Instant Pot Beef Stew
YIELD
6 servings
TYPE
Instant Pot
TIME
56 minutes
LEVEL
Beginner
- 2 Tbsp. vegetable oil - 3 lbs. chuck roast - 1 Tsp. fine sea salt - 1/2 cup red wine - 1 cup beef broth - 1 lb. carrots cut - 2 cloves garlic minced - 1 large onion chopped - 15 oz. canned tomato sauce - 1/2 Tsp. black pepper - 1 Tsp. dried thyme
Ingredients
Prepare ingredients.
1
Slice 3 lbs. chuck roast beef into cubes, chop 1 large onion, peel and cut 1 lb. carrots, and mince 2 cloves garlic.
Cook beef.
2
Set Instant Pot to saute mode. Heat 2 Tbsp. vegetable oil, and season beef with sea salt. Once oil is hot, add in beef and sear until browned.
Cook onions and garlic.
3
Remove beef from the pot and set aside. Add onion and garlic to the pot and sprinkle with 1 Tsp. dried thyme and 1/2 Tsp. sea salt.
Add tomato sauce.
4
Stir in 15 oz. canned tomato sauce. Sauté until the onions softens, scrape the bottom of the pot to loosen up any browned bits.
Add red wine.
5
Pour in 1/2 cup red wine and bring to a simmer. Then, add beef back into the pot and stir well.
Pressure cook.
6
Add 1 cup beef broth and your carrots. Stir, and cook on high pressure for 15 minutes.
Natural release.
7
Once 15 minutes is up, allow the pressure to naturally release for 20 minutes.
Thicken the sauce.
8
Whisk in 1/4 cup water and 1 Tbsp. cornstarch together, and stir into the stew to thicken it up.
Serve and enjoy.
9
Finally, add 1/2 Tsp. black pepper and salt to taste. Serve, and enjoy!
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-Isabel