Can I use frozen beef for this recipe?

You technically can, but I really, really don't recommend it. The secret to a deeply flavorful stew is getting that beautiful brown sear on the beef, and you just can't do that with a frozen block of meat. If you're in a massive hurry, you could throw it in frozen and add about 5-10 minutes to the pressure cooking time, but you'll be sacrificing a lot of that rich flavor. My honest advice is to take the time to thaw it first. It makes a huge difference.

My stew isn't thick enough, what did I do wrong?

Oh, don't worry, you probably did nothing wrong at all This is a super common and easy fix. Usually, it just means the cornstarch slurry needs a little more heat to activate. Make sure your pot is on the Sauté setting and the stew is simmering when you stir it in. Let it bubble for a minute or two. If it's still not as thick as you want, just whisk up another tablespoon of cornstarch with cold water and stir that in. You get to decide how thick your gravy is.

Can I cook this for a shorter or longer time?

I would strongly suggest sticking to the 35-minute cook time. I've found it's the absolute sweet spot for getting that beef chuck perfectly tender without turning the potatoes and carrots into mush. A shorter time might leave you with tough beef, and a longer time risks everything getting too soft. This timing is what makes it such a reliable and Quick Beef Stew . It's the key to getting that perfect pressure cooker comfort food texture every time If you tried this recipe, please let me know what you think by leaving a rating or a comment below.

Instant Pot Beef Stew: The Ultimate 1-Hour Comfort -

Name: Instant Pot Beef Stew: The Ultimate 1-Hour Comfort
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 2 tablespoons olive oil; 1 large yellow onion, chopped; 3 carrots, peeled and sliced; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 tablespoon tomato paste; 4 cups beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 1 bay leaf; 1.5 lbs Yukon Gold potatoes, cubed; 1 cup frozen peas; 2 tablespoons cornstarch; 2 tablespoons cold water; Salt and freshly ground black pepper to taste

Instant Pot Beef Stew: The Ultimate 1-Hour Comfort

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Make a hearty and flavorful beef stew quickly in your Instant Pot. This recipe delivers a rich, slow-simmered taste in a fraction of the time, perfect for a comforting winter meal.

Author: RecipeZest
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings
Category: Main Course
Method: Pressure Cooking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large yellow onion, chopped
3 carrots, peeled and sliced
2 celery stalks, chopped
4 cloves garlic, minced
1 tablespoon tomato paste
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
1.5 lbs Yukon Gold potatoes, cubed
1 cup frozen peas
2 tablespoons cornstarch
2 tablespoons cold water
Salt and freshly ground black pepper to taste

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Instructions

Set your Instant Pot to the Sauté function on high. Add olive oil. Once hot, add the beef cubes in a single layer and brown on all sides. Work in batches if needed. Remove beef and set aside.
Add the onion, carrots, and celery to the pot. Sauté for 5 minutes until softened. Add the garlic and cook for one more minute until fragrant.
Stir in the tomato paste and cook for one minute. Pour in a small amount of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
Return the beef to the pot. Add the remaining beef broth, Worcestershire sauce, thyme, bay leaf, potatoes, salt, and pepper. Stir to combine.
Secure the lid and set the steam release to the sealing position. Select the Pressure Cook or Manual setting and cook on high pressure for 35 minutes.
When the cooking time is complete, allow the pressure to release naturally for 15 minutes, then perform a quick release for any remaining pressure.
Remove the bay leaf. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Set the Instant Pot to the Sauté function. Pour the slurry into the stew and stir until it thickens, about 2-3 minutes.
Stir in the frozen peas and turn off the pot. Let it sit for 5 minutes before serving.

Notes

For extra flavor, you can deglaze the pot with 1/2 cup of dry red wine before adding the beef broth.
You can use beef stew meat, but beef chuck provides a more tender result.
Cut your potatoes into uniform, 1-inch cubes so they cook evenly.

Find it online: https://recipeszest.com/instant-pot-beef-stew-recipe/