When time is short but you still want some wholesome comfort food, nothing works quite as well as a beef stew! But then you must be asking, how does that work out in about 20 to 30 minutes? Well, that’s where the Instant Pot Pressure Cooker comes in! So without much ado, we’ll get straight to the recipe!
Here’s what you will need:
For the vegetables, there is no precise measurement, we have given you an index here, though you can easily increase or decrease depending on your preference, just make sure that you do not fill the cooker to more than a cm over the ‘Max’ line.
- Celery stalk – 1 (chop up)
- Carrots – 12 small ones (cut into ½ centimeter thick rounds)
- Potatoes – 2 small ones (cut into a small dice)
- Kohlrabi – ½ to ¾ of one (diced)
- Shallots – 2 (chop into squares, and slice some)
- Green beans – a bunch (chop off the ends and cut into pieces)
- Garlic scapes – a small handful (use a chopper to chop these finely)
- Ground black pepper – ¾ tsp
- Salt – 1 ½ tsp
- Stew seasoning or rosemary – 2 tbsp
- Red wine – 1 cup (or 1/3 cup any organic vinegar + 2/3 cup apple juice)
- Ground beef – 750 grams
Now for the instructions:
Step 1: Prep all the veggies at the start.
Step 2: Now add in your favorite veggies to the pot first. Fill the pot up a little more than half way.
Step 3: Now crumble over the whole of the beef at this stage.
Step 4: Add in your herbs next.
Step 5: Pour in the wine or liquid mixture over it.
Step 6: Add in the rest of the veggies to cover the beef.
Step 7: Pour over enough water to reach about ½ a centimeter below the ‘Max’ line.
Step 8: Now close the lid and go to the display panel in front. Click on ‘Manual’.
Step 9: Adjust the timer to 31 minutes and let it go.
Step 10: Once the food is cooked, the cooker shuts down automatically. Let it come down to pressure before you open it. You know when it’s safe to open it from looking at the pin next to the vent handle. It will have gone down.
Step 11: Open the cooker and give it a good stir with a narrow stirrer to evenly distribute the veggies and the meat.
And that is all there is to it! The cooking time is just over 30 minutes; add to that the prep time and you could probably get this done in about 50 minutes! And then you can just leave it and forget it till you need it. What’s more – even after depressurizing, the cooker keeps your food warm for as long as you need it to – automatically! And the best thing is that one pot full is enough for a few days at least – so you save further time!
And as for watching the entire process in action, check out this Urban Hippy YouTube video:
So – now that you have it all figured out – just get prepping. And guess what, you can actually speed up the process even further… Just prep all the veggies during the weekend, store in Ziploc bags and place in the fridge. Then when you are ready to cook – you have everything at your fingertips, cutting back the time by at least 20 minutes!