Savor slow-cooked flavor in a fraction of the time with Electric Pressure Cooker Beef Stew. Electric Pressure Cooker Beef Stew is ready in under an hour.
What You Need
Original recipe yields 4 servings
1 Tbsp. flour
1 lb. boneless beef chuck roast, cut into 1-inch pieces
2 Tbsp. tomato paste
1 cup water
2 Tbsp. LEA & PERRINS Worcestershire Sauce
1/2 tsp. each dried rosemary leaves and dried thyme leaves
1 WYLER'S Instant Bouillon Beef Flavored Cube
1/2 lb. carrots, cut into 2-inch-thick slices
1 lb. red potatoes (about 3), quartered
1 cup chopped onions
1/2 cup frozen peas
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Let's Make It
Place meat in large bowl. Add flour; toss until all meat pieces are evenly coated with flour. Place in instant pot. Add meat; cook 5 to 7 min. or until evenly browned on all sides using the Sauté function.
Add tomato paste; cook and stir 1 min. Add water, Worcestershire sauce, herbs and bouillon; mix well. Add all remaining ingredients except peas; close and lock lid.
Press the "Meat/Stew" button, then cook on HIGH pressure 35 min. Use Quick Release method to carefully vent steam before opening lid.
Quick Release vs. Natural Release
Quick release: This is done by turning the venting knob and takes about 1 to 2 minutes to release. Natural release: This is when you leave the venting knob alone and let the machine naturally allow for the pressure drop slowly over a span of 15 minutes or so — you'll know it's done when the pin (next to the venting knob) drops.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.