Description
This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot® for a simple midweek dinner.
Ingredients
- 1 tablespoon butter
- 1 pound beef chuck, cut into 1-inch cubes
- 4 Yukon Gold potatoes, cubed
- 1 ½ cups mushrooms, halved
- 1 onion, cut into 6 wedges
- 2 carrots, cut into 1/2-inch thick slices
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried rosemary
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Melt butter in the pot. Cook beef chuck cubes in batches until browned on all sides
- about 5 minutes per batch.
- Return all beef chuck cubes to the pot. Add potatoes
- mushrooms
- onion
- carrots
- and garlic; cover with beef broth. Stir in Worcestershire sauce
- tomato paste
- salt
- pepper
- and rosemary.
- Close and lock the lid. Select Meat/Stew function according to the manufacturer’s instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to the manufacturer’s instructions
- 10 to 40 minutes. Unlock and remove the lid.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 25 mins
Servings: 4