porcini and beef stew pressure cooker instant pot recipe

This stew offers deep, rich notes of a slowly braised stew without the wait – or fancy knife skills (all the vegetables are roughly chopped). Porcini mushrooms add to that richness and maintain their shape and texture with the short (20-minute) cook time. The single sprig of rosemary is a faint whisper of crushed pine needles in the forests where porcini mushrooms are found.

This recipe, unlike a conventional stew, has the addition of butter and flour at the end. This is done to ensure that the cooker reaches pressure quickly and easily. Thickening a stew before pressure-cooking will thicken its cooking liquid, too. Viscous liquid has difficulty boiling and might not generate enough steam to build and maintain pressure. The gravy will, instead, remain motionlessly stuck to the base of the cooker, scorching and burning.

Don’t miss the Meat Lesson of the Pressure Cooking School for more tips on how to get tender, flavorful meats from the pressure cooker!


Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
3 L or larger none 15-20 min. High(2) Normal

4.7 from 6 reviews
Silky Beef and Porcini Mushroom Stew - Pressure Cooker Recipe
Nutritional Information
(per serving)
  • Serves: 4-6 servings
  • Serving size: ⅙th
  • Calories: 334.9
  • TOTAL Fat: 15.7g
  • TOTAL Carbs: 10.1g
  • Sugar Carbs: 2.6g
  • Sodium: 609.2mg
  • Fiber Carbs: 2.8g
  • Protein: 32.2g
  • Cholesterol: 108.6mg
Recipe type: pressure cooker
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
To make this dish gluten-free, simply replace the white flour with the same amount of cornstarch - but instead of heating it with the butter, mix the cornstarch with the same amount of water and drizzle into the boiling stew. Drop the butter directly into the stew as well.
  • 1 tablespoon olive oil
  • 2 pounds (1k) beef chuck, cut into 1-inch cubes
  • 1 sprig of rosemary, de-stemmed and finely chopped (about 1 teaspoon)
  • 1 medium red onion, roughly diced
  • 1 celery stalk, cut into ½-inch slices
  • ½ cup (125ml) red wine (any tart, non-sweet red, like Chianti or Sangiovese)
  • 1 cup (250ml) salt-free beef stock
  • 1 teaspoon salt (reduce if using salted stock and butter)
  • ¼ teaspoon pepper
  • 1 ounce (30 grams) dried porcini mushrooms, rinsed
  • 2 large carrots, sliced into ½-inch rounds
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  1. Preheat the pressure cooker (by pressing brown/sauté mode).
  2. Add the olive oil and sear the beef cubes on one side (about 5 minutes). Add rosemary, onions, celery, red wine, stock, salt, and pepper. Mix the contents of the pressure cooker well. Sprinkle the mushrooms and carrots on top of the stew mixture.
  3. Close the lid and set the valve to pressure cooking position.
  4. Electric pressure cookers: Cook for 20 minutes at high pressure.
    Stove top pressure cookers: Lock the lid, and cook for 15 minutes at high pressure.
  5. In the meantime, in a small pan melt the butter and drizzle with flour. Mix into a paste and let it cook until the butter begins to make bubbles in the flour.
  6. When time is up, open the pressure cooker with the Slow Normal release - release the pressure very slowly through the valve.
  7. Add about 6 tablespoons of the cooking liquid from the pressure cooker into the little pan with the flour paste and mix well to loosen the paste. Then, pour the mixture back into the pressure cooker base and mix well.
  8. Bring the contents of the pressure cooker to a boil (by pressing brown/sauté mode) and let it simmer until thickened (about 5 minutes).


This recipe was originally written by Laura Pazzaglia and published on The Kitchn website in March 2016 – reprinted with permission.

porcini and beef stew pressure cooker instant pot recipe

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  1. This was yummy! Great silky gravy and flavor was deep and rich.

  2. This is absolutely the best stew I’ve had in my life. It was perfection. End of subject. Except that I served it with an equally killer Greek salad. The combination was godly. I’m really looking forward to my next pressure cooker adventure!!

  3. I made this a couple of nights ago and it came out great, with the exception of the stupid carrots, LOL! I bought giant carrots, cut them in larger than 1/2″ rounds, and they still came out softer than I wanted. They were fine, but next time I will probably just leave them whole. I couldn’t find porcini mushrooms, so I had to go with fresh crimini mushrooms. I browned them a bit before closing up the pressure cooker and they came out perfect. The meat was so tender and it made enough for my husband and I have to have one meal and then my daughter and granddaughter come over the next night for the leftovers. Everyone loved it.

  4. best recipees i have seen

  5. I love this stew and already bought the ingredients to make it again! A question, though. I followed the instructions closely, but yours is such a beautiful dark mahogany color. How can I make mine come out like that.

    1. Gail, the real secret is the red onion – in addition to the wine it adds a really deep color!!!



      1. Thanks for the quick reply!

  6. Hi Laura what can I say but wow. I made this recipe today and it was absolutely delicious. The meat was just the right tenderness and the gravy superb. The flavour is so wonderfully intense. Thank you for always making sure your recipes are the best they can be.


    1. Glad to hear it was a success, Mil!!



  7. Hi, I just bought an instant pot and this is the first recipe I wanted to try. I am really impressed by how much flavour you could get from just throwing in some dry mushrooms and pressure cooking.

    I do have a question though as I am new to this appliance: how do you go about browning the meat? I found the Instant Pot (6 quarts) to be a bit underpowered for searing and ended up browning one side of my beef cubes and boiling the other. Any advice? Ideally I would like to keep it all in one pot (although this recipe does need another pan for sauce thickener [excellent instructions for the sauce by the way, starting off with a roux, I’ll always do it this way from now on.])

    1. Nick, it depends on the model but you can usually adjust the Saute’ to a lower (less) or higher (more) temperature. Also, make sure not to crowd the base as you may only be able to comfortably fit half the meat at a time.

      Don’t miss the pressure cooking school video series – another great stew awaits you, there!



  8. Good recipe if you want a quick stew although it does not replace the traditional dutch oven, 3 hours in the oven method. As a new ‘pressure cooker’ cook my observations:

    1) turned out like a stew one would put in a slow cooker all day and by that I mean, the color isn’t as rich and deep and the flavor isn’t as complex because the ingredients weren’t layered as they would be with a traditional recipe (added one by one and browned, or reduced)

    2) no garlic? I added some raw pressed at the end and let it cook in the “Keep Warm” mode. Improved the flavor.

    3) Saute mode of IP Duo does not brown the chunks of meat very well – certainly not like a dutch oven or cast iron pan. This means you won’t get the deep flavor later….all those brown bits are key.

    4) In French cooking, that red wine must bubble on a simmer and reduce to at least a half to create that lush flavor that comes out later.

    5) a sprig of thyme would have also helped and if I make this again, I’ll add the green bits and discard the twig part.

    6) The color bothered me. It should have been a rich dark color but instead it had a lighter strange hue.

    7) The saving feature of this recipe is the time and ease factor. It took me 1/4 the time to prep this versus the traditional french stew method of browning each set of ingredients and adding them one by one. It took 1/5 the time to cook it. My other method is at least 2.5 hours -3 hours in the oven. Does it taste better the traditional way? Heck yes. But for the time saved, this recipe is okay. It will never replace a traditionally prepared dish though.

  9. Has anyone tried to reduce the wine with the meat before actually starting the pressure cooking mode? I’m thinking it would probably not work because then there wouldn’t be enough moisture for the cook.

  10. If you double the amount of meat, do you need to double the liquid?

  11. Question on the release method – do you use natural release or quick? If natural, how long?

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