Pioneer Woman Instant Pot Beef Stew and Cheesy Grits is made with beef stew meat, ancho chile powder, cumin, tomatoes with chiles, carrots, instant grits, and pepper jack cheese. This hearty and delicious Instant Pot beef stew recipe creates a comforting dinner that takes about 1 hour and 10 minutes to prepare and can serve up to 6 people.
Ingredients Needed:
- 2 lb. beef stew meat, cut into chunks
- 1 Tbsp. ancho chile powder
- 2 tsp. ground cumin
- 1 Tbsp. kosher salt
- Black pepper, to taste
- 1/4 cup olive oil
- 1 onion, diced
- 1 garlic clove, thinly sliced
- 2 Tbsp. tomato paste
- 1 10-ounce can of diced tomatoes with chiles
- 1 lb. carrots, cut into 1-inch chunks
- 1 cup instant grits
- 1 1/4 cup whole milk
- 1 1/2 cups shredded pepper jack cheese (about 6 ounces)
- Chopped fresh cilantro, for topping
How To Make This Instant Pot Beef Stew And Cheesy Grits:
- Season the beef: Toss the beef chunks with ancho chile powder, cumin, salt, and black pepper in a large bowl.
- Brown the beef: Set the Instant Pot to sauté on high and add 3 tablespoons of olive oil. When hot, add half the beef in a single layer and brown for about 5 minutes. Remove to a plate and repeat with the remaining beef.
- Cook the aromatics: Add the remaining 1 tablespoon of oil to the pot. Add the diced onion and cook, scraping up any browned bits, for about 3 minutes. Stir in the garlic and cook for another minute. Add the tomato paste and stir to coat the onions.
- Pressure cook the stew: Add the diced tomatoes, carrots, beef, any collected juices, and 1 cup of water to the pot. Lock the lid, set the steam valve to sealing, and pressure-cook on high for 30 minutes. Once done, carefully release the steam.
- Cook the grits: While the stew is cooking, bring 4 cups of water to a boil in a saucepan. Add the instant grits and cook until all the water is absorbed, about 15-20 minutes. Stir in the milk and shredded pepper jack cheese until melted and creamy.
- Serve: Spoon the cheesy grits into bowls and top with the beef stew. Garnish with chopped cilantro and enjoy!
Recipe Tips
- Brown the beef well: Browning the beef in batches ensures a deep, rich flavor for the stew.
- Use the sauté function effectively: After browning the beef, make sure to scrape up the browned bits from the bottom of the Instant Pot to add more flavor.
- Pressure release carefully: When releasing the pressure, be cautious of the steam to avoid burns.
- Cook grits until creamy: Instant grits cook quickly, but make sure they absorb all the liquid before adding milk and cheese for creaminess.
How To Store & Reheat Leftovers
Storing in the Fridge: Store the beef stew and cheesy grits separately in airtight containers for up to 3 days.
Freezing: Allow the beef stew to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Grits are best eaten fresh, but if frozen, store them separately from the stew.
Reheating: Reheat the stew in the microwave or on the stovetop. For grits, reheat on the stovetop, adding a bit of milk or water to loosen them up.
Nutrition Facts
- Calories: 520
- Fat: 26 g
- Saturated Fat: 11 g
- Cholesterol: 100 mg
- Sodium: 1300 mg
- Carbohydrates: 35 g
- Fiber: 6 g
- Sugar: 8 g
- Protein: 38 g
Try More Pioneer Woman Recipes:
- Slow Cooker Chipotle Beef Chili
- Beef And Bean Chili
- Corned Beef And Cabbage Recipe
- Roast Beef Sandwiches
Pioneer Woman Instant Pot Beef Stew And Cheesy Grits
Description
Pioneer Woman Instant Pot Beef Stew and Cheesy Grits is made with beef stew meat, ancho chile powder, cumin, tomatoes with chiles, carrots, instant grits, and pepper jack cheese. This hearty and delicious Instant Pot beef stew recipe creates a comforting dinner that takes about 1 hour and 10 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Season the beef: Toss the beef chunks with ancho chile powder, cumin, salt, and black pepper in a large bowl.
- Brown the beef: Set the Instant Pot to sauté on high and add 3 tablespoons of olive oil. When hot, add half the beef in a single layer and brown for about 5 minutes. Remove to a plate and repeat with the remaining beef.
- Cook the aromatics: Add the remaining 1 tablespoon of oil to the pot. Add the diced onion and cook, scraping up any browned bits, for about 3 minutes. Stir in the garlic and cook for another minute. Add the tomato paste and stir to coat the onions.
- Pressure cook the stew: Add the diced tomatoes, carrots, beef, any collected juices, and 1 cup of water to the pot. Lock the lid, set the steam valve to sealing, and pressure-cook on high for 30 minutes. Once done, carefully release the steam.
- Cook the grits: While the stew is cooking, bring 4 cups of water to a boil in a saucepan. Add the instant grits and cook until all the water is absorbed, about 15-20 minutes. Stir in the milk and shredded pepper jack cheese until melted and creamy.
- Serve: Spoon the cheesy grits into bowls and top with the beef stew. Garnish with chopped cilantro and enjoy
Notes
- Brown the beef well: Browning the beef in batches ensures a deep, rich flavor for the stew.
- Use the sauté function effectively: After browning the beef, make sure to scrape up the browned bits from the bottom of the Instant Pot to add more flavor.
- Pressure release carefully: When releasing the pressure, be cautious of the steam to avoid burns.
- Cook grits until creamy: Instant grits cook quickly, but make sure they absorb all the liquid before adding milk and cheese for creaminess.