Instant Pot® Beef and Veg Stew The Best Recipes

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Instant Pot® Beef and Veg Stew

"This is not your typical Instant Pot® stew. It has no potatoes, but it does have tons of flavor. Serve with lots of crusty bread and enjoy!"

Ingredients :

• 1 pound extra lean stewing beef, cut into bite-sized pieces
• 2 tablespoons olive oil, or more to taste
• 1 large onion, diced
• 3 cloves garlic, finely chopped
• 1 splash red wine (optional)
• 3 cups chopped carrots
• 2 cups chopped celery
• 1 1/2 cups canned diced tomatoes
• 1 1/2 cups chicken broth
• 1 sprig chopped fresh thyme
• 1 bay leaf
• salt and ground black pepper to taste
• 1/3 cup chicken broth
• 2 tablespoons cornstarch

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H30M

• Heat oil in the pot of an electric pressure cooker set on Saute mode. Add beef; cook until browned on all sides, about 5 minutes. Add onion and cook, stirring constantly, until soft, 3 to 5 minutes. Add garlic; cook until fragrant, about 1 minute.
• Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon to deglaze. Add carrots, celery, and tomatoes; stir well. Add 1 1/2 cups chicken broth, thyme, bay leaf, salt, and pepper.
• Close and lock the lid. Select Meat/Stew option or high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Mix 1/3 cup broth with cornstarch to make the slurry.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute option and bring mixture to a boil. Slowly add in the slurry. Let simmer until stew thickens slightly, 3 to 5 minutes.

Notes :

• Use any extra-lean cut of beef you like.

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