Allow me tell you about my Instant Pot. I’ve sort of been holding out, since I actually got my Instant Pot last year in August. I’ve also been incorrectly referring to it as the “InstaPot”. I know that’s not it’s name, but it just seems to roll off my tongue faster. Sooooo I guess I’ll have to work on that.
If you follow me on Instagram (if you don’t, I’m at @thehobokitchen) you may have seen that I’ve already made a few recipes in my Instant Pot. However, this is the first time I’ve actually posted and shared pictures on the blog. This is partly because 1) I’ve been using the Instant Pot mostly to make dinners, and the lighting in fall and winter evenings are not a food blogger’s friend; and 2) this is the first dish I made which I actually think tasted amazing. Now, to clarify, I think the previous dishes tasted good. The first thing we made was a pork loin with a balsamic rosemary reduction. The sauce was delicious, but the meat was overcooked. The second thing we made was a chicken and sweet potato stew. It was again tasty, but the sweet potato was overdone and essentially turned to mush at the slightest stir or touch. So this time, I learned my lesson and decided to reduce the pressure cook time by about 20 percent to improve my results.
I decided that I would try a Hawaiian beef stew for my latest “test” recipe. I know that everyone is looking for the pineapple in this dish, given the name, but guess what? We don’t need to have pineapple in a dish in order for it to be Hawaiian. And I promise you that you won’t even miss it in this recipe. It’s that good. Reducing the pressure cooking time in the Instant Pot really worked for me! The meat shredded with the touch of a fork and was very tasty.
Another change that I decided to make was to not use the Saute feature in the Instant Pot. I’ve found that it sometimes leads to the “Burn” notification popping up during Pressure cooking. So for this recipe, I browned the beef on the stove prior to placing all ingredients in the Instant Pot. Obviously, you can use the Saute feature in the Instant Pot if you wish, but I just found it easier to separate the processes. Either way, you’ll have a tasty meal made in almost no time. I can’t say enough good things about this dish!
Instant Pot Hawaiian Beef Stew
makes 6-8 servings
2-4 tablespoons olive oil
1/2 cup all-purpose flour, divided
2 pounds beef chuck, trimmed & cubed into 1-inch pieces
2 teaspoons kosher salt
2 teaspoons ground black pepper
2 yellow onions, quartered
1/2 teaspoon celery salt
6 medium carrots, cut into 1-inch pieces
3 potatoes, cut into 1-inch cubes
1 8-ounce can tomato puree
1/3 cup low-sodium soy sauce
1/3 cup Worcestershire sauce
3 cups low-sodium beef stock, divided
rice for serving
1) Use a paper towel to pat the stew meat as dry as possible. Season the meat with the salt and ground black pepper.
2) Add 1/4 cup of flour to a medium bowl. Dredge the meat into the flour so that it will coat the meat. Shake off any excess.
3) Meanwhile, pour 1-2 tablespoons olive oil into a medium saucepan and place over medium heat. Add the meat and brown on both sides. You will need to work in batches, and may need to add more olive oil to the pan as you repeat the process.
4) Once the meat is all browned, add to the Instant Pot. Add in the onions, carrots, potatoes, and celery salt. Pour in the tomato puree, soy sauce, Worcestershire sauce and 2 cups of the beef stock.
5) Give everything a big stir to combine. Lock the lid on the Instant Pot and ensure the vent is in the “Sealing” position. Cook the stew on High Pressure for 28 minutes.
6) Once the timer goes off, use the quick release to depressurize the Instant Pot. Once the pin drops, unlock the lid and turn the pot to the Saute setting.
7) In a small bowl, whisk together the remaining 1 cup of beef stock and 1/4 cup all-purpose flour. Pour the flour slurry into the beef stew. The stew should thicken quickly. Allow the stew to simmer for 1-2 minutes. Serve immediately over rice.
— recipe slightly adapted from Plays Well with Butter