Instant Pot Beef Stew

Total Time Prep: 25 mins. Cook: 1 hr.

Yield 8 servings

When the cold weather hits, Instant Pot beef stew is your friend. It's a warming, comfort-food meal, and the pressure cooker not only makes it quicker but also extracts more flavor from the beef.

Ingredients

2 pounds beef stew meat
3 teaspoons salt, divided
2 teaspoons pepper, divided
2 tablespoons canola oil
1 large onion, chopped
4 garlic cloves, minced
1/4 cup tomato paste
1 teaspoon paprika
1 teaspoon dried thyme
1/2 cup dry red wine
3 cups beef stock
1 tablespoon Worcestershire sauce
5 medium Yukon Gold potatoes, chopped
3 medium carrots, chopped
2 celery ribs, chopped
2 fresh rosemary sprigs
2 bay leaves
3 tablespoons cornstarch
3 tablespoons cold water
Minced fresh parsley, optional

Directions

Sprinkle beef with 2 teaspoons salt and 1 teaspoon pepper. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches. Set aside.
Add onion; cook 3-4 minutes or until slightly soft. Add garlic and tomato paste; cook 1 minute longer. Add paprika, thyme, remaining 1 teaspoon salt and remaining 1 teaspoon pepper; cook and stir until fragrant, about 1 minutes. Add wine, stirring to loosen browned bits.
Return beef to pressure cooker. Stir in stock, Worcestershire sauce, potatoes, carrots and celery. Press cancel. Place rosemary sprigs and bay leaves on top.
Lock lid; close pressure-release valve. Adjust to pressure cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick release any remaining pressure.
In a small bowl, mix cornstarch and cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Stir constantly until thickened, 1-2 minutes. If desired, garnish with parsley.

Nutrition Facts

1 serving: 389 calories, 12g fat (3g saturated fat), 71mg cholesterol, 1188mg sodium, 39g carbohydrate (6g sugars, 4g fiber), 28g protein.