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Instant Pot® Stew Using Frozen Meat

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"Have you ever planned on making stew for dinner but forgot to take the meat out of the freezer? This happens to me all the time so I developed this beef stew recipe using frozen meat."
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Ingredients

1 h 45 m servings 610 cals
Original recipe yields 6 servings

Directions

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  1. Turn on a multi-cooker (such as Instant Pot(R)) and select Saute function. Heat oil for 1 minute. Add onion and garlic; cook and stir until onion begins to soften, about 5 minutes. Pour in red wine and continue cooking until wine has reduced by 1/2, about 3 minutes. Add beef broth, thyme, parsley, oregano, bay leaf, salt, and pepper; stir to combine. Add tomato paste and stir. Place frozen meat on top. Add potatoes, carrots, and celery.
  2. Close and lock the lid. Close the vent. Select Meat/Stew button according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully move the vent to release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes.
  4. Unlock and remove the lid. Mix water and cornstarch in a small bowl and slowly pour into the pot. Select the Saute function and cook until slightly thickened, 3 to 5 minutes.

Nutrition Facts


Per Serving: 610 calories; 23.5 g fat; 65.5 g carbohydrates; 33 g protein; 83 mg cholesterol; 810 mg sodium. Full nutrition

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