I've tried several beef stew recipes in the Instant Pot and yours is the best. By splitting the cooking times between the meat and veggies made a huge difference. Great job ladies.
This is my second time using this recipe. I LOVE IT!!!! This video is the best!!! I have struggled with cooking, but this recipe has helped me feel so happy and confident that I can make a delicious meal!! Thank you!!
For the fellas out there. Just throw the beef, onions, carrots, potatoes, and spices in there with the broth and set it for 30 minutes. 15 mins of prep and 30-45 of cook time, done.
I followed (mostly) the stew recipe, but added stuff from a slow cooker recipe I like. Including some pearled barley. The barley wasn't done within the recipe time, so I just pressure cooked it a bit at a time until it was done.
there are some exceptions, especially boneless, skinless chicken breasts in sauce. I QR to avoid overcooking, but you could reduce the cook time if you want to add the 10 minute NPR. @@joannajudson1107
Did this stew really just take 10 mins to soften the vegetables, get all the flavors going and get the meat tender?! When you pressure release, do you choose the time? It mentioned 5 minutes to pressure release after the vegetables cooked for 2 minutes. I'm just trying to understand the pressure release, cause it is intimidating but I really wanna buy this!
No, the time it takes to come to pressure and release the pressure is not included, so the total time is 50 minutes to an hour. But it's so much faster and the beef is more tender than if you cooked it on the stove or oven. There's more detail in our post www.pressurecookingtoday.com/beef-stew-in-the-pressure-cooker/ We've got a great post on pressure releases www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/ that will help you understand.
Here's our brisket recipe www.pressurecookingtoday.com/smokey-beef-brisket-in-the-pressure-cooker/ If you want to use cubed brisket instead of the chuck roast, you'd use the same time.
All our recipes (and most recipes online and in cookbooks) are created using a 6 quart pressure cooker. If we're using an 8 quart in the video, we'll specify that it's an 8 quart. Do you have a 3 quart?
Too many unnecessary steps---don't need to cook potatoes and carrots in separate step or brown meat in batches! Can't beat Jeffrey Eisner's recipe on Pressure Luck. It truly is the BEST you'll ever taste!
You can skip the browning altogether if you're looking for shortcuts. However, I can't stand overcooked potatoes and carrots and will never skip cooking those for less time.
I've tried several beef stew recipes in the Instant Pot and yours is the best. By splitting the cooking times between the meat and veggies made a huge difference. Great job ladies.
Thanks for the rave review! I agree, to avoid overcooking the veggies you have to split the time for great results.
This is my second time using this recipe. I LOVE IT!!!! This video is the best!!! I have struggled with cooking, but this recipe has helped me feel so happy and confident that I can make a delicious meal!! Thank you!!
That's so nice to hear - thank you!!
For the fellas out there. Just throw the beef, onions, carrots, potatoes, and spices in there with the broth and set it for 30 minutes. 15 mins of prep and 30-45 of cook time, done.
I would stay away from onions, they make your breath stink, give you body odor when you sweat, and kill brain cells
You can do that but I can't stand overcooked veggies.
Thank you for the information! They make look so complicated, confusing for someone like me I just need simple and easy to start with my new pot
@@PressureCookingToday cook them bigger then !
american way ,,,, no need for that flavour of the deglacer !
We are having temperatures in the low teens, planning on making a beef stew, and this looks perfect!
Burrrrrr - enjoy!
Great video. Thankyou. I appreciate you explaining about browning the meat and demonstrating how to do that. All of which increases the flavor.
Glad it was helpful!
Made it. close to your recipe. Great! Everyone loved it. 🥰
So great to hear you loved it!
Looks great! 🤪I will make it today. Thank you for the recipe.
I followed (mostly) the stew recipe, but added stuff from a slow cooker recipe I like. Including some pearled barley. The barley wasn't done within the recipe time, so I just pressure cooked it a bit at a time until it was done.
You two are Fabulous, 🥰
Thanks!
I just made this today in my new Instapot and it is delicious! Thank you.😊
Sounds like you're off to a great start. Thanks!
Meat first , then the rest , I like it , ❤
Make a huge difference in the end result. Enjoy!
I do my stew in 2 stages also only I do a 10 minute NR on the meat before I add the veggies
I often do 10 minute NPR on meats too.
@@PressureCookingToday all proteins should have at least a 10 min NR, it’s like resting your proteins
there are some exceptions, especially boneless, skinless chicken breasts in sauce. I QR to avoid overcooking, but you could reduce the cook time if you want to add the 10 minute NPR.
@@joannajudson1107
What is NR, NPR and QR, please ?
@@GitchaGoat natural pressure release versus quick release
Can we use red wine and if so when do you add it in the instant pot
Yes, after you've browned the beef, use a cup of red wine to deglaze the pot.
What button did u start with , sauté???
Yes, for browning you use the Saute button. Then the Pressure Cook button for Pressure Cooking.
How long do you do the natural release for the first time?
Five minutes. Enjoy!
The display time says 2 minutes, but below that in smaller font it says 10 minutes. What is the 10 minutes for? I have the 6 qt. Pro.
I think you're talking about the vent reminder time? You can learn more about that on this post www.pressurecookingtoday.com/instant-pot-pro-review/
Did this stew really just take 10 mins to soften the vegetables, get all the flavors going and get the meat tender?! When you pressure release, do you choose the time? It mentioned 5 minutes to pressure release after the vegetables cooked for 2 minutes. I'm just trying to understand the pressure release, cause it is intimidating but I really wanna buy this!
No, the time it takes to come to pressure and release the pressure is not included, so the total time is 50 minutes to an hour. But it's so much faster and the beef is more tender than if you cooked it on the stove or oven. There's more detail in our post www.pressurecookingtoday.com/beef-stew-in-the-pressure-cooker/ We've got a great post on pressure releases www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/ that will help you understand.
I’m glad you said not to flour the beef!
So important!
If I did brisket I wonder how longer it would be ?
Here's our brisket recipe www.pressurecookingtoday.com/smokey-beef-brisket-in-the-pressure-cooker/ If you want to use cubed brisket instead of the chuck roast, you'd use the same time.
All people who show there video please let us know what size Instant-pot is , not all have the largest one , please !
All our recipes (and most recipes online and in cookbooks) are created using a 6 quart pressure cooker. If we're using an 8 quart in the video, we'll specify that it's an 8 quart. Do you have a 3 quart?
😊👌
Step by step with button please
What model do you have? The Pro that we're using? ruclips.net/video/HA-bwJD74yI/видео.html
Ahhh metal spoons on metal pots.... Drives me nuts. Just get a wooden spatula and that stuff come out MUCH faster and better.
When the pot is non-stick, I can understand it, but the IP inner pot is stainless and holds up well to metal spoons.
Too many unnecessary steps---don't need to cook potatoes and carrots in separate step or brown meat in batches! Can't beat Jeffrey Eisner's recipe on Pressure Luck. It truly is the BEST you'll ever taste!
You can skip the browning altogether if you're looking for shortcuts. However, I can't stand overcooked potatoes and carrots and will never skip cooking those for less time.
I dont need recipes. I need to understand how to use. My model has the dial.
Do you have the Pro? ruclips.net/video/HA-bwJD74yI/видео.html
why so much liquid??
You want lots of delicious, flavorful broth in a great stew.
You lost me at vegetable oil, it's the #1 cause of heath problems in the world. Just use butter or talo.
You can certainly use butter but it does burn more easily.
That’s a very gracious response to a rather bitter comment. Thank you for your content ladies.