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    Home » Instant Pot

    Pressure Cooker Beef Stew with Dumplings

    Published: Nov 6, 2021 · Modified: Sep 11, 2023 by Maria Bravo · This post may contain affiliate links · 3 Comments

    Jump to Recipe

    Delicious Pressure Cooker Beef Stew with Dumplings, fork-tender meat that will melt in the mouth with fluffy dumplings.

    Pressure Cooker Beef Stew and Dumplings in the Instant Pot Duo from above

    I love a good stew. In fact there are a few on the website already, like the Beef Stew without dumplings and with a surprise ingredient, or the Chicken Stew with Dumplings that can be pressure cooked at the same time.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Ideas for side dishes
    • Equipment
    • Storage
    • Top tip for this Pressure Cooker Beef Stew with Dumplings
    • 📖 Recipe
    • Food safety

    Beef has a longer pressure cooking time than chicken so the dumplings need to be cooked after the beef is already cooked.

    It's worth doing cooking the dumplings after the stew.

    The meat will be melt-in-the-mouth tender and the dumplings nice and fluffy.

    Ingredients

    For this Pressure Cooker Beef Stew with Dumplings, you will need:

    For the Stew:

    ingredients for Pressure Cooker Beef Stew and Dumplings before chopping and slicing
    • diced beef
    • onion
    • garlic
    • carrots
    • mushrooms
    • porcini
    • herbs
    • paprika
    • bay leaves
    • red wine
    • water

    For the Dumplings:

    • self-raising flour
    • baking powder
    • herbs
    • cheese
    • oil
    • water

    See recipe card below for exact quantities.

    ingredients for Pressure Cooker Beef Stew and Dumplings after chopping and slicing

    Instructions

    Find instructions in full in the recipe card below.

    Brown the beef

    Diced beef seen from above while browning inside the stainless steel inner pot of the Instant Pot Duo

    Add the other ingredients

    Diced beef and vegetables seen from above inside the stainless steel inner pot of the Instant Pot Duo
    Red wine about to go into the beef stew seen from above inside the stainless steel inner pot of the Instant Pot Duo
    Vegetable stock paste seen from above about to be added to the beef stew
    Hand seen from above holding 2 bay leaves to the camera above the Instant Pot Duo Plus stainless steel inner pot

    Make the dumplings

    Ingredients to make dumplings seen from above
    Beef stew seen from above topped with dumplings

    Hint: Always make sure you deglaze before pressure cooking. This means scraping the bottom of the inner pot with a wooden spoon to remove any caramelised / burnt-on bits.

    Join my Pressure Cooking UK with Feisty Tapas Facebook group

    Substitutions

    • Mushrooms - don't like mushrooms? Don't add them
    • Potatoes - want to add potatoes? Add them, just make sure you leave them fairly big as it's a long pressure cooking time.
    • Want to add any other vegetables? Do it
    • Paprika - paprika goes great in stews, add a tablespoon
    • Doubling up or halving this recipe, you absolutely can, just make sure you double up or halve the ingredients too, except the liquid. Pressure cooking time remains the same, no need to increase it or reduce it.

    Fancy a different flavour beef this time? How about this Beef with Mexican Spices.

    Variations

    • You don't have to use wine, you could replace it with more stock.
    • Use any root vegetables you fancy.
    • These are British dumplings and they are suet-free. You can also make them with suet too following the instructions in the packet and the recipe instructions, they'll work the same. Cook them following the instructions

    Ideas for side dishes

    • Swede and Carrot Mash
    • Flatbreads to mop up the sauce
    • Brussels Sprouts
    • Roast Parsnips

    Equipment

    I use the Instant Pots or the Ninja Foodi Max multi cooker indistinctly at the moment.

    The same recipes work in both.

    In fact, all of my pressure cooker or pressure cooker and air fryer recipes work in both.

    Storage

    Stews and casseroles often taste better the day after so don't be afraid to make it ahead of time.

    It will do well in the fridge for 2-3 days.

    The stew will freeze well, the dumplings freeze too but are best freshly cooked.

    You can reheat the stew using my trick to reheat from frozen in a pressure cooker.

    Top tip for this Pressure Cooker Beef Stew with Dumplings

    If you haven't made my Vegetable Stock Paste yet, it's well worth it!

    It will add amazing flavour to dishes like this one.

