Instant Pot Beef Stew

• servings: 6 servings
• total time: 1 hour 25 minutes

Ingredients

1 tablespoon vegetable oil

2 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes

2 tablespoons all-purpose flour

Kosher salt and freshly ground black pepper

2 tablespoons tomato paste

1/3 cup dry red wine

3 carrots, cut into 2-inch pieces

3 celery ribs, cut into 1-inch pieces

1 sprig fresh thyme

1 cup frozen pearl onions

Directions

Add the oil to the Instant Pot® and set to saute (see Cook's Note).

Meanwhile, toss the beef with the flour, 2 teaspoons salt, and a generous amount of pepper in a medium bowl. Add the meat and all the flour to the Instant Pot® in a single layer and cook, undisturbed, until golden brown on the bottom, about 3 minutes. Stir once and allow to brown for another 2 to 3 minutes. Add the tomato paste and stir to coat. Add the wine and bring to a boil. Cook for 1 minute, scraping up browned bits from the bottom of the pot with a wooden spoon.

Add the carrots, celery, thyme and onions and stir to coat. Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 40 minutes. After the pressure cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid.

Nutrition

• Calories: 494
• Total Fat: 34g
• Saturated Fat: 14g
• Cholesterol: 129mg
• Sodium: 620mg
• Total Carbohydrate: 8g
• Dietary Fiber: 2g
• Total Sugars: 3g
• Protein: 37g