Instant Pot Beef Stew And Cheesy Grits

This delicious Instant Pot Beef Stew and Cheesy Grits is a quick and hearty meal perfect for busy weeknights. The tender, flavorful beef pairs beautifully with creamy, cheesy grits for a comforting dish that’s sure to impress. Made with common pantry ingredients, it’s flexible and easy to prepare, making it a go-to recipe for any home cook!

Ingredients Needed

For the Beef Stew

• 2 lb. beef stew meat, cut into chunks
• 1 Tbsp. ancho chile powder
• 2 tsp. ground cumin
• 1 Tbsp. kosher salt
• Black pepper, to taste
• 1/4 cup olive oil
• 1 medium onion, diced
• 1 garlic clove, thinly sliced
• 2 Tbsp. tomato paste
• 1 (10 oz) can diced tomatoes with chiles
• 1 lb. carrots, cut into 1-inch chunks
• 1 cup water

For the Cheesy Grits

• 1 cup instant grits
• 4 cups water
• 1 1/4 cups whole milk
• 1 1/2 cups shredded pepper jack cheese (about 6 oz)

For Garnish

• Chopped fresh cilantro

How To Make Instant Pot Beef Stew And Cheesy Grits

1. Season the beef: Toss beef chunks with ancho chile powder, cumin, kosher salt, and black pepper in a large bowl.
2. Brown the beef: Set the Instant Pot to sauté (high heat). Add 3 tablespoons olive oil. Add half the beef in a single layer and cook undisturbed for about 5 minutes until browned. Remove to a plate and repeat with the remaining beef.
3. Cook aromatics: Add the remaining 1 tablespoon olive oil to the pot. Sauté the diced onion, scraping up browned bits from the pot, for about 3 minutes until softened. Stir in sliced garlic and cook for 1 minute. Mix in tomato paste and coat everything evenly.
4. Pressure cook the stew: Add the diced tomatoes, carrots, browned beef (with juices), and 1 cup water to the pot. Stir well. Lock the lid, set the steam valve to sealing, and pressure cook on high for 30 minutes. When done, carefully release steam by switching the valve to venting and remove the lid.
5. Cook the grits: In a saucepan, bring 4 cups water to a boil over medium-high heat. Stir in the instant grits and cook for 15–20 minutes until the liquid is absorbed.
6. Add milk and cheese: Stir in the whole milk and shredded pepper jack cheese until the grits are creamy and smooth.
7. Assemble and serve: Spoon the cheesy grits into bowls. Top with the beef stew and garnish with chopped fresh cilantro.

Recipe Tips

• Brown the beef well: Don’t rush this step,it adds deep flavor to the stew. Let the beef sit undisturbed in the Instant Pot until it gets a nice brown crust.
• Scrape the pot: After sautéing, scrape up all the browned bits at the bottom. These are packed with flavor and will enrich the stew.
• Cut carrots evenly: Make sure the carrot pieces are the same size so they cook evenly and stay tender without turning mushy.
• Add cheese slowly to grits: Stir in shredded cheese a little at a time to help it melt evenly and avoid clumping.
• Serve immediately: For the best taste and texture, serve the stew and grits while they’re hot and fresh.

How To Store & Reheat Leftovers

• Refrigerate: Store leftover pot beef stew and cheesy grits in airtight containers in the fridge for up to 4 days.
• Freeze: Freeze only the stew after it cools. Use freezer-safe containers and freeze for up to 3 months. Don’t freeze the grits as they may turn grainy. Thaw the stew in the fridge overnight before reheating.
• Reheating: Warm leftover stew on the stovetop over medium heat for about 10-15 minutes, stirring occasionally. For grits, reheat gently in a saucepan with a splash of milk or water for 5-7 minutes until creamy.

More Recipes:

• Slow Cooker Chipotle Beef Chili
• Beef And Bean Chili
• Corned Beef And Cabbage Recipe
• Roast Beef Sandwiches