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rustic instant pot® beef stew

COOKING TIME: 49 minutes  (does not include pressure build and pressure release time)

YIELDS: 4 servings

1 medium chopped onion
2 cloves minced garlic
2.5 pounds lean, boneless, beef chuck chopped into 1.5 inch cubes
2 tbsp’s avocado oil
3 medium carrots rustically chopped
2 celery sticks rustically chopped
3 medium white potatoes peeled and rustically chopped
1 tsp dried thyme
1 cup tomato sauce
1.5 cups of beef broth
1 tbsp cornstarch
1 tbsp water
¾ cup frozen peas
Sea or Himalayan salt to taste

Heat avocado oil in the Instant Pot® on sauté setting then add beef. Allow beef to brown for 7-10 minutes. Stir ensuring all meat is seared. Transfer the beef with tongs to a large plate. Add the onion and garlic to the Instant Pot® and allow to cook until softened, 4 minutes. Add carrots, celery and potatoes. Allow all ingredients to sauté, 4 minutes. Add the thyme and stir for 1 minute until fragrant. Add back the beef and give all ingredients a good stir. Add tomato sauce and beef broth. Stir well. Lock the lid on and ensure the valve is set to seal. Set to cook for 25 minutes on HIGH pressure. When finished, and if time permits, let the pot naturally release. If in a hustle, carefully quick release. Once it is safe to open the lid, turn off the pressure cooker setting and set to sauté. Add the peas and salt to taste. In a separate cup add the cornstarch and water and stir. Add to the Instant Pot® and let cook for 5 minutes. Enjoy!

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