Taste of Home
Pressure-Cooker Beef Stew
TOTAL TIME: Prep: 15 min. Cook: 50 min. + releasing
YIELD: 6 servings.
I like to serve this twist on traditional stew with fresh rolls or crusty bread. The roast and vegetables cook quickly and make a comforting meal. My family loves this unique pressure-cooker beef stew. —Joanne Wright, Niles, Michigan
Ingredients
-
1 boneless beef chuck roast (2 pounds)
-
1 tablespoon canola oil
-
5 cups water, divided
-
8 medium potatoes, peeled and quartered
-
4 medium carrots, halved widthwise
-
1 medium onion, quartered
-
1 teaspoon minced garlic
-
3/4 teaspoon salt
-
1/2 teaspoon pepper
-
1/2 teaspoon dried thyme
-
2 bay leaves
-
2 to 3 tablespoons cornstarch
-
1/4 cup cold water
Directions
-
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.
Nutrition Facts
1 serving: 530 calories, 17g fat (6g saturated fat), 98mg cholesterol, 403mg sodium, 58g carbohydrate (5g sugars, 8g fiber), 36g protein.
© 2024 RDA Enthusiast Brands, LLC