Instant Pot Beef Stew

By Sprig Originals ✓ · with credit

Adapted from thesaltymarshmallow.com

Chunks of beef go tender in a rich tomato-and-Worcestershire broth with carrots and potatoes, all in one pot in about an hour. Pressure cooking gets you the deep, slow-simmered flavour of an all-afternoon stew on a weeknight.

Ingredients

• 1 1/2 lb beef stew meat
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp Italian seasoning

• 2 1/2 cups beef broth
• 2 tbsp Worcestershire sauce
• 3 cloves garlic, minced
• 1 large onion, chopped
• 16 oz baby carrots, sliced
• 1 lb potatoes, cubed
• 10 oz canned tomato sauce

• 2 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. Set the Instant Pot to Sauté and add the olive oil. Once it shimmers and sizzles, add the beef stew meat and season it with the salt, pepper and Italian seasoning.
2. Brown the beef on all sides, about 5 to 6 minutes, stirring only occasionally so it can take on colour.
3. Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to lift all the browned bits into the liquid — that's where the flavour lives.
4. Stir in the Worcestershire sauce, garlic, onion, carrots, potatoes and tomato sauce. Turn off Sauté.
5. Lock the lid on, set the steam valve to sealing, and cook on high pressure for 35 minutes. Let the pressure drop naturally for 10 minutes, then release the rest manually and open the lid.
6. Whisk the cornstarch with the cold water in a small bowl until smooth, stir it into the hot stew, and let it sit a minute or two until the broth thickens to a gravy. Taste and add more salt if it needs it.

Chef's tips

Nutrition (per serving, estimated)

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