Slow Cooker Beef and Tomato Stew Nom Nom Paleo

Is the cold weather sapping your cooking mojo? Get your groove back with this simple, hearty, and Whole30-friendly Instant Pot beefiness stew.

Hearty and Piece of cake Instant Pot Beef Stew!

If y'all've got an Instant Pot (or whatsoever other pressure cooker), this comforting and umami-packed beef stew tin can exist ready in about an hour, and you merely have to futz with information technology for about xv minutes at the start. Plus, there's nothing weird in it—unless you think of fish sauce as "weird," and y'all shouldn't. If you lot're gonna cook forth with me, fish sauce is something you should always have stocked in your pantry.

Feel Free to Experiment!

Use this recipe equally a foundational beef stew. You lot can throw it together with pantry basics and tough 'n cheap beef cuts like chuck roast, boneless brusque ribs, and brisket. No beef in the house? You can also substitute cubed lamb shoulder or pork shoulder roast for the beef. As long as the meat is cut into 1½- to ii-inch cubes, the cooking time volition remain the aforementioned—even if you increment the amount of meat. Also, feel free to vary the vegetables depending on what's in flavor. To alter things upwardly, I love adding cabbage, kale, or collard greens to the stew to sneak in some leafy greens.

Dull Cooker or Crock Pot Instructions

No Instant Pot? You tin can make this stew in a slow cooker! All of the sautéing steps can be washed in a large skillet and then the ingredients get transferred to a slow cooker or Crockpot. Cook the beefiness stew on low for 8 to 10 hours, calculation the root vegetables in the concluding 60 minutes.

Make-Ahead Instructions

This Instant Pot beef stew tastes even better the next 24-hour interval, so if you similar to plan ahead, make information technology up to 4 days in advance and continue it in your fridge. Yous can also freeze the stew in a sealed container for up to 4 months. When you're ready to reheat the dish, discard the hardened fat cap (optional), dump the stew in the Instant Pot, and cook for 5 minutes under loftier pressure. If you're adding extra vegetables, pressure level cook them with the stew and you'll terminate upwardly with a complete meal.

Instant Pot Beef Stew Leftover Makeover!

When I have leftover beefiness stew—simply not quite plenty for a family repast—I transform the stew into a hearty beef and vegetable soup! I typically bulk upward the stew with a quart of craven broth and a agglomeration of vegetables that are getting wilt-y in the refrigerator. So, I cook it in the Instant Pot for iii minutes under high pressure. Voila! New repast and minimal food waste!

Time to make Whole30 Instant Pot Beef Stew!

Serves viii

Ingredients

• 3 pounds beefiness chuck roast, boneless short ribs, or beef brisket cut into 1½- to 2-inch cubes
• Kosher salt (Diamond Crystal brand) or Magic Mushroom Pulverisation
• ane tablespoon ghee, avocado oil, or fat of choice
• 2 medium onions, thinly sliced
• 1 pound cremini mushrooms, cleaned, stemmed, and quartered
• two tablespoons tomato plant paste
• half dozen garlic cloves, peeled and smashed
• ii tablespoons kokosnoot aminos (or gluten-free tamari if you tolerate fermented soy)
• 1 teaspoon Red Gunkhole Fish Sauce
• ii fresh thyme sprigs (or 1 teaspoon dried thyme)
• 1 dried bay leaf
• freshly footing black pepper
• ¼ cup Italian parsley, roughly chopped

Optional add-ins:

• 3 large carrots, cut into i-inch pieces
• 1 pound Yukon Gold or Russet potatoes, cut into 1-inch cubes

Equipment:

• All my favorite tools are listed here. This is my favorite Instant Pot model.

Method

In a large bowl, toss the cubed beef with i½ teaspoons of Diamond Crystal kosher salt. (Psst! You tin use Magic Mushroom Powder in place of table salt and information technology will taste umami-riffic!)

Printing the "Sauté" button on your Instant Pot and when the metallic insert is hot, add together your preferred cooking fat. Once the fat's melted, add the onions and mushrooms and a ½ teaspoon Magic Mushroom Powder or Diamond Crystal kosher table salt.

