Pressure Cooker Beef Stew and Dumplings


Pressure Cooker Beef Stew and Dumplings

This beef stew in a pressure cooker is the easy and faster way to make a comfort meal everyone will love!

Pressure Cooker Beef Stew and Dumplings
Pressure Cooker Beef Stew and Dumplings

You may never think about using a pressure cooker for your meals, but they really are a great way to cook. Make tender beef stew and dumplings for dinner tonight and see how easy the process can be.

This beef stew and dumplings come together in under an hour, and you'll enjoy making this dish a brand new way. The pressure cooker will give your beef a much more moist and tender texture when compared to traditional stovetop cooking. The fluffy dumplings are a great companion to this dish as well.

Get ready to get cozy with a comforting dish that will warm your bones on a cold night or day.

Beef stew is one of those dishes that can be made a hundred different ways. You can use a wide variety of vegetables and spices, and different recipes will even use different cuts of beef.

We've decided to use chuck roast in this recipe for a few reasons. To begin with, it's a budget cut that's easy to find in your grocery store. Everyone can appreciate that! Additionally, chuck roast, which comes from the shoulder, stands up really well to cooking methods like braising and stewing. It's a tougher cut of meat, but that doesn't matter once you've cooked it in a recipe like this. Plus, it has plenty of marbling, which adds tons of flavor. We think it's a total win in this easy beef stew recipe!

Pressure Cooker Beef Stew Recipe

Serves4 Servings

Preparation Time15 min

Cooking Time - Text45-60 minutes


  • 2 pounds beef chuck roast, cut into 2-inch pieces
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 10 ounces package frozen green beans
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1/4 teaspoon thyme
  • 1 cup white wine
  • 2 cups beef broth
  • 1 tablespoon shortening
  • 1 1/2 cup biscuit mix
  • 2/3 cup milk
  • 1 egg, beaten
  • Fresh Chives, chopped


  1. Season beef with salt and pepper.

  2. On an electric pressure cooker select the menu to browning.

  3. When heated add the olive oil. Add the beef to the pressure cooker and brown working in batches. Remove the beef to a plate and set aside.

  4. Select the menu to Saute. Add the onions and saute for 1-2 minutes. Add the carrots and saute for 2-3 minutes.

  5. Add the garlic and saute for 1 minute. Add the green beans.

  6. Stir in the tomato paste and Worcestershire. Add the beef back into the pot and add the bay leaves, thyme, wine and beef broth. 

  7. Select the High Pressure menu and set the timer for 10 minutes.

  8. Check liquid level and add a bit more broth if needed.

  9. Prepare the dumplings. In a medium bowl add the biscuit mix and cut the shortening in until crumbly. Whisk together the milk and egg then add to the biscuit mixture and stir just until blended.

  10. Remove the bay leaves. Select the menu to Saute and when the beef mixture begins to bubble add the dumpling mixture by using a cookie scoop to drop the dumplings on top.

  11. Place the cover on top but do not lock and cook 10-15 minutes until the dumplings are puffed and cooked.

  12. Top with fresh chopped chives.

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Omg yum...Anything with dumplings makes me a happy girl but this recipe sounds like something I've been missing in my life! I don't own or have never used a pressure cooker, do you think this would still come out with the same results if I were to use a slow cooker? I'm not much of a beef eater but I can only imagine the flavor the dumplings would have with the beef flavor infused into them.

Where do you find the recipe?

I thought this recipe was great! It is absolutely perfect for winter, too.

Yum, this was so hearty! Agree on the beef - it was so tender and delicious!

The beef was incredibly tender and full of flavor. Delicious!

This sounds delicious! I love chicken and dumplings, but I have never had beef stew and dumplings! This is a must try for me. I love using my pressure cooker. I have recently suffered an injury that has caused me to spend less time in my much loved kitchen. I am definitely adding this yummy recipe to my cook list. I have never had eggs in dumplings. Does this make the dumplings different from other dumplings?

This certainly sounds like a hearty meal. The dumplings will make it very filling and so no starch, like rice, needs to be added to make this a substantial meal. I will take the advice of cooking the dumplings with the lid off. I was wondering about how the dumplings would be made and was interested to find out which is why I clicked on this recipe. I love dumplings.

@Wild Member: For this recipe, remove the lid before adding the dumplings. Finish cooking the dumplings without the lid on the stove top. Hope this helps! - RecipeLion Editors

Have not tried this recipe yet, BUT have used a pressure cooker for many meals and this recipe gives no indication as to how to cool down the cooker after cooking time is finished. Should the cooker be left to cool down slowly/ Or should the cooker be placed under cold water to cool down quickly? Both options can make quite a huge difference in the out come of the stew as well as the texture of the dumplings.

I really liked the stew, but not so crazy about the dumpling part.


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