ONE POT INSTANT BEEF STEW

Learn how to make the perfect instant pot beef stew in less than an hour and it tastes just like a Mississippi pot roast! The flavors of this meal make it taste like it’s been slowly simmered all day long. Serve it on a bed of egg noodles, with hot crusty bread, or over mashed potatoes!

Ingredients

• 1 3/4 – 2 pounds beef (chuck roast, cut into 1 1/2-2 inch pieces)
• salt and pepper
• 2 tablespoons butter
• 8 ounces baby bella mushrooms, halved or quartered
• 14-ounce bag (~ 2 cups) pearl onions
• 3 stalks celery, cut into 1-inch pieces
• 4 large carrots, cut into 1-inch pieces
• 1/2 cup pepperoncini (thinly sliced)
• 1 tablespoon EACH: tomato paste and sugar
• 1 (1-ounce) packet ranch seasoning mix*
• 2 tablespoons: Worcestershire sauce
• 2-3 tablespoons cornstarch*
• 1 1/4 – 1 1/2 cup low sodium beef broth*
• 3 cloves garlic, minced

Instructions

1. OPTIONAL: season the beef with a big pinch of salt and pepper. Heat the butter in the instant pot on the saute setting. When the butter melts, sear the beef in batches, remove to a plate.
2. INSTANT POT: In a large measuring cup, mix the beef broth with 2 scant tablespoons of cornstarch until it dissolves. Place all the ingredients in the Instant Pot and select the meat/stew setting. Time the recipe for 35 minutes. Once the stew is cooked allow it to rest in the pot for 10-15 minutes before releasing the steam. This gives the meat a chance to really soak up all those flavors. If you feel the gravy is thin, dissolve the remaining tablespoon of cornstarch with a little water and add that in with the IP on the sautee setting. Adjust salt and pepper to preference.
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