Instant Pot Beef and Black Bean Stew

Instant Pot Beefiness and Black-Eyed Pea Stew. Beef and bean stew in the pressure cooker, with stale beans that don't need any soaking.

I loved the pork and blackness-eyed pea chili I made last calendar month, so I had to try blackness-eyed peas in a beef stew. The results were fantastic, and I couldn't wait to share them…except then the Thanksgiving Turkey blitz started, and then I had to hold the recipe. Just, better late than never, hither it is.

I love beef stew, and I dearest to use information technology as an excuse to travel the globe, from Ireland to Texas to Provence. This stew doesn't have a specific place that it's from. Information technology's a mashup of my Easy Beef Stew with black-eyed peas, using Paprika and thyme equally the spices.

Instant Pot Beef and Black-Eyed Pea Stew

Jump to:

• 🥫Ingredients
• 🥘 Substitutions
• 🛠 Equipment
• 📏Scaling
• 🤨 Soaking Black-Eyed Peas?
• Sorting Peas
• 💡Tips and Tricks
• 🔪Recipe
• ☃️ Storage
• 🤝 Related Posts

🥫Ingredients

• Stale black-eyed peas
• Vegetable oil
• Beef chuck
• Paprika
• Fine sea common salt
• Fresh ground blackness pepper
• Onion
• Celery
• Carrot
• Garlic
• Dried Thyme
• Lycopersicon esculentum Paste
• Red Wine
• Chicken broth
• Baking soda
• Crushed tomatoes

Run across recipe card for quantities.

🥘 Substitutions

Dried blackness-eyed peas are one of the keys to this recipe. You can substitute canned, but they will get a bit mushy past the time the pork is cooked through. If you lot want to substitute some other pocket-size dried bean, like cranberry, small cerise, or navy beans, soak them overnight, and increment the pressure cooking fourth dimension to 20 minutes to cook them all the fashion through.

Beefiness chuck - 1-inch cubes of beef chuck roast match the cooking time of the black-eyed peas. It's OK if they're cut a little smaller, but try not to get bigger cubes. Top round, bottom round, or boneless beef short ribs can exist substituted for the chuck roast.

Onion, celery, carrot, and garlic: These aromatics are the base of all my stews. You can become by with merely the onion, if you lot're missing ingredients, just I like the mix of all of them.

I like the flavor combination of paprika and thyme. You lot can skip i or both if you want. If yous have Smoked Spanish paprika, use it; I dear the extra smoky flavor you get. Too, I utilize "sweet" paprika - that is, not hot paprika - but if you want to upward the heat, become with hot paprika.

Craven broth: use homemade craven broth (which you should make in batches and freeze, since it'due south one of the killer recipes that the Instant Pot makes), or low-sodium shop-bought chicken or beefiness goop if you don't have time to make your own. Or, substitute water, and add ½ teaspoon of salt. I usually get with craven broth over beef broth, considering it's easier to make and adds depth to the recipe without taking away from the beefy season.

Wine adds a hint of acid to the stew, and the alcohol helps bring out the flavor in the spices. I prefer blood-red vino blends, like a Cote du Rhone, for cooking, simply any dry red wine volition do, especially since nosotros're only using ½ a cup.

Skipping the wine: If you lot don't want any alcohol in the dish, substitute a little more chicken broth or water for the wine.

The blistering soda helps keep the beans tender. There are some acidic ingredients in this chili (paprika, tomatoes), and an acidic environment toughens up the beans. The blistering soda helps counter the acid in the other ingredients.

I apply crushed tomatoes to make certain they get function of the stew sauce, but if you want chunks of tomatoes, substitute a can of diced tomatoes.

🛠 Equipment

A 6-quart pressure cooker

📏Scaling

This recipe scales down easily - cutting everything in half and it will fit in a three-quart pressure cooker. Scaling upwardly runs into infinite bug; if you lot have an viii-quart pressure cooker, yous tin can double this recipe, only it's too much to fit in a vi-quart force per unit area cooker.

🤨 Soaking Black-Eyed Peas?

I get the "to soak or not to soak?" question all the the fourth dimension. I don't soak black-eyed peas. They cook in 15 minutes nether pressure - soaking them seems similar a waste matter of time when they cook so speedily.

Sorting Peas

Black-eyed peas are an agricultural product, and like other beans, stuff tends to creep in when they are processed. Dried beans should always be sorted and rinsed before using, to become rid of any twigs, stones, clumps of dirt, or broken beans.

To sort the black-eyed peas, I pour them out on one side of a rimmed baking sheet (a half-sheet pan), to keep the peas from escaping. Then I slowly run my fingers through the pile of peas, pulling them towards me on the sail. I lookout man the peas as they move, looking for anything that doesn't seem right. If I meet something, I poke effectually in the peas until I detect what caught my eye, and discard information technology. I repeat this a couple of times, until I'm satisfied everything is out of the peas.

Then I dump the peas into a fine mesh strainer and rinse them under cold running water, to launder off whatsoever dirt or dust.

Now the black-eyed peas are sorted, rinsed, and ready for soaking or cooking.

