Instant Pot Beef Stew With Potatoes
Servings 5 servings
I love this Instant Pot beef stew dish: it's an easy, simple, and incredibly comforting beef stew with vegetables like pearl onions, carrots, potatoes, and mushrooms.
Ingredients
- 1 1/2 pounds chuck roast or beef stew meat cut into 1-2 inch chunks
- 16 ounce bag frozen pearl onions
- 8 ounces carrots about 3, peeled and chopped into 1 inch chunks
- 1 pound Russet potato about 1 large, peeled and chopped into 1 inch chunks
- 10 ounces mushrooms quartered
- 2 cups beef stock
- 3 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 1 tablespoon butter
- 1 teaspoon salt
Instructions
- In a bowl, toss beef chunks with flour until coated.
- Add butter to the pressure cooker. Turn on the saute setting at medium heat. When the butter is melted, add beef chunks. Cook until browned on all sides, about 5 minutes, stirring frequently.
- Add beef stock to the pot, stirring well and breaking apart any beef bits stuck to the bottom of the pot. Add salt and tomato paste, stirring until dissolved.
- Add remaining ingredients (frozen pearl onions, carrots, potatoes, mushrooms) to the pot. Stir.
- Close and lock the lid on the pressure cooker. Select the meat/stew function and set the cooking time to 35 minutes. When finished, let sit for 10 minutes to naturally release the pressure before using the steam release handle to vent.
- Open the lid and stir. Taste and add additional salt if needed. Serve hot and optionally garnish with chopped parsley.