Instant Pot Beef Stew with a Secret Ingredient Recipe
This Instant Pot Beef Stew features tender chunks of beef and hearty vegetables simmered in a rich, flavorful broth enhanced by a secret ingredient: tomato-based chili sauce. Utilizing the Instant Pot allows for a quick and convenient pressure-cooked meal that delivers deep, comforting flavors perfect for any cozy dinner.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Ingredients
Scale
Beef and Oil
- 2 pounds stew meat or chuck roast, cut into 1-inch pieces
- 1 Tablespoon oil
Vegetables
- 2 medium russet potatoes, cut into 1-inch pieces
- 1/2 large onion, chopped
- 2 teaspoons minced garlic
- 2 stalks celery, chopped
- 2 cups carrots, chopped
Liquids and Sauces
- 1 cup red wine
- 2 Tablespoons Worcestershire sauce
- 1/4 cup tomato-based chili sauce (such as Heinz)
- 2 1/2 cups low-sodium beef broth
Seasonings and Garnish
- Salt and pepper to taste
- 2 teaspoons Italian seasoning
- 2 Tablespoons fresh parsley or cilantro, chopped (for garnish)
Thickener
- 2 Tablespoons cornstarch
- 1/4 cup water
Instructions
- Prepare the Meat: Cut the beef into approximately 1-inch bite-sized pieces or use pre-cut stew meat. This ensures even cooking and tenderness.
- Chop the Vegetables: Dice the potatoes, onion, carrots, and celery into 1-inch pieces. This prep can be done ahead of time to save cooking day effort.
- Heat the Instant Pot: Press the Sauté button on the Instant Pot and wait until “Hot” appears on the display, indicating the pot is ready for cooking.
- Brown the Meat: Add 1 tablespoon of oil to the inner pot. When it starts sizzling, add the beef pieces and brown on all sides for a few minutes. Avoid cooking through; browning enhances flavor.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot with the beef. Add more oil if needed. Cook until onions become translucent, about 2–3 minutes.
- Deglaze the Pot: Pour in the red wine and use a spoon to scrape up all the browned bits on the bottom of the pot. This adds depth to the stew and prevents the burn warning on the Instant Pot.
- Add Vegetables and Liquids: Add potatoes, carrots, and celery to the pot. Pour in beef broth, Worcestershire sauce, and tomato-based chili sauce. Season with salt, pepper, and Italian seasoning.
- Pressure Cook: Secure lid, set Instant Pot to high pressure, and cook for 35 minutes. This tenderizes the meat and melds the flavors quickly.
- Natural Pressure Release: Allow the steam to release naturally for 15 to 20 minutes, which helps keep the meat moist and flavorful.
- Thicken the Stew: If the stew is too thin, mix 2 tablespoons cornstarch with 1/4 cup water to create a slurry. Stir this into the hot stew to thicken the gravy.
- Garnish and Serve: Sprinkle freshly chopped parsley or cilantro over the stew before serving to add a fresh, vibrant touch.
Notes
- Using low-sodium beef broth allows better control over the saltiness of the stew.
- The tomato-based chili sauce is a secret ingredient that adds a subtle tang and depth to the stew’s flavor.
- Natural pressure release is important to avoid toughening the beef.
- Chopping vegetables uniformly ensures even cooking.
- You can substitute red wine with additional beef broth if preferred, but wine adds richer flavor.
Keywords: Beef stew, Instant Pot stew, Easy stew recipe, Pressure cooker beef, Hearty stew, Comfort food