Sauté until the onions are softened, virtually 5 minutes.

(If you're using a stovetop pressure level cooker, melt the fat over medium heat and sauté the onions and mushrooms.)

Stir in the tomato plant paste and garlic, and cook for 30 seconds or until fragrant.

Toss in the salted beef, coconut aminos…

…fish sauce…

…thyme, and bay leaf.

Give everything a skilful stir to combine all the ingredients. (No, you lot don't demand to add any extra liquid to the Instant Pot 'cause the onions and beef will release plenty of liquid! However, if you're using an older stovetop pressure cooker, you lot may need to add ½ loving cup of broth or water.)

Press the "Go along Warm/Cancel" button on the Instant Pot and cover and lock the chapeau. Next, program the Instant Pot to cook for 35 minutes under loftier force per unit area. One time the pot is programmed, walk away.

(If you're using a stovetop pressure level cooker, you won't accept all those buttons to press. But cook on high heat until high pressure is reached. So, reduce the rut to depression to maintain loftier force per unit area for about thirty minutes.)

When the stew is finished cooking, the Instant Pot will switch automatically to a "Go along Warm" mode. If yous're using a stovetop pressure level cooker instead, remove the pot from the heat. In either instance, let the pressure release naturally (about 15 minutes). If the pressure hasn't released completely later on 15 minutes and you're impatient, you lot tin can manually release the pressure by turning the valve at the superlative to venting.

Fish out the thyme and bay leaf…

..and cheque that the meat is fork tender. If not, cook for some other 10 minutes nether high force per unit area.

Season to taste with salt and freshly ground blackness pepper.

If y'all're eating the stew right away, you can skim the fat off the pinnacle of the stew. Braising cuts like chuck roast and curt ribs are fattier, but that's why they taste so proficient!

Ladle out the stew…

…and adorn with some chopped Italian parsley.

I honey to make this stew ahead of time and store it in the fridge or freezer to reheat later. The stew will go on in the fridge for upward to iv days and in the freezer for up to 4 months. It's similar a gift to your future, busy self!

Wish there were some root veggies in your beefiness stew? You lot can certainly plop them in at the start of this recipe, simply they'll cook into the stew. If that floats your gunkhole, go ahead and do it. Personally, I like to add root vegetables after the stew is cooked or when I reheat the stew in the force per unit area cooker.

Here'due south how to add together root vegetables to the stew:

Before I reheat the stew, I scoop off the hardened fat layer on top…

…and dump the stew in my Instant Pot or stovetop force per unit area cooker.

I like to toss in carrots and cubed potatoes…

…and stir 'em in.

Then, I force per unit area-cook everything for 5 minutes under high pressure.

I manually release the pressure right abroad, stir, and adapt for seasoning.

Shazam! Dinner'south ready in a flash.

Break out your pressure level cooker, folks. You lot'll exist happy you did!

(Psst! Bookmark this postal service considering it'south my e'er-growing list of Instant Pot/pressure level cooker recipes!)

[Originally posted on December 27, 2016. Updated with new details and photos on October 11, 2020.]

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Looking for more than recipe ideas? Caput on over to my Recipe Alphabetize. You'll too observe exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Nutrient for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let's Go! (Andrews McMeel Publishing 2021).

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PRINTER-FRIENDLY RECIPE CARD

Instant Pot (Pressure Cooker) Beefiness Stew

Craving comfort in bowl? Pressure level cook this simple, hearty, and Whole30-friendly Instant Pot beef stew!

