"This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot® for a simple midweek dinner."

Ingredients

  • Adjust
  • US
  • Metric
  • 1 tablespoon butter
  • 1 pound beef chuck, cut into 1-inch cubes
  • 4 Yukon Gold potatoes, cubed
  • 1 1/2 cups mushrooms, halved
  • 1 onion, cut into 6 wedges
  • 2 carrots, cut into 1/2-inch thick slices
  • 2 cloves garlic, minced
  • 3 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried rosemary
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
    2. Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
    3. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

    Nutrition Facts

    Per Serving: 352 calories;16.4 g fat;32.2 g carbohydrates;20 g protein;59 mg cholesterol;1321 mg sodium.Full nutrition
    Source: Read Full Article