Irresistible Instant Pot Beef Stew

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • 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
  1. Instructions
  2. 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.
  3. 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.