The instant pot is a blessing within a blessing. I will always and forever make soups, sauces and stews in my instant pot. I have mastered the most delicious beef stew, perfect for a cold, snowy day, or for a good ole fashioned comforting pick me up.
Servings; 4-5 Model; Mini Lux
Ingredients;
Pound of Stew Meat Quarter Pound of Red Potatoes, cut up 1 Medium Onion, Diced 1/2 Bag-3/4 Bag of Baby Carrots, cut up 2 cups Beef Broth (2 cups water to 3 bouillon) 2 tbsp Worcestershire sauce 1 10oz can tomato sauce 2 Garlic Cloves, Minced 1 teaspoon Salt 1 teaspoon Pepper 1 1/2 Teaspoon Italian Seasoning 1 Tbsp Olive Oil 2.5 Tbsp Cornstarch 2.5 Tbsp Water
Directions;
1. Turn Instant Pot to “Sauté” and add oil. Once it says “Hot” add stew meat with salt, pepper & Italian seasoning. Brown meat. 2. Once meat is browned on all sides, add broth and scrape up any stuck on food at the bottom of the bottom. 1 minute. 3. Stir in Worcestershire, Garlic, Potato, Carrots, Onions & tomato sauce. 4. Select “Cancel” then select “Pressure Cook” 35 minutes. Vent on Sealing. Keep in mind, it will take longer than 35 minutes, as there is additional wait time to come to pressure. 5. Once it beeps, let it naturally release pressure for 10 minutes, then quick release the rest. 6. In a small cup/bowl, mix together cornstarch & COLD water. Carefully open the lid and stir in mixture until thickens. Serve hot with dinner rolls.
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