Name: Instant Pot Beef and Mushroom Stew
Prep time: 20 min
Cook time: 90 min
Total time: 140 min
Ingredients: 2 pounds chuck roast; salt and ground black pepper to taste; 1 tablespoon avocado oil, or more as needed; 2 medium onions, chopped; 0.5 cup minced celery; 4 cloves garlic, minced; 1 teaspoon herbes de Provence; 2 large bay leaves; 0.5 cup red wine; 1.5 cups beef stock; 3 tablespoons tomato paste; 1 tablespoon soy sauce; 1 tablespoon fish sauce; 2 cups diced russet potatoes; 3 (8 ounce) packages mushrooms, quartered; 2 tablespoons cornstarch; 2 tablespoons water

Instant Pot Beef and Mushroom Stew

4.8

(5)

5 Reviews

1 Photo

This hearty stew is cooked in the Instant Pot®. It relies on potatoes and aromatics breaking down during the cook to form a rich gravy for tender meat and delightful mushrooms. If you want to add a thickener, use the optional directions for cornstarch. We liked it over wide egg noodles, but it would also work on top of rice or mashed potatoes. My guys liked it, so I guess it is a man-pleaser!

Recipe by Bibi

Published on January 10, 2021

Prep Time:

20 mins

Cook Time:

1 hrs 30 mins

Additional Time:

30 mins

Total Time:

2 hrs 20 mins

Servings:

Jump to Nutrition Facts

Ingredients

2 pounds chuck roast
salt and ground black pepper to taste
1 tablespoon avocado oil, or more as needed
2 medium onions, chopped
½ cup minced celery
4 cloves garlic, minced
1 teaspoon herbes de Provence
2 large bay leaves
½ cup red wine
1 ½ cups beef stock
3 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon fish sauce
2 cups diced russet potatoes
3 (8 ounce) packages mushrooms, quartered
2 tablespoons cornstarch
2 tablespoons water

Directions

Cut roast into pieces that will fit the inner pot and pat dry with paper towels. Season one side with salt and pepper.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add enough oil to cover the entire bottom surface of the pot and wait until indicator reads "Hot". Carefully add a piece of beef to the pot, seasoned side down, and saute until nicely browned, about 6 minutes. Season the other side with salt and pepper and turn, using tongs. Brown for an additional 6 minutes and remove to a plate to keep warm. Repeat with remaining beef.
Add onions and saute in the drippings until softened, about 3 minutes. Add celery, garlic, herbes de Provence, and bay leaves, and saute until garlic is fragrant, about 1 minute. Pour in red wine and use a wooden spoon to stir all the browned bits off of the bottom of the pot, and cook for about 2 minutes. Turn off Saute function.
Cut browned beef into cubes about 1 1/2 inches thick, removing fat and any gristle. Return to the pot.
Stir beef stock, tomato paste, soy sauce, and fish sauce together in a small bowl. Add to the pot and stir in potatoes. Gently push meat pieces until they are at or below the liquid level.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully, about 5 minutes. Unlock and remove the lid.
Stir in mushrooms. Make sure most of the mushrooms are partially submerged in the liquid. Adjust seasonings, if desired. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully, about 5 minutes. Unlock and remove the lid.
Stir stew well. Mix corn starch with water in a small bowl. Stir until there are no lumps, then stir into the pot. Select Saute function and cook until gravy is bubbly, stirring frequently, to assure that there is no sticking, 3 to 5 minutes. Remove bay leaves and serve.

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Cook's Notes:

Cooking time is based on an 8-quart Instant Pot(R), and it includes time for building pressure and releasing pressure. Different size pots and different manufacturers may yield different results.

You can use coconut aminos instead of soy sauce and any herb blend of your choice instead of herbes de Provence.

Nutrition Facts (per serving)

450	Calories
26g	Fat
23g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 450
% Daily Value *
Total Fat 26g	33%
Saturated Fat 10g	49%
Cholesterol 69mg	23%
Sodium 5370mg	233%
Total Carbohydrate 23g	8%
Dietary Fiber 3g	12%
Total Sugars 5g
Protein 29g
Vitamin C 18mg	89%
Calcium 37mg	3%
Iron 4mg	19%
Potassium 964mg	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.