Name: Instant Pot Brunswick Stew
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 servings
Cuisine: american
Ingredients: 1 pound chuck roast, cut into 1 1/2-inch pieces; Kosher salt and freshly ground black pepper; 3 tablespoons olive oil; 2 medium carrots, chopped; 2 stalks celery, chopped; 1 medium onion, chopped; One 28-ounce can diced tomatoes; 2 tablespoons light brown sugar; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon hot sauce; One 12-ounce smoked ham hock; 1 cup frozen corn; 1 cup frozen lima beans; 1 cup frozen peas; 1 russet potato, peeled and cut into 1/2-inch pieces; Bread, cornbread, biscuits or saltine crackers, for serving

Directions

Special equipment:

a 6- or 8-quart Instant Pot® multi-cooker

Set a 6-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 3 to 4 minutes. Sprinkle the beef with 1 teaspoon salt and a generous amount of pepper. Add 2 tablespoons of the oil to the pot and sear the beef on all sides until golden brown, 7 to 8 minutes. Remove to a paper towel-lined plate with a slotted spoon.
Add the remaining 1 tablespoon oil to the pot with the carrots, celery and onion and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the tomatoes, sugar, tomato paste, Worcestershire, hot sauce, 2 teaspoons salt and a few grinds of pepper and stir until combined. Add the beef, ham hock, corn, lima beans, peas, potatoes and 2 cups water and stir to combine.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
Remove the ham hock, cut off any meat and return it to the stew; discard the bone. Season the stew with salt and pepper and serve with bread, cornbread, biscuits or saltine crackers.