Instant Pot Greek Beef Stifado

Total Time: 1 hour 15 minutes (40 minutes hands-on)
Active Prep Time: 25 minutes
Pressure Cook Time: 35 minutes
Natural Release Time: 15 minutes
Difficulty: Medium (requires some searing and peeling pearl onions)
Serves: 6
Cooking Intensity: Moderate (multi-step process, but straightforward with the Instant Pot)

In a medium bowl, combine the cubed beef with red wine vinegar, 2 tbsp olive oil, salt, and pepper. Toss to coat. Let it sit while you prep other ingredients (10-15 minutes).
Set your Instant Pot to “Sauté” on “More” (High). Once the display reads “Hot,” add 2 tbsp of olive oil.
Working in batches to avoid crowding, pat the beef cubes dry with a paper towel (this ensures a good sear) and add them to the pot. Sear for 2-3 minutes per side, until a deep brown crust forms. Transfer seared beef to a clean plate. Repeat with remaining beef.

Add the remaining 1 tbsp of olive oil to the pot. Add the peeled pearl onions and sauté for 3-4 minutes, until they just begin to soften and get some color. Remove and set aside with the beef.
Add the minced garlic and tomato paste to the pot. Sauté for 1 minute until fragrant.
Deglaze! This is a crucial step. Pour in the red wine, scraping the bottom vigorously with a wooden spoon to release all the flavorful browned bits (the fond). Let it simmer for 2-3 minutes until slightly reduced.

Cancel the Sauté function. Return the seared beef (and any accumulated juices) and pearl onions to the pot.
Add the diced tomatoes with their juices, bay leaves, cinnamon stick, whole cloves, dried oregano, honey, and salt. Stir gently to combine.
Secure the lid, ensuring the valve is set to “Sealing.”
Select “Manual” or “Pressure Cook” on High Pressure and set the timer for 35 minutes. The pot will take about 10-15 minutes to come to pressure.
Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes. After 15 minutes, carefully turn the valve to “Venting” to release any remaining pressure.

Open the lid carefully, away from your face. The stifado will be bubbling and fragrant.
Discard the bay leaves, cinnamon stick, and if you can find them, the whole cloves.
For a thicker sauce, you can set the pot back to “Sauté” and simmer for 5-10 minutes, stirring occasionally, until the sauce reaches your desired consistency.
Taste and adjust seasoning with more salt or pepper if needed.
Garnish with a generous sprinkle of fresh parsley and crumbled feta cheese if desired. Serve immediately over your choice of mashed potatoes, orzo, or with plenty of bread.

Peeling Pearl Onions (The Easy Way): Make a small “X” on the root end of each onion. Blanch in boiling water for 1 minute, then transfer to an ice bath. The skins will slip right off!
Wine Substitute: If you prefer not to cook with wine, use an additional 1 cup of beef broth mixed with 1 tablespoon of balsamic vinegar.
Storage & Reheating: This stew tastes even better the next day! Store cooled stifado in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. It also freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.
Texture: The beef should be fork-tender. If it’s not quite there after the first cook, you can reseal the pot and cook for an additional 5-10 minutes under high pressure.