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Were you one of the thousands upon thousands that ordered a new Instant Pot on Black Friday? And if so, have you actually USED it yet? I know they can be more than a little overwhelming with all of those buttons and functions. I get it — I was even an experienced stovetop pressure cooker user when I got mine, and the Instant Pot still intimidated me…
If this is you, too, I have some advice for you. First, don’t worry about all of the specialized functions and buttons at first. Try a simple and easy to follow recipe, like these Instant Pot hard boiled eggs. In this “recipe”, I walk you step-by-step through using your Instant Pot to make hard cooked eggs that have perfect creamy and yellow centers. It’s great for getting acquainted with your new Instant Pot, and you’ll be amazed at how easily pressure cooked eggs peel!
How To Instant Pot
Second, pick up a copy of How To Instant Pot by Daniel Shumski! I’ve had the pleasure of previewing several new release cookbooks focused on cooking with your Instant Pot, and this is by far the best I’ve seen. It’s filled with approachable and practical recipes with clear instructions that will help you master your Instant Pot in no time.
I love how each recipe is presented as a base recipe (called the Master Method) and is then followed by variations on that base, along with tips and suggestions for how to customize it further. How To Instant Pot isn’t just your average cookbook filled with recipes — it actually teaches you how to cook by customizing and create your own recipes!
How To Instant Pot is smartly organized by function, with recipes for not only using your Instant Pot as a pressure cooker, but demonstrating how you can also use it as a slow cooker, rice maker, yogurt maker, and a steamer. I actually have yet to use mine as a rice or yogurt maker, so I’m really looking forward to trying those methods myself.
Instant Pot Meat and Potatoes Beef Stew
Our weather has definitely taken a turn for the colder, which always has me craving comfort food. So I pulled out my How To Instant Pot cookbook yesterday and made the Meat and Potatoes Beef Stew — and it was fabulous! When it comes to tough cuts of beef, you simply won’t believe the magic that happens in the Instant Pot. Stew beef turns out fork-tender in far less time than traditional beef stew recipes.
I do feel like a good deal of the prep work could have been cut out of this recipe. There’s a lot of separately sautéing and removing the onions and beef, where I would typically just sauté everything together at once. I’ve provided the recipe as written in the cookbook, but just know that you may be able to condense some of the initial steps to save time.
TIP: This recipe makes about 6 servings as written. Stretch it further by serving it over rice or cooked egg noodles!
Instant Pot Meat and Potatoes Beef Stew
Yield 6 servings
A hot, steaming bowl of this Instant Pot meat and potatoes beef stew is just what you need on an icy cold day! Tough beef that typically requires hours of cooking quickly becomes fork tender in the Instant Pot, and red potatoes make it super satisfying...
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt, plus extra as needed
- 1/2 teaspoon freshly ground black pepper, plus extra as needed
- 2 pounds boneless beef for stewing, cut into 2-inch cubes
- 3 tablespoons extra virgin olive oil
- 1 small white or yellow onion, chopped
- 1/2 teaspoon finely chopped fresh rosemary leaves (or 1/4 teaspoon dried rosemary)
- 1/2 teaspoon finely chopped fresh thyme leaves (or 1/4 teaspoon dried thyme)
- 1/4 teaspoon dried oregano
- pinch of cayenne pepper
- 1 tablespoon balsamic vinegar
- 2 cups beef broth
- 3 unpeeled medium red potatoes, cut into 1-inch cubes
- 1/2 teaspoon Worcestershire sauce
- chopped fresh Italian parsley leaves, for garnish
- Place the flour, salt, and pepper in a large bowl and stir to combine. Add the beef and toss with the flour mixture until the beef is evenly coated. Set aside.
- Press sauté and select the middle temperature. Place 1 tablespoon of the oil in the inner pot, wit about 2 minutes for the oil to heat, then add the onion, rosemary, thyme, oregano, cayenne pepper, and balsamic vinegar. Cook with the lid off, stirring occasionally, until the onion softens slightly. Remove the onion to a bowl; set it aside.
- Place the remaining oil in the inner post, wait about one minute for it to warm, and then add half of the beef. Cook with the lid off, turning the beef occasionally, until it is browned on most sides, about 5 minutes. Transfer the browned beef to a plate and set aside. Repeat with the remaining beef.
- Place the beef broth in the inner pot and use a silicone spatula or wooden spoon to scrape the bottom of the inner pot until most of the brown bits are released, about 1 minute. Add the reserved onion, browned beef, potatoes and Worcestershire sauce and stir to combine.
- Close and lock the lid. Set the valve to sealing. Press cancel then select high pressure and set the time to 20 minutes.
- When the cooking cycle ends, press cancel. Release pressure naturally, about 30 minutes.
- Remove the lid and taste the stew for seasoning, adding salt and pepper as needed. Serve hot, garnished with parsley.
- Meat and Potatoes Beef Stew will keep in an airtight container in the refrigerator for up to 4 days.
Excerpted from How to Instant Pot by Daniel Shumski (Workman Publishing). Copyright © 2017.
How To Instant Pot Prize Package
I’m so thrilled to give away a copy of How To Instant Pot, plus a Williams-Sonoma trivet set and potholders. Use them to whip up this Instant Pot beef stew, or try another brand new recipe!!!
(1) copy of How To Instant Pot
(1) Williams-Sonoma trivet set
(1) set of Williams-Sonoma potholders
Follow the instructions in the widget below to be entered for a chance to win…
How To Instant Pot is available in stores and at online retailers now.3