💡Tips and Tricks

• Simmer to thicken: If you have the fourth dimension, and want thicker stew, simmer for x to 20 minutes later on force per unit area cooking. Set up the Instant Pot to Sauté mode adjusted to low, with a 20 minute cooking time, and leave the lid off to permit the broth evaporate. Stir occasionally, scraping the bottom of the pot with a flat-edged wooden spoon to make sure nothing is sticking and burning. When the chili is thickened to your liking, cancel the estrus and it is ready to serve.
• Why practice yous brown the meat on simply one side? Browning adds a lot of flavor to a stew. The layer of caramelized brownish bits left in the pot ("addicted" in French) deliquesce into the liquid of the stew, adding depth and body. That said, I only brownish the beef on one side, unlike traditional recipes; information technology takes too long to brown the meat on all sides - I do not have the patience. Browning one side gives me the best balance of flavor and speed.
• Can I skip the browning step? Well, yes, you can, just every bit I said above, you're going to lose some of the beefy flavor from the browned $.25 melting into the stew. I consider it an essential step, but if information technology's the divergence betwixt making stew and non making stew, get ahead and skip it.

Print

🔪Recipe

Description

Instant Pot Beef and Black-Eyed Pea Stew. Beef and edible bean stew in the pressure cooker, with dried beans that don't need any soaking.

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• 8 ounces (1 heaping cup) dried blackness-eyed peas, sorted and rinsed
• i tablespoon vegetable oil
• ii- to 3- pounds beef chuck roast, cutting into one-inch cubes
• 1 teaspoon fine ocean salt
• one teaspoon paprika
• ½ teaspoon fresh footing black pepper
• 1 onion, diced
• 1 celery rib, diced
• 1 carrot, peeled and dicd
• 2 cloves garlic, crushed
• ½ teaspoon fine sea common salt
• 2 tablespoons paprika
• 1 teaspoon stale thyme
• two tablespoons tomato paste
• ½ cup cherry wine
• 2 cups beef or chicken broth (bootleg or depression-sodium store-bought)
• 1 teaspoon fine sea salt (if using bootleg broth)
• ½ teaspoon blistering soda
• 14- to 16-ounce can crushed tomatoes

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1. Sort and rinse the blackness-eyed peas: Sort through the blackness-eyed peas, removing any debris or broken peas. Put the peas in a fine mesh strainer and rinse with cold h2o, then gear up aside in the strainer for later.
2. Sear the beef in three batches: Heat the vegetable oil in an Instant Pot using Sauté mode adjusted to high (medium-high oestrus for other pressure cookers) until the oil starts to shimmer, about 3 minutes. While the pot heats, sprinkle the beef cubes with one teaspoon table salt, 1 teaspoon of paprika, and ½ teaspoon black pepper. Add ⅓ of the beef and sear until well browned on one side, about 3 minutes. (Don't crowd the pot or the beef will steam, not brown). Remove the browned beefiness to a bowl, add the second batch of the beef to the pot, and sear until browned on one side, near iii more minutes. Repeat with the remaining beef - in the pot, sear until browned on one side, then into the basin with the rest of the beef.
3. Sauté the aromatics: Add the onion, celery, carrot, and garlic to the pot, and sprinkle with ½ teaspoon of fine ocean salt, ii teaspoons of paprika, and ane teaspoon of stale thyme. Stir in the spices, and then add the tomato paste. Sauté until the onions soften and the tomato paste darkens, about 5 minutes, occasionally scraping the bottom of the pot with a flat-edged wooden spoon to loosen whatever browned $.25 of beef, onion, or tomato. Pour the red vino into the pot, bring to a simmer, and simmer for 1 infinitesimal. Scrape the bottom of the pot with the wooden spoon one terminal time to make sure nothing is sticking. Stir in the beefiness and any juices in the bowl. Add the rinsed blackness-eyed peas, then pour in the beef broth and sprinkle with ane teaspoon of salt (if using homemade broth) and ½ teaspoon of blistering soda. Cascade in the crushed tomatoes and give everything a stir.
4. Pressure cook the stew for fifteen minutes with a Natural Release: Lock the pressure cooker chapeau. Pressure cook at high pressure for 15 minutes in an Instant Pot or other electric pressure level cooker, or for 12 minutes in a stovetop pressure cooker. (Utilize Manual or Pressure Cook mode in an Instant Pot). When the cooking time is over, let the force per unit area come down naturally, near xx minutes. (You lot can quick release any remaining pressure after 15 minutes if you're in a bustle.) Remove the chapeau, tilting it away from y'all to avoid any hot steam.
5. Simmer to thicken (optional, if you take extra time): Set the Instant Pot to Sauté fashion adjusted to low, and simmer for another fifteen minutes to thicken, scraping the lesser of the pot occasionally to brand sure nada is sticking.
6. Serve: Ladle into bowls, serve, and enjoy!

• Prep Time: xv minutes
• Cook Time: 1 hr
• Category: Sunday Dinner
• Method: Pressure Cooker
• Cuisine: American

Keywords: Instant Pot Beefiness and Blackness-Eyed Pea Stew, Pressure Cooker Beef and Blackness-Eyed Pea Stew

☃️ Storage

This stew tin can exist fabricated a day ahead, refrigerated, and reheated - if anything, it tastes better this fashion, thanks to a day of letting the flavors mingle.

To shop for subsequently, portion into 2-cup containers, and refrigerate for up to iii days, or freeze for up to half dozen months. I dear having stew in the freezer - information technology makes a slap-up catch-and-get tiffin, reheated for about 5 minutes in the microwave.

Instant Pot Pork and Black-Eyed Pea Chili
Instant Pot Texas Beefiness Stew With Sweet Potatoes
Instant Pot Jamaican Beef Stew
My other Instant Pot and Force per unit area Cooker Recipes

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