Instant Pot Vegetable Beef Stew
Easy Instant Pot Vegetable Beef Stew. Hearty and filling for a cold winter night.
Equipment
- Instant Pot
Ingredients
- 2 pounds beef stew meat cubed
- 1 tsp kosher salt
- 1 tsp cracked pepper
- 1 tsp paprika
- 2 tbsp flour
- 2 tbsp olive oil
- 4 cloves garlic thinly sliced
- 3 sprigs thyme
- 3 medium carrots peeled, sliced
- 3 medium russet potatoes peeled, cubed
- 1 medium yellow onion cubed
- 2 3/4 cups beef broth
- 3 bay leaves dried
- 1 2.2 oz. packet of beefy onion soup mix
- 1 15 oz. can of fire roasted diced tomatoes
- 1 15 oz. can of cannellini beans
- 1 15 oz. can of corn drained
- 1 4 oz. can of mushrooms drained
- 1 6 oz. can of tomato paste
- 1 tbsp Worcestershire sauce
- 1/4 cup water
- 2 tbsp corn starch
Instructions
- Pat dry stew meat. Season with salt, pepper, and paprika. Add flour and coat beef.
- Using Sauté setting on Instant pot, heat olive oil. Add garlic cloves and cook until fragrant about 3 to 4 minutes.
- Add beef and thyme. Cook beef until browned on all sides, approximately 7 to 9 minutes. Turn off Sauté.
- Stir in all of the ingredients except water and corn starch.
- Cook ingredients on Stew setting for 60 minutes.
- When cooking is complete, let pressure release. Manually if you wish.
- Whisk water and corn starch. Add mixture to stew and stir.