Pressure Cooker Stoverij
Cuisine: Belgian
Author: Michael Rushlow
Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins
A popular dish in Belgium, this tasty, aromatic stew is perfect for those cool days when you want some tasty, stick to your ribs food, and fries!
For Spice Bag
  • 3 sprigs fresh thyme
  • 1 star anise
  • 4 whole cloves
  • 2 bay leaves
For Stew
  • 3 tablespoons cooking oil
  • 3 pounds chuck roast, cut into 1-inch cubes
  • 3 tablespoons butter
  • 2 medium onions, halved then sliced about ¼ inch thick
  • 1 bottle brown Belgian Ale
  • 2 cups beef stock
  • 2 tablespoons red current preserves
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Kitchen Bouquet (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons spicy brown mustard
  • 1 slice dark rye or whole wheat bread (crusts trimmed)
  1. On "more" sauté mode, heat 3 tablespoons cooking oil
  2. Brown beef on one side, working in batches until all meat has been browned on one side
  3. Turn off sauté mode and let the temperature come down for a couple minutes
  4. On "normal" sauté mode, melt 3 tablespoons of butter
  5. Sauté the onions, stirring occasionally until they just start to caramelize, about 10 minutes
  6. Using just a splash of the beer, scrape the brown bits off the bottom with a wooden spoon
  7. Pour in the rest of the beer
  8. Add in the beef stock, red current preserves, Worcestershire sauce, Kitchen Bouquet, salt and black pepper
  9. Toss spice bag in
  10. Slather the bread with a thick coating of mustard and place, mustard side down on top of the stew
  11. Turn off sauté mode
  12. Lock lid on the Instant Pot
  13. Press "manual" and set to high pressure for 30 minutes
  14. When time is up, remove lid
  15. Set sauté mode to "normal" and simmer for 10 minutes to blend bread into stew
  16. Serve with French fries and mayonnaise for dipping
Recipe by Pressure Cooker Convert at