Pressure Cooker Beer Stew

I have to admit I had never used the pressure cooker mode before and boy was I missing out!


This beer stew was the fastest, juiciest meat cooked in this new Crock-Pot Express that I have ever eaten.


The biggest difference between using the slow cooker method is, that this pot can sear first so the meat is browned in the same pot and so easy!


After searing in around 4 to 5 minutes, add ingredients, set it, and viola, it cooks in 35 minutes as opposed to 5 to 6 hours in the slow cooker.


The meat is fork-tender, and adding a little thickening to the pot for 5 more minutes made the juices thick and perfect for dipping your bread in, isn't that the best part?


The crockpot express version has really upped their game with appliances and recently getting this as a gift, I am thrilled with mine.


You can slow cook, pressure cook, steam, make rice and homemade yogurt, brown, saute, and much more, all with this one “fancy” appliance.


It has the same features as an instant pot so if that's what you own, then just follow the same recipe ingredients and setting on yours.


Now, if you prefer not to use a beer in your stew using apple juice is a great substitution!


Make sure you follow the step-by-step instructions in the recipe card and scroll down to print them off.


Read everything in your manual before starting.

The Roast

I used a pork roast and cut my huge tenderloin in half to make this stew.


I loved the idea of placing a 4 lb roast in the cooker to slice if there were any leftovers, the meat
can still make a great sandwich.


This pork roast was so flavorful and easy to slice, I just can't wait to try it with beef, lamb, venison, and chicken breasts in the future.


These vegetables with still firm but so soft inside and the flavors were infused as if it were slow-cooked!

Pressure Cooking Versus Slow-Cooking

Both a pressure and slow cooker make cooking easier, but each does it in a completely unique way.


With the newer appliances out there that are all in one, it makes life easier for you to decide what's best for you to use.


That's why I will compare a pressure cooker and a slow cooker if you aren't sure of both functions.


Using pressure or slow cooker has more advantages than using an ordinary pot or a dutch oven for slow cooking.


These are just my opinions, I am not promoting anything or have had any compensation to give those opinions.

Pressure Cooker Functions:

• A pressure cooker uses a cooking method with pressurized steam. You will find an airtight seal on the top of the cooker which traps the vapor of the boiling liquid inside the cooker.
• The pressure accumulates inside from the vapor and raises the temperature for cooking more evenly.
• This process for cooking speeds up the cooking process while marinating and softening the food effectively.
• The flavors trap the ingredients into much tastier meals in comparison to other cooking methods.
• The pressure cooker is fast for folks who have busy daily schedules and can make dinner planning at a moment's notice by cooking spontaneously using this method since it cooks 10 faster than slow cookers or stovetops.
• My instructions sear the meat first, add everything in, set it to meat/stew, then on a high temperature for 35 minutes.  I usually add at least 2 cups of liquids (again refer to your owner's instruction booklet)

Slow Cooker Functions

• A slow cooker is much similar to cooking on a stovetop in a large deep saucepan.
• Slow cooking conducts and traps the heat at the base of the unit which flows up the sides of the cooker to heat and cooks the food inside.
• There is usually low or high settings, some digital ones have more programming abilities.
• Slow cookers can take anywhere from 4 to 12 hours of cooking time.
• The lids on a slow cooker let steam out where a pressure cooker keeps it inside to speed up the process.
• A slow cooker is great for folks who have lots of time, and since it cooks so slowly, every ingredient blends into the food perfectly to infuse those flavors.

Ingredients You Will Need

• Pork Roast, Rump Roast, Round Roast, Pork Tenderloin, Lamb or Venison
• canola or vegetable oil
• kosher salt
• Freshly ground black pepper
• dried oregano
• dried or fresh parsley
• basil leaves
• cloves garlic
• 1 bottle any kind of beer
• tomato paste
• Worcestershire sauce
• granulated garlic powder
• Wondra flour or cornstarch
• potatoes
• baby carrots
• zucchini
• green beans
• green bell pepper
• plum tomatoes
• water, or beef broth

Fresh Vegetables

Using fresh vegetables is recommended when making this stew and that's what it was based on.


I always wash and remove the skins on the potatoes, carrots, and even zucchini, but you can leave them on if you like them with the skins.


Remember you can adapt this recipe and add any kinds of vegetables you prefer.


Be sure to cut your vegetables into pieces that are as close in size as possible. This will help ensure that the vegetables cook evenly.


Using canned are already soft and will get mushy and is not recommended.

The Beer

Use any kind of beer you prefer, I like the darker brands for cooking.


It really doesn't matter, that's all a preference.


The beer is a great replacement for flavoring any meat and brings a rich taste to your dish.

Cooking Times

Cooking times may vary depending on the cooking vessel used and methods.


Always refer to the instructions in the Instant Pot or the Crockpot Express for directions.


This recipe is a guideline of what I used and adapted from my favorite recipe I always made on the stovetop.


You can still use a dutch oven on top of the stove, however, the stew will cook in around 2 hours on a slow simmer.

Tips

• This was recipe was developed by using the pressure cooker method on the Crock-pot Express guide
• For slow cooking, it takes longer to cook and less liquid
• For pressure cooking, it takes less time and more liquid
• Always adjust time per manufacturers instructions
• Add whatever vegetables you prefer
• Whole meats are suggested, even whole boneless chicken breast, pork, beef any kind you like
• Fresh vegetables are always recommended over canned and cook quickly in the pressure cooker
• Don't forget to close the valve on the pressure cooker method and follow all the steps in the recipe
• Use a long-handled spoon to open the valve at the end of cooking times, and keep your face away from the valve when opening to prevent being burned
• Let the meat rest 10 minutes before slicing.

