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Beef Stew in a 6 qt IP by Rich Lum
  • 4 cups frozen homemade IP beef stock
  • 1 pound stew meat
  • 2 celery stalks
  • 2 carrots
  • 1 onion
  • 1 cup frozen corn
  • 2 large potatoes
  • 1 cup leftover cooked white rice
  • 1 can whole stewed tomatoes
  • 1 small can tomato sauce
  • 1 can diced tomatoes
  • 1 clove of garlic
  • 1 tablespoons Worcestershire
  • Salt, pepper
  1. Put the frozen stock in your pot and set to sauté
  2. Brown your meat over medium high heat in a skillet. When done add to the pot
  3. Add garlic,onion, rice, salt and pepper to your pot
  4. Add the whole stewed tomatoes..break them up with your hands, add tomato sauce and diced tomatoes
  5. Close and seal your lid
  6. Set pot to manual 15 minutes.. Allow a 5 minute NPR
  7. Add potatoes, celery, carrots and corn
  8. Set your pot to manual 4 minutes ..do a Controlled Pressure Release
  9. To thicken the stew use any of these
  10. 1 cup of leftover white rice ..add at the beginning of the cooking
  11. Cornstarch or potato starch slurry
  12. Grate a large peeled Russet potato ..add at the beginning of the cooking
  13. Flour and butter Roux
  • The homemade beef stock gives the stew the all day simmered taste 
  • You can increase the meat and veggies without changing the cook times