Instant Pot Beef Stew
This beef stew is the epitome of comfort food for those cold fall and winter days. Typically a stew like this takes all day to tenderize the beef and meld the flavors together, but with an Instant Pot, you can now have this soul-warming stew in an hour or less!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 people
- 2-3 lbs Beef Stew Meat
- 4-5 Red Potatoes cubed, skin on
- 1 Red Onion chopped
- 4 Carrots chopped
- 4 Celery
- 1 tbsp Garlic minced
- 2 tbsp Butter
- 1/2 cup Red Wine can use beef broth if you don't want to use wine
- 4 tbsp Tomato Paste
- 2 cups Beef Broth
- salt & pepper to taste
- 2 tbsp cornstarch
Turn instant pot on to Saute mode, melt butter in the pot.
Add 1/2 the meat (do not crowd pot) and sear all sides of beef, remove & set to the side. Sear the remaining half of the beef, remove & set to the side.
Add Onions, Carrots & Celery. Saute 3 min. Add Red Wine and deglaze the pan by scraping the bottom with wooden spoon.
Add garlic and saute another couple of minutes. Then add the tomato paste & stir. Add the Beef Broth and turn the Instant pot off. Make sure to scrap the bottom of the pot and get all stuck on particles.
Add the beef stew meat back in and add the red potatoes. Stir.
Put Instant Pot lid on and seal. Set for HIGH Pressure and for 35 minutes. When cooking is complete, do a manual release on the pressure and turn to low Saute mode.
Add 2 drops of Thyme and 2 drops of Oregano Vitality Essential Oils. Stir. Mix cornstarch with a couple tablespoons of the beef stew liquid. Add to pot and stir well. Allow stew to thicken.
Serve in a bowl or my favorite a sourdough bread bowl.