Pressure Cooker Golden Mushroom Beef Stew
Warm, hearty, and irresistibly rich, this Pressure Cooker Golden Mushroom Beef Stew is the ultimate comfort food for busy weeknights or cozy weekends. Tender chunks of perfectly seasoned beef are pressure-cooked alongside sweet carrots, creamy russet potatoes, and earthy golden mushrooms, all enveloped in a velvety sauce made with golden mushroom soup, beef broth, and a touch of Worcestershire sauce. The pressure cooker not only slashes cooking time but also locks in bold, savory flavors for a stew that tastes like it simmered all day. A quick cornstarch slurry thickens the sauce to perfection, while a sprinkle of fresh parsley adds a pop of color and freshness. Ready in under an hour and serving up to six, this hearty dish is best enjoyed with warm crusty bread or over a bed of creamy mashed potatoes. Perfect for fans of classic beef stew with a gourmet twist!
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Recipe Information
Ingredients
- 2 pounds Beef stew meat
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 3 medium Carrots, sliced into rounds
- 2 large Russet potatoes, peeled and diced
- 8 ounces Golden mushrooms, sliced
- 2 tablespoons Tomato paste
- 1 10.5-ounce can Golden mushroom soup (condensed)
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 2 tablespoons Cornstarch
- 2 tablespoons Water (for slurry)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the beef stew meat with salt and black pepper on all sides.
Set the pressure cooker to sauté mode. Add olive oil and heat until shimmering.
Brown the beef in batches to avoid overcrowding, about 2-3 minutes per side. Remove the browned meat and set aside.
Add the diced onion to the pot and sauté for 2-3 minutes until softened.
Stir in minced garlic and cook for an additional 30 seconds, until fragrant.
Add the carrots, potatoes, and mushrooms to the pot and stir to combine with the onions and garlic.
Stir in the tomato paste, ensuring it coats the vegetables evenly.
Return the browned beef to the pot. Pour in the condensed golden mushroom soup and beef broth.
Add Worcestershire sauce and dried thyme, stirring to combine all ingredients.
Close the pressure cooker lid and set the valve to “sealing.” Cook on high pressure for 30 minutes.
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to vent any remaining pressure.
In a small bowl, mix the cornstarch with water to create a slurry. Set the pressure cooker to sauté mode and stir the slurry into the stew to thicken the sauce. Let cook for 2-3 minutes, stirring occasionally.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
3523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 7353 mg | 320% | |
| Total Carbohydrate | 192.7 g | 70% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 29.8 g | ||
| Protein | 269.1 g | 538% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 507 mg | 39% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 8065 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
