How To Cook Beef Shin In The Instant Pot
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Trim the fat off the beef and chop into cubes so that it becomes shaped like stew.
Peel the carrots, potatoes and onions and chop into cubes.
Clean and slice your celery into chunky pieces.
Place the onions into the Instant Pot on the saute setting and saute with some olive oil.
Once the onions have gone soft add the beef and allow it to seal the juices thanks to the olive oil and onion flavour.
Add the carrots, potatoes, celery, seasoning and red wine and mix well. Place the lid on your Instant Pot and move the valve to sealing.
Once sealed place on the stew setting for 1 hour.
When it beeps when it is done (you’ll hear about 6 beeps) allow to rest for 15 minutes.
Once rested move the valve, allow the steam to escape and remove the lid.
Serve with dumplings.
I love using beef OXO cubes and then mixing them with 250ml of boiling water. Alternatively if you have it you could use 250ml of beef stock instead.
I ended up using baby shallot onions in this recipe which you could use instead but a large onion is just as good.
It doesn’t matter the potato type. I used small new potatoes in the end but you could chop up big jacket potatoes instead.
If you prefer your stew to be chunky then we recommend adding a little gravy or flour at the end to thicken it up.
For the best beef stock in your recipes I would recommend Kettle & Fire. Unfortunately they are not available in the UK so if you are UK based I would use OXO cubes.
Calories: 579kcal | Carbohydrates: 61g | Protein: 23g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 1143mg | Potassium: 2270mg | Fiber: 13g | Sugar: 9g | Vitamin A: 15890IU | Vitamin C: 59mg | Calcium: 220mg | Iron: 14.1mg