Instant Pot Beef Stew
- 1 pound beef chuck roast, cut into 2-inch cubes
- Kosher salt
- ½ tablespoon ghee, avocado oil, or fat of choice (I use coconut oil)
- 1 medium onion, thinly sliced
- ½ pound cremini mushrooms, cleaned, stemmed, and quartered (optional)
- 1 tablespoon tomato paste
- 3 garlic cloves, peeled
- 1 tablespoon coconut aminos
- ½ teaspoon compliant fish sauce
- 2 fresh thyme sprigs (or 1 teaspoon dried thyme)
- 1 dried bay leaf
- freshly ground black pepper
- 2 large carrots, peeled and cut into 1-inch pieces
- ½ pound Yukon Gold or Russet potatoes,quartered
- 2 tablespoons Italian parsley, roughly chopped for garnish
- Generously toss 1-2 teaspoons of kosher salt with the cubed beef. Turn pressure cooker to saute (I use this Instant Pot pressure cooker, LOVE IT!). When hot, add cooking fat to insert of pressure cooker. Once oil is hot, add mushrooms (if using) and saute for 2 minutes. Add onions and sweat until soft. Season generously with salt and pepper.
- Stir in the tomato paste and garlic and saute until fragrant, about 30 seconds.
- Add the salted beef and the coconut aminos, fish sauce, thyme and bay leaf. Stir to combine. Press the Keep Warm/Cancel button to stop the sauteing process. Place the lid on the cooker and tighten. Make sure steam vent is closed.
- Press the "Meat" button. Mine manually sets to 25 minutes on high pressure. Then walk away.
- Once it's finished cooking, let the pressure cooker release pressure on its own for 15 minutes. After 15 minutes, twist the steam nozzle to make sure there is no more pressure to be released. Once you are sure there is no more pressure, turn the top to open.
- Remove stew from cooker and place in a container covered with foil, preferably in a warm oven to keep warm. Place the carrots and potatoes on the steam rack in the pressure cooker (it's ok if there is still some stew particles in the pot, they'll add flavor). Add about ½ cup water to the bottom of the cooker. Place lid on cooker, close steam nozzle and set cooker to "Manual" for 4 minutes on high pressure. The cooker will do it's thing. When it's done after 4 minutes, manually release the steam and open the lid.
- Add the carrots and potatoes to the stew and toss to combine. Garnish with chopped parsley.
Recipe adapted from Nom Nom Paleo – Pressure Cooker Beef Stew