Prep Fourth dimension 10 mins

Cook Time 50 mins

Total Time 1 hr 15 mins

Grade: Dinner

Cuisine: American

Keyword: Beef Stew, gluten-gratis, Instant Pot, low carb, paleo, Pressure Cooker, Primal, Whole30

Servings: 8 servings

Calories: 400 kcal

• three pounds beefiness chuck roast or boneless curt ribs or beef brisket cut into 1½- to 2-inch cubes
• Diamond Crystal kosher table salt or Magic Mushroom Powder
• 1 tablespoon ghee avocado oil, or fat of choice
• 2 medium onions thinly sliced
• 1 pound cremini mushrooms cleaned, stemmed, and quartered
• ii tablespoons lycopersicon esculentum paste
• 6 garlic cloves peeled and smashed
• 2 tablespoons coconut aminos or gluten-free tamari if you tolerate fermented soy
• 1 teaspoon Red Gunkhole fish sauce
• 2 fresh thyme sprigs or 1 teaspoon dried thyme
• one dried bay leaf
• freshly ground blackness pepper
• ¼ cup Italian parsley roughly chopped

Optional add-ins:

• 3 large carrots cut into 1-inch pieces
• 1 pound Yukon Gold or Russet potatoes cut into 1-inch cubes

• In a large bowl, toss the cubed beef with one½ teaspoons of Diamond Crystal kosher table salt. (Psst! You can utilise Magic Mushroom Powder in place of salt and information technology will taste umami-riffic!)

• Press the "Sauté" button on your Instant Pot and when the metallic insert is hot, add your preferred cooking fat. Once the fatty'due south melted, add the onions and mushrooms and a ½ teaspoon kosher salt. Sauté until the onions are softened, about 5 minutes. (If yous're using a stovetop pressure cooker, cook the fat over medium heat and sauté the onions and mushrooms.)

• Stir in the tomato paste and garlic, and cook for 30 seconds or until fragrant.

• Toss in the salted beef, kokosnoot aminos, fish sauce, thyme, and bay leafage. Give everything a adept stir to combine all the ingredients. (Yous don't need to add any extra liquid to the Instant Pot because the onions and beefiness will release sufficient liquid. However, if you're using an older stovetop force per unit area cooker, you may need to add ½ loving cup of broth or h2o.)

• Press the "Keep Warm/Cancel" button on the Instant Pot and cover and lock the lid. Next, plan the Instant Pot to cook for 35 minutes under high pressure level. Once the pot is programmed, walk away. (If you lot're using a stovetop pressure cooker, yous won't have all those buttons to press. Just melt on high heat until high pressure is reached. And so, reduce the estrus to low to maintain high pressure level for near 30 minutes.)

• When the stew is finished cooking, the Instant Pot will switch automatically to a "Keep Warm" mode. If you're using a stovetop pressure cooker instead, remove the pot from the heat. In either case, let the pressure release naturally (about fifteen minutes). If the force per unit area hasn't released completely after 15 minutes and you're impatient, y'all tin can manually release the pressure by turning the valve at the tiptop to venting.

• Fish out the thyme and bay leaf, and check that the meat is fork tender. If non, cook for another 10 minutes under high pressure. Season to taste with salt and freshly footing black pepper.

• If you're eating the stew correct away, you lot can skim the fat off the superlative of the stew. Ladle out the stew, and adorn with some chopped Italian parsley.

• Adding root veggies to your beefiness stew? Stir in the carrots and cubed potatoes into the cooked stew and force per unit area cook everything for 5 minutes nether loftier pressure level. Manually release the pressure, stir, and arrange for seasoning before serving.

• Yous can reheat the stew in an Instant Pot or stovetop pressure cooker. Merely accept it out of the refrigerator and scoop off the hardened fat layer on superlative. If y'all want to add root veggies in your beef stew, stir in diced carrots and cubed potatoes. Pressure-cook everything for 5 minutes under loftier pressure level. Manually release the pressure correct away, stir, and adjust for seasoning before serving.
• No Instant Pot? You can make this stew in a slow cooker! All of the sautéing steps can be done in a big skillet and and then the ingredients get transferred to a slow cooker or Crockpot. Cook the beef stew on depression for 8 to 10 hours, adding the root vegetables in the concluding hour.

Calories: 400 kcal | Carbohydrates: 17 grand | Poly peptide: 36 chiliad | Fat: 22 g | Fiber: 3 thousand

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Source: https://nomnompaleo.com/post/155033019073/pressure-cooker-beef-stew

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