Best 4 Instant Pot Beef Brisket Stew Recipes

INSTANT POT BEEF STEW

Steps:

• Brown Chuck Roast Steak: Heat up Instant Pot using the "Sauté More" function. Wait until the Instant Pot says HOT. Pat dry the chuck roast, then season one side of the beef with salt and black pepper. Drizzle 1 tbsp (15ml) olive oil in inner pot. Ensure to coat oil over the whole bottom of the pot. Carefully place the seasoned side of chuck steaks in Instant Pot. Season the other side of beef with salt and black pepper. Brown one side for 7 minutes before flipping over, then brown the other side for another 7 minutes. Set aside the browned steaks in a large container.
• Optional - Saute Mushrooms: Add sliced mushrooms in Instant Pot, then sauté until all moisture from the mushrooms has evaporated and the edges are slightly crisped & browned (~6 minutes). Taste and season with salt and ground black pepper if necessary. Remove and set aside.
• Saute Onion and Herbs: Add in sliced onions, then saute for 3 minutes. Add in minced garlic, 2 bay leaves, ¼ tsp (0.35g) dried thyme, then saute for another minute.
• Deglaze Instant Pot: Pour in ¼ cup (63ml) sherry wine, then completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Reduce the sherry wine to let some of the alcohol evaporate.
• Pressure Cook Beef Stew: Turn off the Instant Pot. Cut the browned chuck steak into 1.5 to 2 inches thick cubes. Add 1½ cup (375ml) unsalted chicken stock, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, and 1 tbsp (15ml) fish sauce in Instant Pot. Give it a quick mix. *Optional: If you prefer some bites to your vegetables, pressure cook the vegetables at this point at High Pressure for 4 minutes, then Quick Release. Then set aside half of the vegetables, and add them back in later with the frozen peas in Step 6. Add cubed beef in Instant Pot, and ensure they're partially submerged in the liquid. Don't forget to add in the meat juice! Add in quartered potatoes, carrot chunks, and celery. Layer 3 tbsp (50g) tomato paste on the very top.Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 32 minutes, then Natural Release for 10 minutes. Remove the lid carefully.
• Thicken Beef Stew and Add Vegetables: Bring the gravy to a simmer with the "Saute More" function. Breakdown the mushy potatoes and carrots with a wooden spoon, then stir to thicken the beef stew. *Pro Tip: The beef stew should be thick enough at this point. If necessary, you can thicken the gravy with flour or cornstarch + water mixture. Add in frozen peas, sautéed mushrooms, and the optionally set-aside carrots, celery, and potatoes (See Step 5). Taste and season with salt and ground black pepper if necessary (we added 2 pinches of salt).
• Serve: Serve this delicious & hearty beef stew with mashed potatoes, pasta, or your favorite side dishes. Enjoy~

PRESSURE COOKER BEEF STEW

Steps:

• Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function) over medium-high heat. Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
• Brown Beef Brisket: Trim off excess fat on the beef brisket. Then, generously season the beef brisket with kosher salt and pepper. Add 1 tablespoon (15ml) olive oil in the pot. Ensure to coat the oil over the whole bottom of the pot. Sear both sides of brisket for roughly 5 minutes per side without constantly flipping. Then, remove beef brisket and set aside on a chopping board.
• Make Chicken Stock Mixture: While the brisket is browning in the pressure cooker, combine unsalted chicken stock, Worcestershire sauce, regular soy sauce, fish sauce, and tomato paste in a medium bowl.
• Saute Vegetables: Add 1 tablespoon (15 ml) of olive oil to the pot, then add onion and season with kosher salt and pepper. Cook until the onions are tender and brown, then add garlic and stir until fragrant. Add chopped celery, carrot, and a pinch of kosher salt and pepper, then cook for 2 minutes.
• Deglaze: Add a dash of sherry wine and completely deglaze the bottom of the pot with a wooden spoon. Then, allow the wine to reduce. Add the Chicken Stock Mixture to the pot.
• Cut Beef Brisket: Cut the beef brisket into 1 - 1.5 inches cube chunks, then toss with flour.
• Pressure Cook Beef Stew: Add the beef briskets chunks and make sure the briskets are spread out, so each piece can soak the stock mixture. Don't stir the beef briskets as you don't want too much flour to get into the stock mixture. Then, add bay leaves and rub dried thymes against your fingers and sprinkle them in the pot. Add the potatoes on top. Pressure Cook at:Electric Pressure Cooker: High Pressure for 70 minutes, then Natural ReleaseStovetop Pressure Cooker: High Pressure for 55 minutes, then Natural Release
• Serve Pressure Cooker Beef Stew: Add salt and pepper to taste. Serve immediately with pasta, rice, or just eat it as is.
• Optional step: For more texture, add additional parboiled potatoes, chopped carrots, and chopped celery to the stew. Cook until the vegetables are tender.

INSTANT POT BRISKET

Steps:

• Heat oil in a 6-quart multicooker set to the high "Sauté" setting. Generously season brisket with salt and pepper. Working in batches, add brisket to pot; cook, flipping occasionally, until golden brown all over, 8 to 10 minutes. Transfer to a plate.
• Add onions to pot and season with salt and pepper; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add ketchup, vinegar, and brown sugar; nestle brisket pieces back into pot.
• Secure lid of multicooker; adjust vent to seal. Cook on high "Pressure Cook" setting for 1 hour 25 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid. Very carefully lift brisket from liquid and transfer to a cutting board. Tent with foil to keep warm.
• Add carrots and potatoes to pot. Secure lid, readjust pressure valve, and cook on high "Pressure Cook" setting for 5 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid (do not let vegetables sit on the warming setting). Using a slotted spoon, transfer vegetables to a platter.
• Set machine to "Sauté" setting and bring liquid to a simmer. Cook until reduced by half, 10 to 15 minutes. Thinly slice brisket against the grain and transfer to platter. Spoon some of the cooking liquid over brisket and vegetables, sprinkle with parsley, and serve.

INSTANT POT® BEST BEEF STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
• Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.