Instant Pot Beef Stew
Adapted from The Salty Marshmallow
Ingredients
- 1 1/2 lb 680 g beef stew meat
- 1 tbsp 15 ml olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp Italian seasoning
- 2 tbsp 30 ml Worcestershire sauce
- 3 cloves garlic, minced
- 1 large onion, chopped
- 16 oz 450 g baby carrots, sliced
- 1 lb 450 g potatoes, cubed
- 2 1/2 cup 600 ml beef broth
- 10 oz 280 g tomato sauce
- 2 tbsp 16 g cornstarch
- 2 tbsp 30 ml cold water (for slurry)
Method
- Add the olive oil to the Instant Pot and turn on the sauté function. When the oil starts to sizzle, add the meat and season with the salt, pepper, and Italian seasoning.
- Cook the meat until browned on all sides.
- Add the beef broth and scrape the brown bits from the bottom of the pot with a spoon.
- Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
- Close the lid and steam valve on the Instant Pot.
- Cook on high pressure for 35 minutes, then let the pressure release naturally for 10 minutes before doing a quick release.
- Mix the cornstarch and cold water in a small bowl and stir into the stew until thickened.