Instant Pot® Beef and Veg Stew

This is not your typical Instant Pot® stew. It has no potatoes, but it does have tons of flavor. Serve with lots of crusty bread and enjoy!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 465 Calories

Ingredients

• 2 tablespoons cornstarch
• 1 ½ cups chicken broth
• 1 bay leaf
• ⅓ cup chicken broth
• 2 cups chopped celery
• salt and ground black pepper to taste
• 1 large onion, diced
• 3 cups chopped carrots
• 3 cloves garlic, finely chopped
• 2 tablespoons olive oil, or more to taste
• 1 pound extra lean stewing beef, cut into bite-sized pieces
• 1 splash red wine (Optional)
• 1 ½ cups canned diced tomatoes
• 1 sprig chopped fresh thyme

Recipe Instructions

Step 1

Heat oil in the pot of an electric pressure cooker set on Saute mode. Add beef; cook until browned on all sides, about 5 minutes. Add onion and cook, stirring constantly, until soft, 3 to 5 minutes. Add garlic; cook until fragrant, about 1 minute.

Step 2

Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon to deglaze. Add carrots, celery, and tomatoes; stir well. Add 1 1/2 cups chicken broth, thyme, bay leaf, salt, and pepper.

Step 3

Close and lock the lid. Select Meat/Stew option or high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Mix 1/3 cup broth with cornstarch to make the slurry.

Step 5

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute option and bring mixture to a boil. Slowly add in the slurry. Let simmer until stew thickens slightly, 3 to 5 minutes.