Cob

& 

How to Cook Corn on a Campfire

As always thanks for stopping by and I hope you enjoy

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Instant Pot Easy Chicken Noodle Soup

This instant pot easy chicken noodle soup will surely warm you up on those cold winter days. We are just loving our new Instant Pot. Fran had this soup ready in less than an hour.

We enjoyed this hearty soup just before we left the house to watch our local hockey team play. Sadly we lost the game in overtime. But, at least we had this delicious chicken noodle soup before the game. It was the perfect meal before going to the ice arena.

Instant Pot Easy Chicken Noodle Soup

Ingredients:

2 tablespoons olive oil
1 medium onion Chopped
4 carrots cut into round pieces
3 stalks celery chopped
1 clove garlic minced or 1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 large chicken breasts (We used bone-in, but you can use boneless)
32 oz. chicken broth
4 cups water
1 package wide egg noodles

Directions:

1. Press the saute' button and let the Instant Pot heat up for a couple of minutes.
2. Add the oil, onion, carrots, celery, garlic, salt, and pepper.
3. Stir and cook about 5 minutes to allow them to get tender.
4. Add the chicken breasts (we removed the skin), Chicken broth, and water.
5. Set and lock the instant pot lid and make sure the vent button is closed.
6. Press the Soup/Broth button and set the time for 30 minutes.
7. After the cycle, open the vent to release the pressure, wait a couple of minutes before unlocking the lid.
8. Remove the chicken breasts with a pair of tongs and let cool a few minutes.
9. Press the Saute' button and bring the soup to a boil. While your waiting you can shred the chicken breasts.
10. When the soup comes to a boil add the noodles. Cook the noodles to your liking then add the shredded chicken and stir in until all is mixed well.

Now you can serve and enjoy this hearty chicken noodle soup. Ready in less than one hour and oh so delicious.

As always thanks for stopping by and I hope you enjoy!

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Instant Pot Country Ribs and Sauerkraut

Eating pork and sauerkraut on New Years Day is well known to be good luck for the New Year. I'm not sure that this always works but who are we to break such a well-known tradition. So, we always have our pork and sauerkraut on New Years Day.

Since Santa brought Fran an Instant Pot for Christmas this year we thought what a great way to make our pork and sauerkraut.

So far we've only made a couple of things in the Instant Pot. Fran made meatballs and tomato sauce the other day in about 30 minutes and it was delicious.

And, this is coming from somebody who likes their tomato sauce cooking for hours. I didn't document the sauce process but, when we make it again I'll post it.

The first thing was to brown the ribs on all sides. To do this, I let the Instant Pot heat, up and then added 2 tablespoons of peanut oil. I added some black pepper and browned the ribs on all sides.

Instant Pot country Ribs and Sauerkraut:

Here is what I used:

1-1/2 lbs boneless Country Ribs
2 tablespoons peanut oil or Olive Oil (For Browning)
2 lbs. sauerkraut (drained)
2 heaping tablespoons brown sugar
1/3 cup water

Instructions:

1. First I warmed up the Instant Pot by pressing the saute' button.
2. Added the oil, black pepper and browned the ribs on all sides.
3. I added the sauerkraut, brown sugar and water.
4. Lock the lid in place and make sure the vent is closed.
5. Pressed the manual button, then set the time on 20 minutes.
6. After 20 minutes I moved the vent to open to relieve the pressure.
7. Then pressed the keep warm button for about 5 minutes before opening.

That's all there was to it. In about 30 minutes we were enjoying delicious Country ribs and sauerkraut. 

I highly recommend the Instant Pot for quick and easy meals. I can see why they say this is a real time saver.

As always thanks for stopping by and I hope you enjoy!

Instant Pot Ultra, 10-in-1 Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, and more, Includes App With Over 800 Recipes, Stainless Steel, 6 Quart