Pressure Cooker Beef Stew

Ingredients

• 2 lb (900g) beef brisket cubes
• 1 1/2 tsp salt, plus more to taste
• 1 tsp black pepper
• 1 1/2 lb (680g) potatoes, cut into large chunks
• 4 medium carrots, cut into large chunks
• 2 large onions, chopped
• 2 cups (500ml) water or beef stock
• 2 bay leaves
• 4 sprigs fresh thyme, or 1 tsp dried thyme

Instructions

1. Season the beef. Pat the brisket cubes dry, then season with salt and black pepper.
2. Layer the vegetables. Put the potatoes and carrots at the bottom of the Instant Pot or pressure cooker.
3. Add the beef. Place the seasoned brisket cubes on top of the potatoes and carrots.
4. Top with aromatics. Add the chopped onions over the beef, then tuck in the bay leaves and thyme.
5. Add liquid. Pour in the water or beef stock. Try to pour around the sides so the onions, bay leaves, and thyme stay mostly on top.
6. Pressure cook. Seal the lid and cook on high pressure for 35 minutes. Let the pressure release naturally for 10 minutes, then carefully quick-release the remaining pressure.
7. Finish the stew. Remove the bay leaves and thyme stems. Stir gently so the potatoes and carrots do not break apart too much.
8. Season and serve. Taste and adjust with more salt and pepper. Rest for 5 minutes before serving.

Notes

Critical insight: Put the potatoes and carrots at the bottom. They need the most direct contact with the liquid, and they also act like a base for the beef so the brisket cooks gently without the whole stew needing constant stirring.

Substitutions: Beef brisket cubes are great because they become tender and rich under pressure. Beef chuck is the easiest swap and may be even more forgiving. Boneless short rib gives a richer stew, but it is fattier and more expensive. Pre-cut beef stew meat works too, though the pieces can be inconsistent, so cut any large chunks down to roughly the same size.

Storage: Store leftovers in the fridge for up to 4 days. The stew thickens as it sits, so loosen it with a splash of water or beef stock when reheating. Freeze for up to 3 months, though the potatoes will be softer after thawing.

Variations: Use water for the cleanest, simplest version, or beef stock for a deeper broth. For a slightly thicker stew without adding anything extra, mash a few potato pieces into the liquid after pressure cooking.

Pairs with: Serve with crusty bread, rice, or a simple green salad. For a full comfort-food table, pair it with Classic French Onion Soup.