CHUNKY BEEF STEW - INSTANT POT

Chunky Beef Stew - Instant Pot image

Provided by Maggie M

Time 24m

Number Of Ingredients 13

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1 Tbsp butter
1/2 c chopped onion
1 c small button mushrooms or larger ones cut in half or quarters
1 lb beef - stew meat, round steak .. any cut you want to use
2 c carrot chunks - no bigger than 1" in length1/2" thick
1 c thickly sliced celery - no bigger than 1" in length
2 medium size russet potatoes or 4 little red potatoes
2 tsp montreal steak seasoning
1 can(s) beef consomme
2 Tbsp tomato paste
1/2 c frozen baby peas - optional
1/2 c corn - canned or frozen - optional
1 pkg low sodium beef gravy mix or a roux of 2 tbsp butter and 1 tbsp flour

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.