Instant Pot Beef Stew

2 lbs stew meat

2 tbsp olive oil

1 yellow onion diced (1/2 cup of diced frozen onion works too)

1.5 lbs baby potatoes

0.5 lbs carrots (baby carrots or full size)

10 oz bag of frozen peas

4 cups beef stock

1 tsp salt

1/2 tsp black pepper

1 tsp italian seasoning

1 tsp thyme

1 tbsp worcester sauce

2 tbsp tomato paste

1 bay leaf

Thickener

2 tbsp corn starch

4 tbsp water

Set instant pot to saute. Add 1 tbsp of olive oil to instant pot and brown stew meat. Brown in 2 batches 1 lb at a time or do it all at once if it will fit. Allow meat to brown on each side for at least 4 minutes.

Once the meat has browned, remove from instant pot and set aside. Add another tbsp of olive oil and saute onion (2-4 minutes).

Add 1 cup of beef stock to deglaze the pot. Be sure to scrape up any little bits so it won’t burn during the pressure cooking portion.

If you haven’t already turn off the saute mode.

Add the tomato paste and stir until combined. Then add the salt, pepper, italian seasoning, thyme, worcester sauce, and the rest of the beef stock and stir.

Add the stew meat back to the instant pot.

Pour the potatoes, carrots, and frozen peas on top of the meat. DO NOT STIR.

Put the top on the instant pot. Make sure it is set to seal and not venting. Set to high pressure cooking for 35 minutes (just hitting the meat/stew button works on mine).

Once finished pressure cooking allow to natural release for 10-15 minutes, then quick release.

Mix the corn starch and cold water together to form a slurry. Turn on saute mode and add corn starch slurry stirring to thicken the broth of the stew. Turn off instant pot once the broth has reached the desired thickness.

Now it is ready to enjoy.