Pressure Cooker Beef Stew

Pressure Cooker Beef Stew


(0 votes) 0 0

Beef stew is one of the heartiest comfort foods out there. But to make a good one, it usually takes a lot of time. Not this one! By using a pressure cooker, I was able to shave hours off of the cooking time without sacrificing flavor!

Shared by

Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

8 servings


  • 1 Tbs. vegetable oil
  • 1 onion, diced
  • 2 lbs. chuck roast, cubed
  • 6 carrots, peeled and sliced
  • 8 potatoes, peeled and cubed
  • 1/3 C. red wine
  • 1 C. beef stock
  • 2 cubes beef bouillon
  • 1 C. water
  • 2 tsp. cornstarch
  • 2 bay leaves

Our Readers Also Loved


Heat the oil in the pressure cooker over medium-high heat. When the oil is shimmering, add the onion and beef. Cook until the onion is transluscent and beef has browned. 

Stir in the beef stock, wine, water, bouillon cubes, bay leaves, and carrots. Lock the lid. Heat the contents until it begins to sizzle, then reduce to medium heat. Set the timer for 20 minutes.

Place the potatoes in a large pot and cover with water. Boil, and cook until tender. Drain.

When the 20 minutes have elapsed, quick release the pressure and remove the lid. Place the pot back under medium heat and bring to a boil. When fragrant, add the cornstarch and mix until no lumps remain. Add the potatoes and reduce heat to low. Remove the bay leaves and stir to combine.

Ladle into serving bowls and serve immediately. 

Around The Web