    📖 Recipe

    Pressure Cooker Beef Stew and Dumplings

    Pressure Cooker Beef Stew with Dumplings

    Maria Bravo
    Comfort food at its best, this pressure cooked melt-in-the-mouth Beef Stew with Dumplings ticks all the boxes
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Recipe Saved!
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Course Main Course
    Cuisine British
    Servings 4 people
    Calories 571 kcal

    Equipment

    • Pressure cooker (stove-top or electric)

    Ingredients
      

    Beef Stew

    • 700 g diced beef mine was extra lean
    • 3 cloves garlic left whole
    • 1 onion chopped
    • 3 carrots 275g in weight
    • 1 teaspoon smoked paprika
    • 1 tablespoon Italian Seasoning or mixed herbs
    • 1 tablespoon vegetable stock paste
    • 2 bay leaves
    • 5 g porcini you can add more, they add a lovely flavour
    • 120 ml red wine
    • 120 ml water you can reduce this to 80-100 ml as you also have the wine
    • 250 g chestnut mushrooms cut in wedges

    Dumplings

    • 200 g self-raising flour
    • 1 teaspoon baking powder heaped
    • 1 tablespoon Italian seasoning or mixed herbs
    • 40 g cheddar cheese grated
    • 2 teaspoon olive oil
    • 140 ml water from the cold tap

    Instructions
     

    Beef Stew

    • Brown the beef in 1 teaspoon olive oil (Sauté function).
    • Add the onion, garlic cloves, carrots, paprika, Italian seasoning, porcini, wine and water.
    • Pressure cook for 25 minutes. Do a natural pressure release at the end, this means letting the float valve pop back down on its own.
    • Open the lid and stir in the mushrooms. If not making the dumplings, sauté with the lid off for a few minutes to reduce the liquid if you want (or remove some of it with a ladle to use in a different dish soon, it can be frozen).

    Dumplings

    • Mx all the ingredients (best done with a wooden spoon or silicone spatula at first), roll into balls with your hands and place on top of the stew for 15 minutes on Sauté with glass lid on or with air fryer lid at around 180°C and a bit higher at the end if you want them crispier.
      Use a medium or low Sauté setting as there’s the likelihood of the stew burning to the bottom otherwise. Try to check on it once in a while with a wooden spoon to make sure it’s not catching at the bottom.

    Video

    Notes

    Tip: Squeeze the garlic cloves that we’ve pressure cooked whole, discard the skins and stir it into the stew. So good!
    Want to double up or halve this recipe? The pressure cooking time remains the same. So does the dumpling cooking time.
    If doubling up the ingredients, make sure you also double up the dumpling mix and make extra dumplings. In fact, double up the dumplings anyway, I don’t think there are ever enough dumplings to go around.

    Nutrition

    Calories: 571kcalCarbohydrates: 51gProtein: 50gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 119mgSodium: 638mgPotassium: 1236mgFiber: 5gSugar: 5gVitamin A: 8037IUVitamin C: 6mgCalcium: 254mgIron: 6mg
    Keyword Carrots, diced beef, Garlic, mushrooms, onions
    Tried this recipe?Mention @feistytapas or tag #feistytapas!
    Share on Facebook

    Food safety

    A few tips from me:

    • Always wash your hands straight after touching raw meat
    • Same with your knives, boards and utensils, use separate ones for raw meat and wash them well before using for anything else
    • Don't leave food at room temperature for extended periods, always cool down quickly and chill or freeze as soon as you can
    • Always chill left over rice as soon as you can and always within half an hour.

    See more guidelines at food.gov.uk.

    86

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    About Maria Bravo

    Kitchen Gadget Geek extraordinaire. Tester of all things kitchen appliance. Clumsy cook, if I can't break it and get the most of it, you know that's a good kitchen gadget! Architect of online communities for kitchen gadget lovers

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      Recipe Rating




    1. Paul Barcroft says

      November 14, 2021 at 7:43 pm

      5 stars
      1st time doing this dish, thumbs up all round. How long does the natural release take normally? I did a manual release after 26 minutes

      Reply
      • Maria says

        November 18, 2021 at 9:31 pm

        As a rule of thumb with most dishes, you can release the rest of the steam trapped inside (if any) after a 15 minute natural pressure release. Hope that helps, Maria

        Reply
    2. Shaun says

      August 26, 2023 at 4:15 pm

      5 stars
      I did for the first time will definitely make again in my ninja tendercrisp..dumplings turned out nice and fluffy added dumplings 15 mins before wanted to eat so didn't go sad( as grandma used to say )

      Reply

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