Beef Stew with Mushroom & Carrots in Pressure Cooker

There are evenings when I want the comfort of a proper stew but don’t have hours to let it simmer on the stove. This is the recipe I reach for on those days. The pressure cooker does the slow work for you, turning beef tender in a short time, while mushrooms and carrots soften into a rich, savory sauce.

It fills the kitchen with a familiar smell and feels grounding by the time you sit down. A small spoon of butter stirred in at the end gives the stew a gentle richness that makes it taste like it’s been cooking all afternoon.

Ingredients

• 500g beef, cut into bite-sized pieces

• 1 onion, chopped

• 1-2 cloves of garlic, chopped or minced

• 250g mushrooms, sliced

• 200g carrots, grated

• 2 tablespoons olive oil

• 1 tablespoon butter

• 2 cups hot water

• Salt, pepper, thyme, and chili flakes to taste

Instructions

Brown the beef

Heat the pressure cooker on sauté mode or high heat. Add the beef in a single layer and let it brown well on all sides. This step builds the base of the flavor.

Add the vegetables

Add the olive oil, onion, garlic, and carrots.Cook for a few minutes until the onion softens. Stir in the mushrooms and cook briefly until they start to release their moisture.

Season and add liquid

Pour in the hot water and season with salt, pepper, thyme, and chili flakes if using. Give everything a good stir, scraping up any browned bits from the bottom.

Pressure cook

Close the lid and cook on high pressure for 30 minutes. Once done, let the pressure release naturally.

Finish with butter

Open the lid and stir in the butter while the stew is still hot. Taste and adjust seasoning if needed.

Serve

Serve hot with crusty bread, rice, or mashed potatoes. It also keeps well and tastes even better the next day.