Electric Pressure Cooker Beef and Cider Stew

beef and cider stew

This soup will warm your tummy.  Tender beef and tangy cider make this a family-friendly and flavorful meal.


  • 3-4 slices bacon, cut into 1/2-inch pieces
  • 2 pounds beef stew meat, cut into 1-1/2-inch pieces
  • 2-4 tablespoons all-purpose flour 
  • Kosher salt and freshly ground black pepper, to taste 
  • 10-1/2 ounce can condensed French onion soup
  • 2 cups apple cider (may substitute apple juice) 
  • 1 pound sweet potatoes, peeled, cut into 2-inch pieces, approx 2 cups
  • 1/3 cup unsweetened dried cranberries


  1. Choose sauté setting; when electric pressure cooker (EPC) pot is hot, add bacon and cook until crisp; remove cooked bacon with slotted spoon to paper-towel-lined plate. 
  2. Season stew meat with salt and pepper. Place flour into a shallow bowl, then toss stew meat in flour until all pieces are lightly coated. Choose sauté setting on EPC; when bacon drippings are hot, brown meat working in batches, removing each batch from EPC pot. 
  3. Return browned beef to EPC pot; add soup, cider, sweet potatoes and cranberries. Lock EPC lid into place and choose high pressure setting for 30 minutes. When timer sounds, use a full natural release to allow all pressure to remove itself from the EPC. 
  4. Unlock EPC lid;  stir in reserved, cooked bacon. Season stew to taste with salt and pepper; serve at once. 

This recipe comes to us from Beef It's What's For Dinner. Read the full, original recipe here.

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