This Instant Pot Beef Stew is actually nothing else but my insanely popular Slow Cooker Beef Stew. It was born out of necessity when I had kind of forgotten about thawing the meat… And decided to try this stew in the pressure cooker. Huge success, hooray! It's now one of my go-to easy, comforting dinners that's so quick to put together. With plenty of vegetables, tender beef and the best gravy you'll ever taste.
4large carrotspeeled, ends trimmed and cut into chunks
4large celery stickstrimmed and thickly sliced
8ouncesbrown button mushroomscleaned and quartered
½cupfrozen peasno need to defrost
Brown the meat: Set instant pot to sauté and heat oil in it. Add beef, season with salt and pepper and stir. Sprinkle flour over the meat and stir well. Cook until browned.
Start the gravy: Add onions and cook until starting to soften. Stir in garlic, Italian seasoning and tomato paste and cook, stirring constantly, until herbs are fragrant, about 30 seconds. Pour wine into the pan, scratching the browned bits off the bottom. (make sure to catch all bits or burn warning may get triggered; browning can be done in a skillet on the stove instead). Cook until thickened, about 1 minute. Stir in stock, Worcestershire sauce, maple syrup, salt and pepper.
Cook: Add potatoes, carrots, celery and mushrooms to the instant pot. Stir very well. Close lid on the Instant Pot and set steam valve to "sealing". Press "meat/stew" button. Once cooking time is up, allow a natural pressure release (just leave the instant pot alone until it's safe to open).
Finish: Once pressure has released, release lid. Stir well and check for seasoning and consistency. Set Instant Pot to sauté and add peas. Bring to a boil and simmer for 5 minutes. Thicken with a slurry of 1-2 tablespoons cornstarch and 2-3 tablespoons water, if desired.