Instant Pot Swedish Kalops (Beef Stew)

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Swedish Kalops is a comforting pressure cooker / Instant Pot beef stew in gravy, spiced with allspice and bay leaves, and flavored with rich beef broth and golden onions. 

white bowl with swedish kalops beef stew over mashed potatoes

This winter comfort food recipe comes from our good friend and Pressure Cooking Today reader, Sigrid. Swedish Stew, or Kalops, is a favorite dinner from her childhood. In fact, this recipe was passed down from her great-great-grandmother.

Unlike the American-style beef stew you might be familiar with, kalops does not contain multiple vegetables.

Instead, it’s a simple, aromatic dish with a rich, creamy beef and onion gravy. The signature flavor of kalops comes from allspice. 

swedish kalops next to an instant pot pressure cooker

What Is Kalops?

When adapting Sigird’s family recipe for the pressure cooker, I did some research to find out more about this traditional dish. I learned that the word kalops comes from the English word “collops” for slices of beef. 

Swedes have been enjoying warm, comforting bowls of allspice-flavored kalops for nearly 200 years!

And there are many reasons that this dish has stuck around. It’s intensely warming and deeply flavorful. Perfect for a chilly night in Sweden, or wherever you are! 

cooking swedish beef stew in a pressure cooker with gravy

Making Swedish Kalops in an Instant Pot

This Swedish kalops stew recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

Kalops is a perfect dish to make in an electric pressure cooker, which softens the pieces of beef into a meltingly tender and juicy beef stew.

The traditional way to make Swedish kalops is to slow-cook the stew for hours. However, you can make Swedish stew in less than half an hour with an Instant Pot / pressure cooker! And the flavors are just as bold and delicious. 

finished swedish kalops inside an Instant pot electric pressure cooker

What Is Wondra Flour?

You’ll notice that I thicken the kalops gravy with Wondra flour. Wondra is the brand name for par-cooked instant flour. Wondra is very finely ground wheat flour. It’s cooked and dried back into a powder. 

It quickly absorbs liquid for fast thickening, which makes it great for gravies like in this recipe. Read more about Wondra flour and how to use it here

If you can’t find Wondra, you can substitute regular all-purpose flour for the slurry. Be sure to return the soup to a boil after adding the flour and cook for a few minutes to cook off any raw flavor. 

swedish kalops in a white bowl over mashed potatoes with fresh parsley

How to Serve Swedish Kalops

The most traditional way to serve kalops is with potatoes. Some recipes call for cooking potatoes directly in the stew.  Others prefer to serve kalops over a bed of fluffy mashed potatoes. 

We love our quick and easy pressure cooker mashed potatoes so much that we decided to make them alongside our kalops. 

For the true Swedish experience, serve up your Swedish stew with pickled beets.

serving of swedish beef stew over mashed potatoes in a white bowl

More Instant Pot Stew Recipes for Winter

When the weather gets chilly, it’s a great time to use your Instant Pot / pressure cooker for flavor-packed stews. Here are some of our favorite wintertime recipes:


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serving of swedish beef stew over mashed potatoes in a white bowl
Yield: 4 Servings

Swedish Stew (Kalops)

Swedish Kalops is a comforting beef stew spiced with allspice, bay leaves and flavored with rich beef broth and golden onions. 

Ingredients

  • 1 pound beef stew meat (chuck) cut into 2-inch cubes
  • Salt to taste
  • Freshly ground pepper to taste
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 cup coarsely chopped onion
  • 1 can (14.5-ounce) reduced-sodium beef broth
  • 7-8 whole allspice berries
  • 2 bay leaves
  • 1/4 cup Wondra flour or all-purpose flour
  • 1/4 cup cold water
  • 1/2 cup milk
  • Mashed potatoes for serving

Instructions

  1. Season beef generously with salt and pepper.
  2. Select Sauté on the pressure cooker and add oil and butter to the pressure cooking pot. When butter is melted, brown the meat in batches for about 5 minutes per batch until all meat is browned on all sides. Do not crowd the pot. Transfer to a plate.
  3. Add the onion to the pot. Sauté for about 3 minutes, stirring frequently, until softened.
  4. Stir in a small amount of the beef broth to deglaze the pot. Be sure and scrape up any brown bits from the bottom of the pot. Add the remaining broth and return the beef and any juices to the pot.
  5. Add the allspice and bay leaves. Lock the lid in place. Select High Pressure and 15 minutes cook time.
  6. When the cook time ends, allow the pressure to release naturally for 10  minutes before finishing with a quick pressure release. When the valve drops, carefully remove the lid. Remove and discard the bay leaves and allspice.
  7. In a small bowl, whisk the flour and cold water until smooth. Add 1/2 cup of the hot broth to the flour mixture and stir to combine, then add the flour and broth mixture to the pressure cooking pot.
  8. Select Sauté and bring the gravy to a boil, stirring constantly, until thickened and there’s no more raw flour taste. Stir in the milk. Taste and add salt and pepper if needed.
  9. Serve over mashed potatoes.

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 450Total Fat: 14gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 49mgSodium: 663mgCarbohydrates: 62gFiber: 7gSugar: 8gProtein: 21g

Nutrition information is calculated by Nutritionix and may not always be accurate.

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