Dinner recipe · from the recipe book

Pressure Cooker Beef Stew with Mushrooms

Name: Pressure Cooker Beef Stew with Mushrooms
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 lb (900 g) Boneless beef chuck, cut into 1 1/2-inch cubes; 3 small (500 g) Red potatoes, cut into 1 1/2-inch chunks; 5 medium (300 g) Carrots, cut into 1-inch pieces; 4 cups sliced (280 g) White mushrooms, halved; 1½ medium (160 g) Yellow onion, chopped; 4 cloves (12 g) Garlic, minced; 2 tbsp (32 g) Tomato paste; 2¼ cups (480 g) Reduced-sodium beef broth; 2¾ tsp (15 g) Worcestershire sauce; 2½ tbsp (20 g) All-purpose flour; 1½ tbsp (20 g) Olive oil; 2 tsp (2 g) Dried thyme; ¾ tsp (5 g) Salt; ¾ tsp (2 g) Black pepper; 2½ tbsp chopped (10 g) Fresh parsley, chopped

Tender chunks of beef chuck in a rich, thyme-scented gravy with soft red potatoes, sweet carrots and earthy mushrooms.

Pressure cooker
1 hr · 25 min hands-on
Serves 6
Dairy-free

Up to 30 g carbs
Protein 30 g+
500 calories or less

Ingredients

2 lb900 gBoneless beef chuckcut into 1 1/2-inch cubes
3 small500 gRed potatoescut into 1 1/2-inch chunks
5 medium300 gCarrotscut into 1-inch pieces
4 cups sliced280 gWhite mushroomshalved
1½ medium160 gYellow onionchopped
4 cloves12 gGarlicminced
2 tbsp32 gTomato paste
2¼ cups480 gReduced-sodium beef broth
2¾ tsp15 gWorcestershire sauce
2½ tbsp20 gAll-purpose flour
1½ tbsp20 gOlive oil
2 tsp2 gDried thyme
¾ tsp5 gSalt
¾ tsp2 gBlack pepper
2½ tbsp chopped10 gFresh parsleychopped

Steps

Pat the beef dry, then toss with the flour, salt and pepper.
Set the pressure cooker to sauté and heat the olive oil. Brown the beef in two batches, about 4 minutes per batch, and set aside.
Add the onion and mushrooms and cook 4 minutes, scraping up browned bits. Stir in the garlic, tomato paste and thyme for 1 minute.
Pour in the beef broth and Worcestershire, scraping the bottom well. Return the beef and its juices.
Lock the lid and cook at high pressure for 25 minutes, then quick-release.
Add the potatoes and carrots, lock the lid and cook at high pressure for 5 minutes more, then let the pressure release naturally for 5 minutes before releasing the rest. The beef should be fork-tender and well past 145°F (63°C).
Stir, let the stew rest a few minutes to thicken, and serve sprinkled with the parsley.

Contains: Fish, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 19, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipe More from the recipe book

Pressure Cooker Beef Stew with Mushrooms

Ingredients

Steps

Made it

You might also like

Want one that fits your numbers?