Kelly's Pressure Cooker Beef Stew

Kelly's Pressure Cooker Beef Stew

Kel Kel 1

"My mother used to make beef stew in a pressure cooker at least once a week. I crave it all the time and have doctored up the flavor so it's no longer just 'meat and potatoes' tasting."

Ingredients 55 m {{adjustedServings}} servings 535 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 535 kcal
  • 27%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 65.2g
  • 21%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 557 mg
  • 22%

Based on a 2,000 calorie diet

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  1. Heat vegetable oil in a skillet over medium heat. Place flour in a resealable bag; drop in half the beef cubes and shake to coat. Shake off excess flour and add meat to pan. Repeat with remaining beef. Season meat with salt and pepper to taste.
  2. Stir onion into beef and cook, stirring often, until the meat is browned on all sides and onion is translucent, about 5 minutes. Sprinkle in sugar.
  3. Combine water, beef bouillon, garlic, bay leaf, parsley, and basil in a pressure cooker over medium-high heat. When bouillon cubes are dissolved, fit the pressure cooker's rack in the cooker (if it has one). Layer potatoes, carrots, and meat mixture in the pressure cooker, seasoning with salt and pepper to taste. Seal the lid and bring the cooker up to full pressure.
  4. Reduce heat to medium-low, maintaining full pressure, and cook for 8 minutes. Remove from heat. Let the pressure drop naturally, about 15 minutes before releasing lid. Transfer the meat and vegetables to a serving bowl and pour pan juices over meat and vegetables.
Tips & Tricks
Beef & Guinness Stew

Dark beer does delicious things to traditional beef stew.

Beef Stew with Roasted Winter Vegetables

This hearty stew is fresh and flavorful, and makes a great comfort-food meal.

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Reviews 5

  1. 7 Ratings


Easy, fast and tasty!


Just made this tonight and was fabulous. A few changes like most cooks - omitted the sugar, added 3 stalks of celery, cut in 2 inch segments and didn't coat the meat with flour. Because I had almost double the meat, I browned the beef in divided batches, then added everything else. My 6 qt pot was pretty full so had to remove some liquid to leave the required 1/3 space at the top. ( Very important!) Also thickened mine with cornstarch. All minor changes. Very nice beef stew recipe that went from conception to table in 1 hour! Love it!


Thanks Kelly! ... With our changes to meet our tastes, this is the best beef stew I've ever enjoyed to date! [and we are in our fifties] We made this particular recipe tonight for supper with the following changes: - substituted beef broth for water and bouillon, = more hearty flavor profile and less salt - added 1 3/4 cups of Cotes-Du-Rhone red wine into pot (moderately dry, great body, excellent with beef) it makes the broth robust and hearty in its flavor! ... - cooked onions in pot with broth, wine, 3/4" pieces of celery, garlic and herbs - after setting aside the browned beef, added mushrooms to skillet with butter to saute' / deglaze = a better "earthy" flavor component, and great with red wine! Of course the wine alcohol cooks out, with the wine adding to the hearty flavor profile, and leaving just a small wine flavor that only is identified as a final flavor note in each spoonful. This recipe is now the base recipe for our future beef stews. Future versions will include: - adding corn, and green beans(consider deleting celery to control liquids)etc.; for variation at times. (also are excellent versions of a beef stew)