Instant Pot® Beef and Potato Stew
Prep: 20 minutes plus pressurizing and standing
Cook: 45 minutes • Serves: 8
3 tablespoons cornstarch
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon tomato paste
1 container (32 ounces) Busch’s™ Beef Flavored Stock
2 tablespoons balsamic vinegar
1 large russet baking potato, peeled and cut into 1/2-inch pieces
1/2 cup chopped carrots
1/2 cup frozen pearl onions
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1/2 cup frozen peas, thawed
Chopped parsley for garnish (optional)
1. In large bowl, sprinkle beef cornstarch, salt and pepper; toss to coat.
2. In 6-quart Instant Pot, add oil and select Sauté-More setting. Add beef; cook 8 minutes or until starting to brown, stirring frequently. Add garlic and tomato paste; cook 1 minute or until fragrant, stirring frequently. Add 1/2 cup stock and vinegar; cook 1 minute, scraping browned bits from bottom of pot with wooden spoon. Stir in potato, carrots, onions, thyme, Worcestershire sauce and remaining 3-1/2 cups stock. Place lid on Instant Pot and close pressure valve to seal; pressure cook 35 minutes. Quick release pressure; remove lid and stir in peas. Let stand 2 minutes or until peas are heated through; with ladle, skim fat from top. Makes about 8 cups.
3. Serve stew sprinkled with parsley, if desired.
Approximate nutritional values per serving (1 cup):
343 Calories, 19g Fat, 7g Saturated Fat, 93mg Cholesterol, 626mg Sodium,
15g Carbohydrates, 2g Fiber, 3g Sugars, 0g Added Sugars, 27g Protein