INSTANT POT BEEF STEW

Instant Pot Beef Stew image

Provided by @MakeItYours

Number Of Ingredients 16

2 pounds stew meat
1 Tablespoon kosher salt, divided
1/2 teaspoon freshly cracker black pepper
2 Tablespoons olive oil, divided
32 ounces low-sodium beef stock
2 ounces tomato paste
14 ounces tomato puree
2 bay leaves
1 teaspoon sugar
1 Tablespoon worcestershire sauce
4 medium carrots cut into 2-inch pieces
5 medium yukon gold potatoes cut into quarters
1 large onion, chopped into 2-inch pieces
3 celery stalks cut into 2-inch pieces
2 teaspoons cornstarch + 1 tbsp water
1 cup frozen peas

Steps:

Turn the instant pot on to the saute function. Season beef with two teaspoons of salt and pepper. Add 1 tbsp olive oil to the instant pot. Once hot, add half of the beef. Let the beef brown for 3-4 minutes and turn. Brown on all sides. Remove to a plate once beef is all brown. Add the remaining olive oil and repeat with the rest of the beef.
Add the beef broth on top. Use a wooden spoon to scrape up the brown bits at the bottom of the pan. Stir in tomato paste, tomato puree, bay leaves, Worcestershire sauce, sugar, and remaining salt. Stir until tomato paste is distributed.
Add all the vegetables except for the peas on top. Cover with the lid. Turn the instant pot to the HIGH manual setting for 25 minutes. Manually release the pressure on the instant pot.
Once the steam releases, take the lid off. Turn the instant pot back to the saute function. Whisk cornstarch and water together in a small bowl. Slowly whisk into to the beef stew. Let the stew cook for another 3-4 minutes until thickened. Add in the frozen peas. Cook until thawed. Season to taste with salt and pepper. Garnish with parsley.