Dinner for 4

Instant Pot Beef Stew

Name: Instant Pot Beef Stew
Total time: 90 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb chuck steak or blade steak; 1 tbsp olive oil; 12 white mushrooms; 2 small onions; 3 cloves garlic; 2 bay leaves; 1/4 tsp dried thyme; 1/4 cup sherry wine; 3 1/2 small yukon gold potatoes; 2 carrots chunks; 2 stalks celery chunks; 3 tbsp tomato paste; 1/2 cup frozen peas; salt and black pepper to taste (optional); 1 1/2 cup unsalted chicken stock; 1 tbsp worcestershire sauce; 1 tbsp regular soy sauce; 1 tbsp fish sauce

Beef, mushrooms, potatoes, and vegetables pressure-cook with wine, tomato paste, and savory sauces into a hearty stew.

Typical price

$25.10for 4 servings

$6.27 per serving$25.10 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: pressurecookrecipes.com

90 minstart to table
Mediumdifficulty
4servings as written
$$$$typical cost tier

American Dairy-free High-protein Family Dinners Instant Pot Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Beef chuck roast or stew beef$6.99/lb typical	2 lb	$13.98Typical price
Mushrooms$0.40/oz typical	8.5 oz	$3.36Typical price
Onions$1.29/lb typical	0.6 lb	$0.77Typical price
Garlic$0.75 each typical	0.25	$0.22Typical price
Potatoes$0.99/lb typical	1.15 lb	$1.14Typical price
Carrots$1.09/lb typical	0.3 lb	$0.34Typical price
Celery$2.29 each typical	0.25	$0.43Typical price
Canned tomatoes$0.08/oz typical	1.5 oz	$0.12Typical price
Frozen vegetables$0.10/oz typical	2.5 oz	$0.25Typical price
Broth or stock$0.07/oz typical	12 oz	$0.87Typical price
Total for the servings shown		$25.10

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsWine, beer and spiritsSalt and pepperAsian sauces and pastesSoy sauce

Not included in the cost.

Ingredients

2 lb chuck steak or blade steak
1 tbsp olive oil
12 white mushrooms
2 small onions
3 cloves garlic
2 bay leaves
1/4 tsp dried thyme
1/4 cup sherry wine
3 1/2 small yukon gold potatoes
2 carrots chunks
2 stalks celery chunks
3 tbsp tomato paste
1/2 cup frozen peas
salt and black pepper to taste (optional)
1 1/2 cup unsalted chicken stock
1 tbsp worcestershire sauce
1 tbsp regular soy sauce
1 tbsp fish sauce

Steps

Set a 6-quart pressure cooker to Sauté, heat the oil, and brown the beef in batches for 3 minutes per side.
Add the mushrooms, onions, garlic, bay leaves, thyme, and sherry, and cook for 3 minutes.
Stir in the potatoes, carrots, celery, tomato paste, stock, Worcestershire sauce, soy sauce, and fish sauce.
Cook at high pressure for 35 minutes, then allow a natural release for 15 minutes.
Stir in the frozen peas, season with salt and pepper, and confirm the beef reaches at least 145 F.

Swaps

Beef chuck roast or stew beef for Pork roast, shoulder or loinabout $4.50/lb less at typical prices
Carrots for Sweet potatoesabout $0.20/lb more at typical prices
Potatoes for Sweet potatoesabout $0.30/lb more at typical prices
Onions for Red onionsabout $0.20/lb more at typical prices