Name: Instant Pot Beef Stew
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6 servings
Ingredients: 1 tablespoon vegetable oil; 2 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes; 2 tablespoons all-purpose flour; Kosher salt and freshly ground black pepper; 2 tablespoons tomato paste; 1/3 cup dry red wine; 3 carrots, cut into 2-inch pieces; 3 celery ribs, cut into 1-inch pieces; 1 sprig fresh thyme; 1 cup frozen pearl onions

Directions

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40m Easy 91%

CLASS

Special equipment:

an Instant Pot® multi-cooker

Add the oil to the Instant Pot® and set to saute (see Cook's Note).
Meanwhile, toss the beef with the flour, 2 teaspoons salt, and a generous amount of pepper in a medium bowl. Add the meat and all the flour to the Instant Pot® in a single layer and cook, undisturbed, until golden brown on the bottom, about 3 minutes. Stir once and allow to brown for another 2 to 3 minutes. Add the tomato paste and stir to coat. Add the wine and bring to a boil. Cook for 1 minute, scraping up browned bits from the bottom of the pot with a wooden spoon.
Add the carrots, celery, thyme and onions and stir to coat. Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 40 minutes. After the pressure cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid.

Cook’s Note

Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer's guide.

Instant Pot Beef Stew

Ingredients

Directions

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Cook’s Note

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