Classic Multicooker Beef Stew
Rich, comforting beef stew with melt-in-your-mouth meat, cooked under pressure in just 45 minutes.
Instructions
1
Sear the Beef
Using the sauté function, brown the beef chuck cubes in a splash of oil for 5-7 minutes. Searing develops deep flavor.
2
Deghlaze the Pot
Pour in beef stock and tomato paste. Use a wooden spoon to scrape all the browned bits (fond) off the bottom of the inner pot.
3
Add Vegetables
Add the cubed potatoes and carrots to the beef and liquid. Stir gently to combine.
4
Pressure Cook
Lock the lid and cook on High Pressure for 30 minutes. Let the pressure release naturally for 15 minutes to keep beef tender.
How Pressure Tenderizes Beef Chuck
Beef chuck is full of tough connective tissue (collagen). In traditional cooking, melting this collagen into gelatin takes 2-3 hours of slow simmering. In a multicooker under high pressure, water boils at 120°C (250°F), accelerating this breakdown. Collagen dissolves into gelatin in just 30 minutes, turning tough meat incredibly tender and thickening the gravy naturally.
Scraping the bottom of the pot after browning the meat is vital. If any bits remain stuck, the cooker’s sensors may trigger a ‘Burn’ warning under pressure, stopping the cycle.