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–+ servings
Instant pot hot pot

Instant pot hot pot

Delicious, versatile and homely stew
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Course: Main Course
Cuisine: American, English
Keyword: best instant pot beef stew recipe, Instant pot hot pot, Instant pot stew recipes
Prep Time: 15 minutes
Cook Time: 20 minutes
Leave under pressure: 10 minutes
Servings: 6
Calories: 486kcal

Ingredients

  • 3 tbsp Olive oil
  • 3 Onions (roughly chopped)
  • 3 Carrots (roughly chopped)
  • 3 Celery sticks (roughly chopped)
  • Season to taste
  • ½ bunch Rosemary leaves Bay leaves would also work - use 2.
  • 50 g Flour
  • 500 ml Stout or beer I used ale, but guiness would probably be better. Beef or vegetable stock would substitute well.
  • 1 tsp English mustard
  • 1 tbsp Worcester sauce
  • 400 g Tomatoes (tinned)
  • 750 g Stewing beef - cut into chunks
  • 600 g Potatoes
Metric - US Customary

Instructions

  • Add the olive oil to the instant pot and set to saute.
  • Roughly chop the onions, carrots and celery and add to the pot.
  • Season with salt and pepper and fry for around 10 minutes.
  • Add the rosemary leaves and then the flour. Fry for a further 2 minutes.
  • Add the stout and stir well. Bring to the boil to evaporate the alcohol.
  • Add the mustard, Worcester sauce, tinned tomatoes and then the stewing beef. Stir together.
  • Put the lid on and set on high pressure for 20 minutes. Leave under pressure for a further 10 minutes and then perform a quick release.
  • Peel and slice the potatoes into approximately 1cm (⅓ inch) slices. Parboil in boiling salted water for 5 minutes. Drain and set aside.
  • Set the oven to preheat at 180C (350F).
  • Remove the instant pot lid and put the stew into an oven proof dish.
  • Top with the sliced potatoes and drizzle a little olive oil or melted butter on top. Add a few rosemary leaves and put in the preheated oven until the potatoes are golden brown - around 40 minutes.
  • Remove from the oven, serve and enjoy.

Video

Notes

This is yet another recipe which I made during the Covid19 lockdown period. It is super versatile and lots of things can be swapped if necessary. To make it go further, I served with broccoli and Yorkshire pudding.
You could serve with mashed potato instead of the hotpot topping - if you choose to do this, increase the instant pot cooking time to 30 minutes. Alternatively it could be served over rice. If you don't have beef, try pork or chicken. Try leaks instead of onions. Play around - I'm sure you will love it.

Nutrition

Calories: 486kcal | Carbohydrates: 40g | Protein: 29g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 86mg | Sodium: 272mg | Potassium: 1293mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5345IU | Vitamin C: 33mg | Calcium: 92mg | Iron: 5mg