Instant Pot Rosemary Beef Stew
Instant Pot Rosemary Beef Stew is a hearty blend of decadent beef and earthy spices and veggies. Like all of our soups and stews, it is sure to satisfy more than just hunger!
Rosemary Beef Stew in the Instant Pot
I have a huge list of reasons why I have a love affair with my Instant Pot. Perhaps the one that tops that list is the ease of making soups and stews. If you have followed me very long, you know that I financed a Senior year making soup and cake. Soups are one of the things I love making. With the IP, it just takes easy to a whole ‘nuther level.
But my love for the infamous pressure cooker is not solely to that particular brand. I have been fortunate enough to also have a MEALTHY POT, which I love! You can read my unbiased review of that amazing product HERE! The thing is, once you get addicted to using this great device, you will always need more than one! Step out a little and try other brands, especially if they come highly recommended.
How to make Rosemary Beef Stew
For me, one of the reasons the EPC (electric pressure cooker) option is one of my favorites is how easy it makes cooking. As a mother of a busy family and working 40 miles away from home, getting supper on the table can be hard some days, especially when you forget to thaw out your protein! Ahhh, yes, I have done that on more than one occasion!
The EPC also has tons of recipes that are just dump and cook and that makes life easier too! Not to mention when cooking recipes like this one, the cook time. You can have that slow cooked, 2-4 hour taste in under an hour! So, I know what you are thinking, be quiet and give me the recipe! Here we go!
~Ingredients~
- 2 pounds, stew Beef
- 1 envelope French Onion Soup Mix
- 4 cups water
- 3 potatoes, peeled and cubed
- 2 cups carrots, peeled and chopped
- 1/2 yellow onion, diced
- 3 celery stalks, diced
- 1 cup sliced mushrooms
- 1 sprig of rosemary
- Salt and Pepper to taste
~Method~
- Add first 3 ingredients in Instant Pot and stir well. Set Instant pot to manual or pressure cook for 45 minutes.
- NPR or release pressure naturally for 10-12 minutes.
- Release vent to allow any remaining pressure to escape and open lid carefully.
- Add in vegetables, salt and pepper and Rosemary. Stir and place the lid back on and set for 15 minutes to manual or pressure cook. NPR again and Enjoy!
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Tips and Tricks
- NPR – Natural Pressure Release. It is just what it sounds like. When the cook time is over you have two choices. You can let it sit on warm and allow the pressure to release naturally or you can do a quick release. For dishes that have a good bit of liquid or are starchy, it is important to allow that pressure to naturally release. Otherwise, you could end up with a mess in your kitchen if you do the quick release. Allow that bad boy to sit for 10-15 minutes and then release the valve and get any remaining pressure out and you are done!
- Another note about NPR – There are lots of opinions on what to do when cook time is over. Most EPC’s revert to a warm state that keeps the contents warm but does not add pressure. Personally, I like to manually stop the machine, it seems to allow the pressure to escape naturally a little quicker than on the default warm setting. Also, I have a fear of things sticking to the bottom and being burnt. Cancelling the cycle or turning the machine off will prevent that from happening too in most cases.
- Stew Meat – its important to note here that you don’t have to spend a fortune on your beef for this one. The cheaper cut of stew beef is fine. The cook time is long enough that that beef will fall apart so this cheaper cut of beef will be just fine. I think I love saving money as much as cooking so this is a good tip!
Instant Pot Cooking for Busy Homes
If you are afraid of the dreaded pressure cooker, don’t be! It ain’t your Mama or Grandmama’s pressure cooker! A lot like their older cousin, the Crock Pot, they really are a huge time saver for todays busy households!
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Instant Pot Rosemary Beef Stew
Ingredients
- 2 pounds stew beef
1 envelope French Onion Soup Mix
4 cups water
- 3 potatoes peeled and cubed
- 2 cups carrots peeled and chopped
- 1/2 yellow onion diced
- 3 celery stalks diced
1 cup sliced mushrooms
1 sprig of rosemary
- Salt and Pepper to tast
Instructions
- Add first 3 ingredients in Instant Pot and stir well. Set Instant pot to manual or pressure cook for 45 minutes.
- NPR or release pressure naturally for 10-12 minutes.
- Release vent to allow any remaining pressure to escape and open lid carefully.
- Add in vegetables, salt and pepper and Rosemary. Stir and place the lid back on and set for 15 minutes to manual or pressure cook. NPR again and Enjoy!
