Instant Pot Beef and Black-Eyed Pea Stew. Beef and bean stew in the pressure cooker, with dried beans that don’t need any soaking.
- 8 ounces (1 heaping cup) dried black-eyed peas, sorted and rinsed
- 1 tablespoon vegetable oil
- 2- to 3- pounds beef chuck roast, cut into 1-inch cubes
- 1 teaspoon fine sea salt
- 1 teaspoon paprika
- ½ teaspoon fresh ground black pepper
- 1 onion, diced
- 1 celery rib, diced
- 1 carrot, peeled and dicd
- 2 cloves garlic, crushed
- ½ teaspoon fine sea salt
- 2 tablespoons paprika
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- ½ cup red wine
- 2 cups beef or chicken broth (homemade or low-sodium store-bought)
- 1 teaspoon fine sea salt (if using homemade broth)
- ½ teaspoon baking soda
- 14- to 16-ounce can crushed tomatoes
- Sort and rinse the black-eyed peas: Sort through the black-eyed peas, removing any debris or broken peas. Put the peas in a fine mesh strainer and rinse with cold water, then set aside in the strainer for later.
- Sear the beef in three batches: Heat the vegetable oil in an Instant Pot using Sauté mode adjusted to high (medium-high heat for other pressure cookers) until the oil starts to shimmer, about 3 minutes. While the pot heats, sprinkle the beef cubes with 1 teaspoon salt, 1 teaspoon of paprika, and ½ teaspoon black pepper. Add ⅓ of the beef and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the beef will steam, not brown). Remove the browned beef to a bowl, add the second batch of the beef to the pot, and sear until browned on one side, about 3 more minutes. Repeat with the remaining beef - in the pot, sear until browned on one side, then into the bowl with the rest of the beef.
- Sauté the aromatics: Add the onion, celery, carrot, and garlic to the pot, and sprinkle with 1/2 teaspoon of fine sea salt, 2 teaspoons of paprika, and 1 teaspoon of dried thyme. Stir in the spices, then add the tomato paste. Sauté until the onions soften and the tomato paste darkens, about 5 minutes, occasionally scraping the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits of beef, onion, or tomato. Pour the red wine into the pot, bring to a simmer, and simmer for 1 minute. Scrape the bottom of the pot with the wooden spoon one last time to make sure nothing is sticking. Stir in the beef and any juices in the bowl. Add the rinsed black-eyed peas, then pour in the beef broth and sprinkle with 1 teaspoon of salt (if using homemade broth) and ½ teaspoon of baking soda. Pour in the crushed tomatoes and give everything a stir.
- Pressure cook the stew for 15 minutes with a Natural Release: Lock the pressure cooker lid. Pressure cook at high pressure for 15 minutes in an Instant Pot or other electric pressure cooker, or for 12 minutes in a stovetop pressure cooker. (Use Manual or Pressure Cook mode in an Instant Pot). When the cooking time is over, let the pressure come down naturally, about 20 minutes. (You can quick release any remaining pressure after 15 minutes if you’re in a hurry.) Remove the lid, tilting it away from you to avoid any hot steam.
- Simmer to thicken (optional, if you have extra time): Set the Instant Pot to Sauté mode adjusted to low, and simmer for another 15 minutes to thicken, scraping the bottom of the pot occasionally to make sure nothing is sticking.
- Serve: Ladle into bowls, serve, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot Beef and Black-Eyed Pea Stew, Pressure Cooker Beef and Black-Eyed Pea Stew