Chunky Beef Stew Instant Pot Recipes

Steps:

• Add the oil to the Instant Pot® and set to saute (see Cook's Note).
• Meanwhile, toss the beef with the flour, 2 teaspoons salt, and a generous amount of pepper in a medium bowl. Add the meat and all the flour to the Instant Pot® in a single layer and cook, undisturbed, until golden brown on the bottom, about 3 minutes. Stir once and allow to brown for another 2 to 3 minutes. Add the tomato paste and stir to coat. Add the wine and bring to a boil. Cook for 1 minute, scraping up browned bits from the bottom of the pot with a wooden spoon.
• Add the carrots, celery, thyme and onions and stir to coat. Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 40 minutes. After the pressure cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid.

Steps:

• 1. Turn Instant Pot on to Saute and add the butter. Once the butter is melted add the onions and saute for 3 minutes - stirring frequently. Toss in the mushrooms and continue to stir and cook for another 3 minutes.
• 2. Add the meat to the pot and stir for 2 minutes then hit cancel to stop the saute.
• 3. Toss in the carrots, celery, potatoes and then sprinkle with Montreal Steak Seasoning. Pour the beef consomme over all and stir. Add the tomato paste and 1 soup can of water and stir again to incorporate. The contents should be almost - but not entirely - covered by the liquid.
• 4. Attach the lid and set the the vent to seal. Set the Instant Pot control to pressure cook then set the timer for 24 minutes.
• 5. Once the stew is finished stir in the optional frozen peas and the corn if you are using those allow to set for 5 minutes.
• 6. If you prefer your stew to have a thicker sauce/gravy then now is the time to prepare the package gravy by using only half of the liquid on the instructions. Whisk together then add the liquid from the stew. Once you have it well blended pour over the stew and stir. If you are making your own roux use the liquid from the stew to complete your sauce/gravy.
• 7. Serve hot and season with salt and pepper to taste.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
• Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.