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Ingredients1 h 30 m servings 725
Original recipe yields 8 servings
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add beef in batches, season with salt and pepper, and cook until browned on all sides, 3 to 5 minutes per batch. Remove browned meat from pot. Add wine to deglaze the bottom of the pan, scraping up all browned bits. Pour in water and mix with wine.
- Add browned beef, potatoes, carrots, parsnips, onion, celery, and garlic to the pot. Pour in tomato sauce, beef soup, and cream of mushroom soup; mix well. Season with horseradish and Worcestershire sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
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Per Serving: 725 calories; 12.6 98.3 45.7 100 875 Full nutrition
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