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A bowl of beef stew with asparagus, carrots, and radishes.

Instant Pot Spring Vegetable Beef Stew


  • Author: Mike Vrobel
  • Total Time: 1 hour 20 minutes
  • Yield: 3 quarts of stew 1x

Description

Instant Pot Spring Vegetable Beef Stew. Tender pressure cooker stew, with spring vegetables added in at the end for a fresh taste of the season.


Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 3 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 1 teaspoon fine sea salt
  • 1 large onion, diced
  • 1 large carrot, peeled and sliced into ½-inch thick rounds
  • 8 ounces baby portobello mushrooms, cleaned and quartered (or use white mushrooms)
  • 2 cloves garlic, peeled and crushed
  • ½ teaspoon fine sea salt
  • ½ cup red wine
  • 15-ounce can diced tomatoes
  • 1 cup beef broth (or chicken broth, preferably homemade, or use store-bought low sodium broth)
  • ½ teaspoon salt (if using homemade broth)
  • 8 ounces asparagus, tough end trimmed, cut into 2-inch lengths
  • ¼ cup frozen peas
  • 8 ounces Radishes, sliced (plus a few more for garnish)
  • Minced parsley for garnish

Instructions

  1. Sear the beef in batches: Heat the vegetable oil in an Instant Pot set to Sauté mode adjusted to high until the oil shimmers. (Use medium-high heat with a stovetop PC). While the pot heats, sprinkle the beef cubes with 1 teaspoon of salt, chili powder, and black pepper. Add ½ of the beef to the pot in a loose single layer and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the beef will steam, not brown). Transfer the browned beef to a bowl, add the remaining half of the beef to the pot, and sear until browned on one side, another 3 minutes. Again, transfer the browned beef to the bowl.
  2. Sauté the aromatics and deglaze the pot with wine: Add the onion, carrot, mushrooms, and garlic to the pot and sprinkle with ½ teaspoon salt. Sauté until the onions soften and the mushrooms start to brown a little, about 5 minutes, scraping the bottom of the pot occasionally with a flat edged wooden spoon to loosen any browned bits of beef or onion. Stir in the wine, bring it to a simmer, and simmer for 1 minute to boil off some of the alcohol. Scrape the bottom of the pot again to release any browned bits.
  3. Everything into the pot: Stir in the beef and any juices left in the bowl. Add the tomatoes, then stir in the beef broth, and sprinkle with ½ teaspoon salt if using homemade broth.
  4. Pressure cook the stew for 15 minutes with a natural release: Lock the lid on the pressure cooker. Cook at high pressure for 15 minutes in an electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 12 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.
  5. Simmer and serve: Add the asparagus, peas, and sliced radishes to the pot, and set it to Sauté mode adjusted to low. Simmer until the asparagus is tender to the bite, about five minutes. Ladle into bowls, sprinkle with a few slices of fresh radish and some minced parsley, serve, and enjoy!

Notes

Don’t want to brown the beef? If you insist, you can skip it. It really does add a lot of flavor to the stew, though, so only skip it if you’re under serious time pressure.

Tools

6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)

Flat edged wooden spoon

  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Spring Vegetable Beef Stew, Pressure Cooker Spring Vegetable Beef Stew