Pressure Cooker Beef Stew


  • 1 boneless chuck roast (2 lb.)
  • 1 Tbsp. vegetable oil
  • 5 cups water, divided
  • 8 medium potatoes, peeled and quartered
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  • 4 medium carrots, halved and widthwise
  • 1 medium onion, quartered
  • 2 garlic cloves, minced
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. dried thyme
  • 2 bay leaves
  • 2-3 Tbsp. cornstarch
  • 1/4 cup cold water


In a pressure cooker, brown roast on all sides in oil. Remove roast. Add cooking rack; return roast to pan. Add cooking rack; return roast to pan. Add 4 cups of water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium high; cook for 40 minutes. Remove from the heat; allow pressure to drop on it's own. Remove meat and keep warm. Pour juices into a cup or bowl; skim fat. Remove rack from cooker. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves, pan juices and remaining water to cooker. Cover securely; return cooker to full pressure. Reduce heat; cook for 8 minutes. Immediately cool according to manufacturer's directions until pressure is completely reduced. With a slotted spoon, remove vegetables and keep warm. Discard bay leaves. Combine cornstarch and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the meat and vegetables.


By Robin from Washington, IA


April 27, 20090 found this helpful

My pressure cooker does not have a cooking rack. Does that matter? Will the meat burn?

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