Hearty Instant Pot Beef recipe
Instant Pot Beef Recipe Below ↙️
🐺1 TB olive oil
🐺1-1/2 tsp. coarse sea salt + 1 tsp. cracked pepper
🐺2 lbs. chuck roast, tough pieces + fat removed; cut into 1-in cubes
🐺1 TB red cooking wine or red wine vinegar
🐺2 TB Worcestershire sauce
🐺1 large onion, chunks
🐺5-6 large carrots, thick slices
🐺2 stalks celery, chunks
🐺1 lb. baby gold potatoes, quarter chunks
🐺2 tsp. minced garlic
🐺2 C. beef broth
🐺1 tsp. fish sauce
🐺1 tsp. soy sauce
🐺1 tsp. Italian herb seasoning
🐺1 tsp. dried thyme
🐺1 bay leaf
🐺8 oz. tomato sauce
🐺2 TB corn starch
🐺2 TB water
Cook Also: Easy Mango Habanero Recipe Sauce
Select Saute button on More + add oil. Heat until IP reads “Hot.” Meanwhile, pat beef chunks with a paper towel to absorb the extra liquid. Season with sea salt + pepper. Make sure all sides are seasoned. Add meat to the pot and allow to cook until lightly golden. Flip the pieces to sear the other side. Roughly 3-4 mins on each side. Deglaze the pan with red wine + Worcestershire. Scrape up browned bits + make sure the bottom is “clean” to avoid burning later. Turn off.
Add onions, carrots, potatoes, celery, garlic, beef broth, fish sauce, soy, + herbs. Give a quick stir to coat everything. Pour tomato sauce over top. Do not stir.
Add lid, seal, + use Pressure Cook function on High. Set cook time for 35 minutes. Natural pressure release for 15 mins.
Remove lid. In a small bowl, mix cornstarch + water to make a slurry. Stir into the stew. Turn on Saute mode on More. Allow the stew to thicken to desired consistency, stirring occasionally. Usually, 2-3 mins should cover it.
This stew is a heart meal on its own, but a crusty roll or baguette is delicious with it! Enjoy!