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A photo of the Instant Pot Chocolate Beef Stew in an orange bowl with a colourful tea towel underneath

Instant Pot Chocolate Beef Stew

Maria Bravo
This pressure cooked Instant Pot Beef Stew has a surprise ingredient that makes a decadent sauce
4 from 1 vote
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Course Main Course
Cuisine British
Servings 4 people, or two very hungry greedy people, you choose

Equipment

  • Instant Pot

Ingredients
  

  • 1 teaspoon Extra virgin olive oil or oil of your choice don't want to use oil? Use 100 ml of stock
  • 1 onion large, chopped
  • 3 cloves garlic finely chopped
  • 1 stalk celery chopped
  • 600 g beef diced (I used braising steak)
  • 400 g tinned plum tomatoes or chopped tomatoes
  • 150 ml vegetable stock try my vegetable stock paste
  • 100 ml red wine
  • 7 g porcini a handful, add more if you have more (I was down to my last 7 g)
  • 280 g mushrooms quartered
  • 220 g carrots sliced in half centimetre coins
  • 40 g 85% dark chocolate the equivalent of 4 squares (it doesn't have to be Lindt, any dark chocolate will be great)

Instructions
 

  • Press Sauté (low setting), add 1 teaspoon Extra virgin olive oil or oil of your choice, and fry the chopped 1 onion, 3 cloves garlic and 1 stalk celery for about 7 minutes
    Photo from above of the Instant Pot Duo with the lamb shanks being browned in it, it's on a wooden table and surrounded by all the other ingredients
  • Add the 600 g beef and, if you have time, brown it using the Sauté function on high (if you do brown it).
    Photo of the Instant Pot when the mushrooms have just been added on the top, there are empty ingredient bowls and a kilner jar on the left of the photo
  • Make sure you deglaze by adding a bit of water or stock and scraping the bottom of the pot with a wooden spoon at the end to remove any burnt-on or caramelised bits. This will help your pressure cooker reach pressure more easily.
  • Add the rest of the ingredients (400 g tinned plum tomatoes or chopped tomatoes, 150 ml vegetable stock, 100 ml red wine, 7 g porcini, 280 g mushrooms, 220 g carrots, 40 g 85% dark chocolate and stir.
  • Lock the lid in. Steam release Sealed. Pressure Cook, high pressure, for 25 minutes, do a natural pressure release at the end, this means letting it be and doing nothing until the float valve pops back down and the lid unlocks. Should the float valve not have popped down after 15 minutes or so, you can release the rest of the steam manually. You can also leave on warm for a few hours.
  • If you would like to thicken the sauce, set the Sauté function to high and let it bubble with the lid off so that it reduces, stay near your pot as it happens quickly. You can also add gravy granules at this stage (not during pressure cooking).
    Instant Pot Beef Stew

Notes

Note: if you have a Thermomix just stick in the bowl the onion, garlic and celery and chop on speed 5 for 5 seconds
Tip: really nice served with mashed potatoes.
Keyword Beef, Instant Pot, stew
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