Beef Stew (Instant Pot)

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Ingredients

2 pounds chuck steak or blade steak , 1.5 inch thick
1 tablespoon olive oil
2 small cans sliced mushrooms
1 medium onion , thinly sliced
4 cloves garlic , crushed and minced
2 bay leaves
¼ teaspoon dried thyme
¼ cup water
5 small red potatoes , quartered
2 medium carrots , cut in 1 ½ inch chunks
2 stalks celery , cut in 1 ½ inch chunks
3 tablespoons  tomato paste
½ cup frozen peas
Salt and black pepper to taste

Chicken Stock
1½ cup unsalted chicken stock
1 tablespoon Worcestershire sauce
1 tablespoon regular soy sauce
1 tablespoon fish sauce (can substitute with regular soy sauce)

Method

  1. Brown Chuck Roast Steak: 
    • Heat up Instant Pot by using the "Sauté More" function. Wait until the Instant Pot says HOT. Pat dry the chuck roast, then season one side of the beef with salt and black pepper.
    • Drizzle 1 tbsp (ish) olive oil in inner pot. Ensure to coat oil over the whole bottom of the pot.
    • Carefully place the seasoned side of chuck steaks in Instant Pot. Season the other side of beef with salt and black pepper. Brown one side for 7 minutes before flipping over, then brown the other side for another 7 minutes. Remove and set aside in a large container.
  2. Sauté Mushrooms: 
    • Add sliced mushrooms in Instant Pot, then sauté until all moisture from the mushrooms has evaporated and the edges are slightly crisped & browned (~6 minutes). Taste and season with salt and ground black pepper if necessary. Remove and set aside.
  3. Sauté Onion and Herbs: 
    • Add in sliced onions, then sauté for 3 minutes. Add in minced garlic, 2 bay leaves, ¼ tsp  dried thyme, then sauté for another minute.
  4. Deglaze Instant Pot: 
    • Pour in ¼ cup water, then completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.
  5. Pressure Cook Beef Stew: 
    • Turn off the Instant Pot. Cut the browned chuck steak into 1.5 - 2 inches thick cubes
      Add 1½ cup unsalted chicken stock, 1 tbsp  Worcestershire sauce, 1 tbsp regular soy sauce, and 1 tbsp fish sauce in Instant Pot. Give it a quick mix.
    • Add the cubed beef into the cooking liquid (ensure they are partially submerged in the liquid). Don't forget to add in the meat juice!
    • Add in quartered potatoes, carrot chunks, and celery. Layer 3 tbsp (50g) tomato paste on the very top.
    • Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 32 minutes, then Natural Release for 10 minutes. Remove the lid carefully.
  6. Thicken Beef Stew and Add Vegetables:
    • Bring the yummy gravy to a simmer with the "Sauté More" function. Breakdown the mushy potatoes and carrots with a wooden spoon, then stir to thicken the beef stew. 
    • *Pro Tip: The beef stew should be thick enough at this point. If necessary, you can thicken the gravy with flour or cornstarch + water mixture.
    • Add in frozen peas & sautéed mushrooms. Taste and season with salt and ground black pepper if necessary (we added 2 pinches of salt).

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