Instant Pot Cream Of Mushroom Beef Stew
I sure hope this sounds good to you because it turned out amazing. The Instant pot cream of mushroom beef stew recipe was an Instant Pot test recipe from the other evening. I love cream of mushroom soup which was the inspiration behind this recipe. Last week we made a Portobello Dungeness Crab Cream of Mushroom Soup that turned out so very good it hung around in the back of my mind wanting more. I live in Austin Texas and we love our beef down here, plus its cold outside which usually means soup or chili. Which I have an amazing Texas Chili Recipe for you (click here). You can make the chili in your instant pot, just use the same settings as we use in this recipe.
Taking Mushrooms & Beef with traditional ingredients like carrots, potatoes & onion, in my opinion, belong in a Beef stew recipe.
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Step by Step Instructions for making
-Instant Pot Cream of Mushroom Beef Stew
Seasoning the beef for instant pot cream of mushroom beef stew
Add cream of mushroom soup plus beef stock to the instant pot
Add carrots, potatoes & onion to the instant pot.
Add the seasoned beef to the Instant Pot
Stir the seasoned beef around in the cream of mushroom and beef stock to help flavor the base. Add a pinch of salt and 1 cup of water. Add the instant pot lid and secure.
Setting the instant pot
- Cooking option: Stew / Meat
- Using normal pressure
- Timer set for 40 minutes
Watch the video to see how to remove the Instant Pot lid safely. There is a trick…
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure CookerSlow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
The combination of chuck beef, beef stock & cream of mushroom coming together as a full and hearty meal plan.
- 1 Beef Chuck Roast / Cubed
- 2 cans Cream of Mushroom Soup
- 1 can Beef Stock
- 1 cup Water
- 1 medium Onion / julienne / long cuts
- 1 large Carrot / cut into coins
- 3 Yukon Gold Potatoes / peeled / cubed
- 1 tbsp Garlic Powder
- 1 tbsp Ancho Chili Powder
- 2 tsp Cumin
- 1.5 tbsp Salt or Smoked Salt
- 1 tbsp Black Pepper
- 1 tsp Oregano
Combine all beef seasoning into a medium sized bowl and add the cubed chuck beef and cover all pieces well. Allow to sit at room temperature for 10 minutes.
Peel and slice vegetables as you like. Would suggest not cutting them too small or they will become very soft from the pressure cooker and just fall apart.
Add cream of mushroom soup and the beef stock to the instant pot and mix together well. The add the vegetables and stir.
Add the seasoned beef and stir.
Place the instant pot lid and secure it. Set the instant pot to stew/meat, timer 40 minutes on normal pressure.
Once the timer goes off allow the instant pot to natural release for 10 minutes. Then you can do a full release. The cream of mushroom soup would just spray everywhere if you do not give it a few minutes to natural release. (Natural release = doing nothing at all once the timer goes off) The steam will force its way out on its own.
If the chuck beef has already been cut and cubed from the grocery store and the pieces are small, reduce the cook time on the Instant pot from 40 minutes to 35 or 30 minutes depending on the size of the cubed beef.