Instant Pot Beef Stew with Dijon Mustard and Tomato

Name: Instant Pot Beef Stew with Dijon Mustard and Tomato
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 2 tbsp Extra-virgin olive oil; 3 lb Boneless beef chuck, cut into 1½-inch cubes; Coarse salt; Freshly ground black pepper; 3 cup Water; 1 lb White mushrooms, trimmed and halved or quartered if large; 2 medium Medium onions, finely chopped; 1 medium Medium carrot, finely chopped; 1 stalk Celery stalk, finely chopped; 2 clove Garlic cloves, coarsely chopped; 28 oz Whole tomatoes, canned; ¼ cup Dijon mustard

Recipe GLPRa7eb207912047f

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Main Course

75 min

405 cal

Servings: 6

Instant Pot

Stovetop

SNAP eligible

A rustic French-inspired beef stew made in the Instant Pot, combining tender chuck beef with aromatic vegetables, whole tomatoes, and a bold Dijon mustard finish. This one-pot meal is rich, savory, and ready in about an hour.

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Ingredients

2 tbsp Extra-virgin olive oil

3 lb Boneless beef chuck, cut into 1½-inch cubes

Coarse salt

Freshly ground black pepper

3 cup Water

1 lb White mushrooms, trimmed and halved or quartered if large

2 medium Medium onions, finely chopped

1 medium Medium carrot, finely chopped

1 stalk Celery stalk, finely chopped

2 clove Garlic cloves, coarsely chopped

28 oz Whole tomatoes, canned

¼ cup Dijon mustard

Directions

Set the Instant Pot to sauté mode and heat the olive oil until shimmering. Working in batches to avoid overcrowding, sear the beef chuck cubes until browned on all sides, about 2–3 minutes per batch. Season with coarse salt and freshly ground pepper as you go. Transfer the browned beef to a plate.
In the same pot, add the chopped onion, carrot, and celery. Sauté for 3–4 minutes until softened and fragrant. Add the garlic and mushrooms, stirring frequently for another 2 minutes.
Deglaze the pot by pouring in 3 cups of water, scraping up any browned bits from the bottom with a wooden spoon. Stir in the canned tomatoes with their juice, breaking them up slightly with the spoon.
Return the beef to the pot along with any accumulated juices. Stir well to combine all ingredients evenly.
Lock the lid and set the Instant Pot to high pressure for 35 minutes. Once complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Carefully open the lid and stir in the Dijon mustard until fully incorporated and smooth. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot.

Comments

Grocery List Plus Editorial Staff4.75

This is a straightforward Instant Pot braise that delivers real flavor from the Dijon-tomato base, and every ingredient is stocked at Harris Teeter, Food Lion, Walmart, or ALDI without a second stop. The stated 75 minutes is honest: pressurized cooking time plus sauté and release runs close to that, though expect another 10 minutes if you're hand-cutting vegetables. At roughly $2.00–$2.50 per serving (beef chuck at $5–$6/lb drives the cost), this is a solid weeknight meal that reheats beautifully and feeds a family of six with minimal fussing once the lid closes. The only caveat is that this is not a preserve-the-South dish—there's nothing wrong with that, but a North Carolina cook might swap the mushrooms for NC sweet potato or add collards at the end to anchor it to home.