instant pot - beef stew

• 2 lb stewing beef, cut into 1/2" to 1" pieces
• 1 tsp salt, divided
• 1/2 tsp pepper
• 3 tbsp all-purpose flour
• 2 tbsp olive oil, divided
• 1 onion, finely diced
• 3 tbsp tomato paste
• 2 cups beef broth
• 3 carrots, sliced thick
• 3 medium russet potatoes, cubed
• 3 tsp Worcestershire sauce
• 1 bay leaf
• 1/2 tsp thyme
• 2 cups frozen peas

Place beef in a bowl. Sprinkle with 1/2 tsp of the salt and pepper; toss to coat. Add flour, tossing to coat.

Set the Instant Pot to Sauté and More. Add 1 tbsp of the oil to the inner pot. Brown half of the beef, stirring, for 3 minutes; transfer to bowl. Add remaining 1 tbsp oil to the inner pot; repeat with remaining beef. There will be lots of browned bits stuck to the bottom of the inner pot.

Stir in onion and cook until soft for 3 to 4 minutes. Mix in tomato paste and balance of salt. Cook, stirring frequently, for another minute. Add beef broth, and completely deglaze the inner pot using a wooden spoon.

Return beef and any juices to the inner pot. Add carrots, potatoes, Worcestershire sauce, bay leaf and thyme. Stir in peas. Lock lid; set valve to Sealing. Set on Manual (or Pressure Cook) for 15 minutes. When cooking finishes, Natural Pressure release for 8 minutes. Then do a Quick Release until the pin drops.

Remove Bay Leaf before serving.

Recipe Hints

• A Lux Instant Pot will automatically be on More when you sauté
• Be sure to deglaze the inner pot completely or you may get the burn notice
• You can opt to add the peas once the pressure has been released
• You can add optional mushrooms and celery

Back to the Main Dishes page
Back to the Instant Pot page