Instant Pot Beef Stew
Prepare your ingredients: slice chuck roast beef into cubes, chop onion, peel and cut carrots, and mince garlic.
1
Set Instant Pot to saute mode. Heat vegetable oil. While the pot heats, season cubed chuck roast beef with sea salt.
2
Add β…“ of the beef to the Instant Pot in a single layer and sear until browned on both sides. Repeat in batches until all beef is browned.
3
Remove beef from the pot and set aside. Add onion and garlic to the pot and sprinkle with dried thyme and sea salt.
4
Stir in canned tomato sauce. Saute until the onion softens, about 5 minutes. Scrape the bottom of the pot to loosen browned bits and stir them in.
5
Pour in red wine and bring to a simmer. Simmer for 1 minute. Then, add the beef back to the mixture along with any juices in the bowl. Stir well.
6
Add beef broth and your carrots. Stir, then add the lid back to the pressure cooker and cook on high pressure for 15 minutes.
7
Once 15 minutes is up, allow the pressure to naturally release for 20 minutes.
8
Remove the lid. Tilt it away from you to avoid hot steam. Whisk water and cornstarch together to create a slurry, then stir into the stew.
9
Finally, add black pepper and salt to taste. Serve, and enjoy!
10
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