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Apple Cider Instant Pot Beef Stew

Apple Cider Instant Pot Beef Stew - Cozy Fall Comfort Bowl

This Apple Cider Instant Pot Beef Stew combines tender beef and hearty vegetables for a delightful fall comfort dish.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 6 bowls
Course: Beef
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Stew
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 2 pounds Beef Chuck Alternate cuts like brisket work well too.
  • 1/4 cup Flour Gluten-free flour can be used as a substitute.
  • 1 large Onion Shallots can be an alternative for a milder taste.
  • 1 teaspoon Basil Dried thyme is a good alternative.
  • 1 teaspoon Oregano Italian seasoning can be a handy substitute.
  • 2 cups Apple Cider Use either alcoholic or non-alcoholic based on preference.
  • 1 tablespoon Cider Vinegar Omit if using alcoholic cider, or use extra if using non-alcoholic.
  • 2 tablespoons Tomato Paste Tomato sauce can replace it if needed.
  • 4 cups Beef Broth Consider vegetable broth for a vegetarian alternative.
  • 1 teaspoon Salt Adjust according to taste preferences.
  • 2 cups Potatoes Sweet potatoes can offer a delightful flavor twist.
  • 2 cups Carrots Parsnips are a lovely alternative.
  • 1 cup Frozen Peas Fresh peas are a great option when in season.

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions for Apple Cider Instant Pot Beef Stew
  1. Set your Instant Pot to sauté mode over medium heat. Pour in olive oil, allowing it to heat for about 1 minute. Add the beef chuck cubes in a single layer, letting them brown on all sides for about 5-7 minutes.
  2. Once the beef is browned, sprinkle in flour, stirring well to coat the meat. Next, add chopped onion, basil, oregano, and pour in the apple cider. If using non-alcoholic cider, also mix in the cider vinegar. Then, stir in tomato paste, beef broth, and a pinch of salt.
  3. Lock the Instant Pot lid securely in place, ensuring the pressure release valve is set to sealing. Select the Stew/Meat setting and adjust the timer to cook for 20 minutes.
  4. Once the cooking time is up, carefully perform a quick release by turning the valve to venting. Add the diced potatoes and carrots into the stew. Lock the lid back on.
  5. Set the Instant Pot back to manual mode and adjust the timer to cook for an additional 8 minutes.
  6. Once the final cooking time is complete, do another quick release to let off steam. Stir in the frozen peas and let the stew sit with the lid on for another 3 minutes before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 850mgFiber: 4gSugar: 7gVitamin A: 900IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Properly browning the beef enhances the overall flavor. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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