Instant Pot Beef Stew

Name: Instant Pot Beef Stew
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 pounds chuck roast (cut into 1½ to 2 inch chunks *see notes); 1 large yellow onion (cut into 1 inch pieces); 3 stalks celery (cut into 1 inch pieces); 3 large carrots (peeled and cut at a diagonal into 1 inch pieces); 2 tablespoons garlic (minced (about 4-5 cloves per 2 TBSP)); 2 tablespoons tomato paste; 1½ pounds baby gold potato (washed and cut in half); 6 ounces mushrooms (cut in half or quartered depending on the size); 3 cups unsalted beef stock; 3 dry bay leaves; 3 teaspoons kosher salt (or to taste); ½ teaspoons cracked black pepper (or to taste); 3½ tablespoons cornstarch ((mix every 3½ TBSP of cornstarch with 3 TBSP of water to make a slurry)); 1 cup frozen peas ((optional)); Parsley (finely chopped (optional for garnish)); Oil (as needed for cooking (any neutral oil))

Instructions

Prep:15minCook:50min

This Instant Pot beef stew is incredibly easy to make, takes only 20 minutes of active cooking (then leave everything else to the Instant Pot!), and most importantly, it tastes AMAZING, just like classic beef stew! It's going to be the only way you'll ever want to make beef stew ever again! Plus, it's gluten free and a great one-pot weekday meal you throw together with plenty of leftovers for later. Enjoy this bowl of comfort by itself or with a piece of focaccia to soak it all up!

Updated at: Thu, 21 Nov 2024 11:50:25 GMT