You catch the smell through the steam vent and suddenly you are starving.
That kinda sweet and hearty scent mixing together makes your stomach growl before you even open the lid. It’s dang comforting in the middle of a chilly day.
This Apple Cider Beef Stew is gonna be one of your new favorites. You get tender beef that just melts in your mouth with a broth depth that’s rich but kinda bright thanks to the apple cider.
Imagine your kitchen filled with the slow hiss of your pressure cooker valve and the juicy aroma right at your nose when you finally lift the lid. You’ll feel real proud digging into this stew.
Why Your Cooker Beats Every Other Pot
- It locks in flavors way better since the steam can’t escape.
- Pressure speeds up cooking times so you don’t gotta wait all day.
- You can get that slow-cooked tenderness fast.
- The float valve tells you when it’s safe and ready.
- Natural release lets everything settle so your stew’s thicker.
- The valve hiss gives you that satisfying "it’s cooking" feeling.
- Your cleanup is way easier cause everything’s contained in one pot.
Everything You Need Lined Up
- 2 lb. beef stew meat cut into 1-inch cubes. This meat is the heart of your stew. Make sure to trim extra fat if you want.
- Salt and black pepper to taste. They bring out all the good flavors.
- 3 tablespoons olive oil for browning and cooking onions. That oil helps brown your meat real good.
- 1 large white onion chopped, adds some sweetness and body.
- 1 tablespoon apple cider vinegar, adds just a bit of tang that wakes up the broth.
- 2 tablespoons all-purpose flour to thicken up the broth a bit.
- 3 cups apple cider juice to give it that fruity depth.
- 3 cups beef broth for rich, meaty flavor that kinda hugs the meat.
Don't forget the dried thyme and bay leaves for that herby kick, plus potatoes, carrots, and celery for that classic stew feel. Fresh thyme sprigs for garnish bring it all home at the end.
The Full Pressure Cooker Journey
First, season your beef cubes with salt and black pepper. Get those flavors going right from the start.
Heat up 2 tablespoons of olive oil in your pressure cooker pot on medium-high. Then add the beef in batches so they brown nice and evenly. Let each batch sear about 5 to 7 minutes, flip them so all sides get that golden crust. Remove and set aside when done.
Add the last tablespoon of olive oil, toss in your chopped onion, and cook it till it’s soft and kinda translucent—about 5 minutes.
Pour in apple cider vinegar and cook just for a minute while scraping up those browned bits stuck on the pot bottom. Those bits carry serious flavor.
Stir in all-purpose flour and keep stirring for 1 to 2 minutes to get rid of that raw flour taste.
Slowly add apple cider juice and beef broth. Stir well so you don’t get lumps and the broth’s smooth.
Put your browned beef right back into the pot. Toss in dried thyme and bay leaves.
Once everything’s mixed, bring it to a boil. Then immediately reduce heat to low so it just simmers gently.
Lock that lid and set your pressure cooker to cook for about 1 and a half to 2 hours until beef’s tender and soft.
When it’s done, let it natural release for about 15 minutes, then slow release the rest. That way your stew stays juicy and thick.
Don’t forget to fish out the bay leaves before you dig in.
Valve Hacks You Need to Know
- If valve hiss gets too loud and frantic, slightly lower heat to keep it consistent without losing pressure. That steady hiss means your stew’s cooking right.
- For a faster end to cooking, do a slow release on the valve for a few minutes before fully releasing pressure. It keeps the meat tender but helps you get to your stew quicker.
- Keep your float valve clean and grease-free so it moves freely. That little guy gives you peace of mind that it’s safe to open.
The Flavor Experience Waiting for You
When you finally open the pressure cooker, you notice this rich aroma with a sweet twist from the apple cider. It kinda hits you in a way that makes you wanna eat right then and there.
The beef’s tender, but the broth has this nice brightness and depth that makes it feel kinda fresh and hearty all at once. The herbs sneak in with every spoonful.
The potatoes, carrots, and celery soak up that broth so good, soft but still just holding their shape. Every bite warms you up and leaves you feeling satisfied.
Making It Last All Week Long
You wanna keep your stew tasty days after making it? Easy.
First, store leftovers in airtight containers in the fridge. It’s best eaten within 3 to 4 days.
If you wanna hold onto it longer, freeze portions in freezer-friendly bags or containers. Just thaw overnight in the fridge before warming up.
Reheat gently on the stove over low heat so the broth thickness stays perfect. You can add a splash of broth or water if it feels too thick when reheating.
Common Questions and Real Answers
- Can I use a different meat? Totally. Chuck roast’s great, but you can swap in stew beef or even brisket chunks. Check out our best beef for stew guide for more details.
- What if I don’t have apple cider juice? You could use apple juice, but cider gives it that tangy edge. See our apple cider vs apple juice comparison for tips.
- Can this be made in a slow cooker instead? Yep, but you gotta let it go for 6 to 8 hours to get that same tenderness. Check out our slow cooker beef stew recipe for a slow cooker take.
- How do I thicken the stew more? Add a little slurry of flour and water after cooking and simmer the stew a few minutes with the lid off. For more on thickening techniques visit how to thicken stews and soups.
- Is natural release always best? For stew, yeah. It lets pressure drop slowly so juices settle and stew gets thicker. Read why natural release matters in our pressure cooker natural release guide.
- What if my stew tastes flat? Give it a pinch more salt, a dash of apple cider vinegar, or some fresh thyme to brighten it up. Learn more in our how to brighten flavors in cooking post.
Apple Cider Beef Stew Pressure Cooker Recipe
Equipment
- 1 Pressure cooker Electric or stovetop
Ingredients
Main Ingredients
- 2 lb beef stew meat cut into 1-inch cubes
- salt and black pepper to taste
- 3 tablespoon olive oil divided
- 1 white onion chopped
- 1 tablespoon apple cider vinegar
- 2 tablespoon all-purpose flour
- 3 cups apple cider juice
- 3 cups beef broth
- 0.5 teaspoon dried thyme
- 2 bay leaves
- 4 white potatoes peeled and chopped
- 3 carrots sliced
- 2 celery ribs chopped
- fresh thyme sprigs for garnish
Instructions
Instructions
- Season the beef cubes with salt and black pepper.
- Heat 2 tablespoons olive oil in pressure cooker on medium-high. Brown beef in batches for 5–7 minutes each and set aside.
- Add remaining tablespoon olive oil, sauté chopped onion until translucent, about 5 minutes.
- Add apple cider vinegar and scrape up browned bits from pot bottom. Cook 1 minute.
- Stir in flour and cook 1–2 minutes to eliminate raw flavor.
- Slowly stir in apple cider juice and beef broth until smooth.
- Add browned beef back in. Add dried thyme and bay leaves.
- Bring to boil then reduce to low simmer. Lock lid and pressure cook for 90–120 minutes until beef is tender.
- Let pressure release naturally for 15 minutes, then quick release remaining steam. Discard bay leaves.
- Serve hot, garnished with fresh thyme sprigs.
