Name: Instant Pot Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds chuck roast (cut into 1½ to 2-inch chunks); 1 large yellow onion (cut into 1-inch pieces); 3 stalks celery (cut into 1-inch pieces); 3 large carrots (peeled and cut at a diagonal into 1-inch pieces); 2 tablespoons garlic (minced, about 4-5 cloves); 2 tablespoons tomato paste; 1½ pounds baby gold potatoes (washed and cut in half); 6 ounces mushrooms (cut in half or quartered); 3 cups unsalted beef stock; 3 dry bay leaves; 3 teaspoons kosher salt (or to taste); ½ teaspoons cracked black pepper (or to taste); 3½ tablespoons cornstarch (mixed with 3 tablespoons water for slurry); 1 cup frozen peas (optional); Parsley (finely chopped, optional for garnish); Oil (as needed for cooking)

Description

A hearty and flavorful beef stew made quickly in the Instant Pot, packed with tender meat and vegetables.

Ingredients

2 pounds chuck roast (cut into 1½ to 2-inch chunks)
1 large yellow onion (cut into 1-inch pieces)
3 stalks celery (cut into 1-inch pieces)
3 large carrots (peeled and cut at a diagonal into 1-inch pieces)
2 tablespoons garlic (minced, about 4-5 cloves)
2 tablespoons tomato paste
1½ pounds baby gold potatoes (washed and cut in half)
6 ounces mushrooms (cut in half or quartered)
3 cups unsalted beef stock
3 dry bay leaves
3 teaspoons kosher salt (or to taste)
½ teaspoons cracked black pepper (or to taste)
3½ tablespoons cornstarch (mixed with 3 tablespoons water for slurry)
1 cup frozen peas (optional)
Parsley (finely chopped, optional for garnish)
Oil (as needed for cooking)

Cook Mode Prevent your screen from going dark

Instructions

With the lid of the Instant Pot off, select the ‘Saute’ option and coat the bottom with oil. Sear the chuck roast pieces on all sides until browned, about 1 minute per side.
Remove the beef and set aside. Add the onion, celery, and carrots to the pot and sauté until onion is translucent. Add garlic and sauté until fragrant, then add tomato paste and stir until combined.
Add the chuck roast back along with potatoes, mushrooms, beef stock, salt, pepper, and bay leaves. Stir well.
Lock the lid, set the pressure release knob to ‘Sealing,’ choose the ‘Pressure Cook’ function, and cook for 30 minutes.
Allow natural release for 15 minutes, then manually release any remaining pressure. Open the lid.
Stir in peas and press ‘Saute’ again to simmer. In a separate bowl, mix cornstarch with water to create a slurry. Slowly add to the stew while stirring; allow to thicken slightly.
Portion into bowls, garnish with parsley if desired, and serve hot.

Notes

You can customize the vegetables based on availability. For additional flavor, marinate the beef or add herbs such as thyme or rosemary.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Pressure Cooking
Cuisine: American