Name: Instant Pot® Beef and Veg Stew
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 1 pound extra lean stewing beef, cut into bite-sized pieces; 2 tablespoons olive oil, or more to taste; 1 large onion, diced; 3 cloves garlic, finely chopped; 1 splash red wine; 3 cups chopped carrots; 2 cups chopped celery; 1 ½ cups canned diced tomatoes; 1 ½ cups chicken broth; 1 sprig chopped fresh thyme; 1 bay leaf; salt and ground black pepper to taste; ⅓ cup chicken broth; 2 tablespoons cornstarch

Directions

Step 1

Heat oil in the pot of an electric pressure cooker set on Saute mode. Add beef; cook until browned on all sides, about 5 minutes. Add onion and cook, stirring constantly, until soft, 3 to 5 minutes. Add garlic; cook until fragrant, about 1 minute.

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Step 2

Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon to deglaze. Add carrots, celery, and tomatoes; stir well. Add 1 1/2 cups chicken broth, thyme, bay leaf, salt, and pepper.
Step 3

Close and lock the lid. Select Meat/Stew option or high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Step 4

Mix 1/3 cup broth with cornstarch to make the slurry.
Step 5

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute option and bring mixture to a boil. Slowly add in the slurry. Let simmer until stew thickens slightly, 3 to 5 minutes.

Cook's Note:

Use any extra-lean cut of beef you like.

Nutrition Facts

Per Serving:

465 calories; protein 24.3g; carbohydrates 24.4g; fat 29.4g; cholesterol 78.8mg; sodium 975.8mg. Full Nutrition

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Ingredients

Directions

Cook's Note:

Nutrition Facts

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Ingredients

Directions

Cook's Note:

Nutrition Facts