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How To Cook Beef Shin In The Instant Pot

Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 2
Calories: 579kcal

Ingredients

Instructions

  • 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.

Notes

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.

Nutrition

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