The BEST Instant Pot Beef Stew {Super Tender}

🧂 Ingredients

• 2 tbsp olive oil
• 2 lb chuck roast

  cut into 1 1/2 inch pieces
• 1 tsp salt

  plus more to taste
• 1/2 tsp pepper
• 1 yellow onion

  chopped
• 4 cloves minced garlic
• 3 carrots

  peeled and chopped
• 2 Yukon gold potatoes

  chopped
• 2 celery stalks

  chopped
• 1 tbsp Worcestershire
• 1 tsp Italian seasoning
• 3 sprigs fresh thyme

  plus more for garnish
• 1 sprig fresh rosemary

  plus more for garnish
• 2 bay leaves
• 1 cup beef broth
• 1/2 cup dry red wine

  omit if desired
• 1/2 cup peas
• 2 tbsp cornstarch
• 1 tbsp water

Instructions

• 1 Heat olive oil in the Instant Pot on saute mode. Season beef chunks with about
  half the salt and pepper, then sear in single layer batches for 2 minutes per
  side until browned. Remove and repeat until all beef is seared.
• 2 Keeping Instant Pot on saute mode, add another splash of olive oil and onions,
  cooking for 2-3 minutes. Add garlic, then turn off saute mode.
• 3 Add beef and juices back to pot, along with remaining ingredients except for
  peas, cornstarch and water. Cook on high pressure for 25 minutes.
• 4 Let the pressure release naturally. Remove bay leaves and mix cornstarch and
  water together if you desire a thicker gravy, stirring this mixture in along
  with peas.
• 5 Garnish with extra thyme and rosemary if desired, then serve and enjoy!

Nutrition Info