Name: Instant Pot Beef Stew
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1.5-2 lbs beef chuck roast, cut into 1-2 inch chunks; 1 yellow onion, diced; 2 cloves garlic, minced; 3 celery stalks, sliced diagonally in thick pieces; 5 carrots, sliced diagonally in thick pieces; 6 yukon gold potatoes, quartered; 2 c beef broth; 1/2 c red wine (I used cabernet); 1 T Worcestershire sauce; 2 tsp salt; 1/2 tsp pepper; 5 sprigs fresh thyme; 1 tsp paprika; 1 T sugar

Instant Pot Beef Stew

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5 from 1 review

Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Yield: 4 1x

Ingredients

1.5–2 lbs beef chuck roast, cut into 1–2 inch chunks
1 yellow onion, diced
2 cloves garlic, minced
3 celery stalks, sliced diagonally in thick pieces
5 carrots, sliced diagonally in thick pieces
6 yukon gold potatoes, quartered
2 c beef broth
1/2 c red wine (I used cabernet)
1 T Worcestershire sauce
2 tsp salt
1/2 tsp pepper
5 sprigs fresh thyme
1 tsp paprika
1 T sugar

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Instructions

Put all ingredients in your instant pot, toss it all around, and press the meat/stew function for 35 minutes high pressure.
Once the 35 minutes is up, let the cooker naturally cool and release pressure.
Now open the steam valve, carefully open the lid, and give it a good stir.
Serve in bowls with fresh thyme & toasted bread.

Notes:

You can also use a crockpot if you don’t have an instant pot. I would suggest browning the meat prior to putting it in your crockpot with all other ingredients. Hope it’s delicious!

Find it online: https://www.tippsinthekitch.com/instant-pot-beef-stew/