INSTANT POT BEEF STEW 

▢3-4 lb chuck roast ▢32 ounces beef broth ▢1 onion chopped ▢3 garlic cloves minced ▢1 teaspoon salt ▢1 tso pepper ▢¼ cup olive oil ▢1 lb. chopped butternut squash ▢2-3 cups carrots thick sliced ▢4 celery stalks chopped ▢2 tablespoon tomato paste ▢2 tablespoon beef bouillon prefer the brand better than bouillon ▢1 cup peas ▢2 sprigs fresh thyme or 1 teaspoon dried thyme ▢2 sprigs fresh oregano or 2 teaspoon drieg oregano leaves ▢1 large bay leaf ▢2 tablespoon red wine vinegar can also use red or white wine ▢4 tbsp corn starch ▢1 cup water or beef broth

INGREDIENTS

Start by cutting your chuck roast into large bite size pieces. about 2 inch pieces. heat your instant pot on saute setting. In olive oil sear your beef on sides. Do not cook through. Season with salt and pepper.

STEP 1

Add in onion, garlic and herbs. Saute for a few minutes to soften onions.

STEP 2

Using your red wine vinegar deglaze the pan while still hot by pouring in and scraping the bottom. – 

STEP 3

Add in tomato paste, 1 cup broth. Seal pressure cooker and cook for 15 minutes high pressure. Let natural release.

STEP 4

Remove lid and add in carrots, celery, remaining broth, bouillon. Seal lid and cook another 10 minutes. Letting natural release.

STEP 5

For thicker stew: Remove lid, bring to boil. Using cornstarch and 1 cup cold or room temp water or broth mix together (making a slurry) and mix into boiling stew. Add frozen peas and stir. Serve hot.

STEP 6

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