Instant Pot Beef Stew

Step 1: Prepare Ingredients

Gather all your ingredients and chop the onions, leeks, celery, and carrots as specified. Season the beef stew meat with salt and pepper.

Step 2: Prepare Liquid

Measure 300ml of stock. If using red wine, add 100ml of red wine to the stock to reach a total of 400ml of liquid. This is 1/3 less than a traditional recipe, as recommended for pressure cooking.

Step 3: Preheat Instant Pot and Brown Meat

Place the inner stainless steel pot into the Instant Pot. Select the 'Sauté' function and press 'Start'. Wait for the Instant Pot to beep, indicating it's preheated. Add 2 tablespoons of olive oil. Brown the beef stew meat in batches, ensuring not to overcrowd the pot, until nicely caramelized. Remove the browned meat and set aside.

Step 4: Sauté Vegetables and Deglaze

Add the chopped carrots and celery to the pot and stir. Add the sliced onions, chopped leeks, and fresh rosemary. Pour in a small amount of the stock/wine mixture (or vinegar) and use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the pot. This is crucial to prevent a 'burn' notice.

Step 5: Layer Ingredients

Place the bay leaves and rosemary sprig among the vegetables. Return the browned meat to the pot, layering it on top of the vegetables. Add the Worcestershire sauce over the meat. Spoon the tomato puree (paste) directly on top of the meat without stirring it into the other ingredients.

Step 6: Add Liquid and Pressure Cook

Pour the remaining stock and red wine mixture into the pot. Close the lid, ensuring it's sealed correctly. Select the 'Pressure Cook' function, set the pressure to 'High', and set the cooking time to 25 minutes. Press 'Start'.

Step 7: Natural Pressure Release

Once the cooking cycle is complete, allow for a natural pressure release. This means letting the Instant Pot release pressure on its own until the float valve drops. This typically takes 10-15 minutes and helps tenderize the meat.

Step 8: Final Touches and Serving

Open the lid. Stir in the tomato puree that was added on top. Add the frozen peas to the stew. You can either stir them in and let the residual heat cook them, or put the Instant Pot back on 'Sauté' for 1-2 minutes to ensure they are heated through. Serve the beef stew hot, garnished with fresh parsley, and accompanied by crusty bread or mashed potatoes.

• Choose a simple recipe to start with when learning to use your Instant Pot.

• Use less liquid than in traditional recipes when pressure cooking (reduce by 1/3 as a guide).

• Pre-heat the stainless steel inner pot before adding oil and meat to prevent sticking.

• Brown meat in batches to ensure proper caramelization and prevent steaming.

• Always deglaze the pot before pressure cooking to remove any stuck-on bits and prevent a 'burn' notice.

• Layer ingredients: place vegetables first, then meat, and tuck in herbs to prevent sticking.

• Add tomato puree (paste) or canned tomatoes on top of other ingredients without stirring to avoid the 'burn' notice.

• Cook at high pressure but always allow for a natural pressure release afterwards for tender meat.

• Easily thicken watery stews by using the sauté function at the end or by adding thickeners like cornflour slurry or gravy granules.

• If you don't want to use red wine, use 400ml of stock instead.

• If your stew comes out too thick, use the sauté button and add a little extra stock or liquid to thin it out.