Slicing

One of the tips for slicing meat was to always let the meat rest at least 10 minutes after removing from the pressure cooker.


Just sit it on top of a cutting board and wait to slice it with a sharp knife.


I serve the meat with some juices and vegetables on the side.


The meat is tender, juicy, and perfect for making sandwiches with leftovers.

Why Sear the Meat?

Though searing serves as an important step in cooking, keeping the meat juicy is not the reason.


In fact, cooking meat in a pan over high heat before roasting it in the oven actually leads to moisture loss.


Searing serves the very important purpose of building flavor and texture.


Although meat doesn't need to be browned before it's added to the slow cooker, this step will caramelize the surface of the meat you're using.


I always do this, especially using a pressure cooker.


Also, any meats dredged in flour before browning will add body to whatever liquids you are using for the finished dish.

Close the Valve

For the pressure cooker to work right, you have to remember to close that valve so the steam can build up and pressurize the
unit.


Always use a long-handled spoon to open the valve at the end of your cooking times, and keep your face away from the top of the valve where the steam will release.


That is one step not to be forgotten.

Slow Cooking This Recipe

• Add less liquid(water or broth) by a half a cup
• Cook on low for 6 to 8 hours or up to 12
• Cook on high for 4 to 6 hours
• Place the vegetables on top of the meat
• Thicken at the last 30 minutes with flour or cornstarch

Suggestions

Pressure cooking is easy, however, you need to read all the instructions first for safety reasons.


Each step is important from adding ingredients to the end results.


This method of cooking is easier, fast and you need to keep safe by reading instructions.


You can use any meats, including chicken, just leave the roast or boneless meats whole.

Pin for Later

More Recipes We Love

Best Fried Pork Chops

Easy Barbecued Baked Pork Chops

Best Ever Pork Butt in a Crockpot

CrockPot Express Beer Stew

Yield: 6

Author: Claudia Lamascolo

prep time: cook time: total time:

This is a fork-tender pressure cooked stew done in the Crockpot Express or an Instant pot. This meal can also be done in any slow cooker for an additional amount of time.

ingredients:

• 1 (4  pounds boneless) Rump Roast, Round Roast, Pork Roast, Lamb or Venison
• 3 tablespoon canola or vegetable oil
• 1 1/2 tablespoons kosher salt
• Freshly ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried or fresh parsley
• 2 fresh basil leaves
• 4 cloves garlic, cut into thick slivers
• 1 bottle of any kind of beer 
• 1 small can of tomato paste
• 1 tablespoon Worcestershire sauce
• granulated garlic powder
• 2 tablespoons Wondra flour or cornstarch
• 4 cubed potatoes
• 2 cups baby carrots
• 2 large cubed and cleaned zucchini
• 2 cups green beans
• 1 large chopped and cleaned green bell pepper
• 6 plum tomatoes cut in 4 pieces each
• 2 cups water, or beef broth 
• Optional:  1 small onion,  1 cup of any or each: mushrooms,  peas, corn, celery or any other vegetables you like
• Note: If using Chicken or Pork you can Substitute the broth or gravy for a 28-ounce can of crushed tomatoes if too thin still use the cornstarch at the end. If you prefer not to use beer use more broth or chicken stock.

instructions:

How to cook CrockPot Express Beer Stew

1. Place express crockpot on sear meat mode, and saute the meat for 5 minutes on both sides.
2. Add the vegetables, tomato paste, beer,  spices, herbs, salt, pepper, and
3. Place the hard uncooked vegetables, like potatoes, on the bottom, then add the roast on top. I also add the peppers on top to flavor the roast.
4. Place on the meat/stew mode for Pressure Cooker to HIGH.  
5. and adjust the time to 35 minutes.
6. Make sure the steam release valve is in the seal closed position.
7. Press the start/stop button.
8. After it shuts off, let the unit cool for 15 minutes.
9. With a long tool keeping your face and hand away from the steam release valve, open it to release the steam.
10. Don't force to open the pot unless it opens easily.
11. When it does, add the 2 tablespoons of flour or cornstarch to thicken.
12.  Around the last half hour, I add the mushrooms and beans or any vegetables already cooked if using canned around the last 30 minutes before it's cooked..
13. Note: You can also use the slow cooking method instead of cooking this on high for 5 to 6 hours omitting 1/2 cup of the liquid.

Calories
255

Fat (grams)
4.8

Sat. Fat (grams)
1.6

Carbs (grams)
18

Protein (grams)
29

Sodium (milligrams)
446

slow cooker beer stew, beef stew, pork stew, beer stew, pressure cooker meat stew, crockpot express stew recipe, instant pot stew recipe

beer recipes, stew recipes, beef, meat, pork, lamb, pressure cooker recipes, slow cooker recipes, crockpot recipes

Italian

Created using The Recipes Generator

Pin for Later

Side Dishes for Meats

• mushrooms sliced, carrots, peas
• corn on the cob
• any kind of potatoes
• roasted vegetables
• pasta with butter
• rice white or brown
• Caprese salad
• baked artichoke hearts