This is a great recipe for cooks who are new to using an instant pot. It’s also a great option for anyone who needs a hot, healthy meal on a cold winter night. Most of the time required for this recipe is prep. Once you add everything to the pot, it’s ready in just 40 minutes.
Prep: 60 mins Instant Pot: 40 mins
Ingredients:
2 lbs boneless chuck roast 4 tablespoons olive oil 2 teaspoons kosher salt 2 teaspoons black pepper 1 large yellow onion 2 cloves garlic 1 lb carrots 2 large russet potatoes 1 can beef broth (14.5oz) 2 tablespoons Worcestershire sauce 1 bay leaf 1 teaspoons dried thyme 1 can no salt added tomato sauce (8oz) 2 shakes A1 sauce
Directions
Peel and dice potatoes, carrots and yellow onion into 1 ½ cubes. Peel and mince garlic.
Remove fat & gristle from the chuck roast and cut meat into 1 ½ cubes Turn the instant pot to SAUTE and add 1tbps olive oil to pot.
Once the oil is hot, add 1tsp salt, 1tsp pepper and half of cubed meat to pot.
Brown meat for five minutes. After five minutes, turn the cubes and brown the tops for five more minutes.
Once the first half of the meat is brown, remove browned meat to a bowl.
Repeat the process with 1tbps oil, 1tsp salt, 1tsp pepper and second half of meat.
Depending on your pot, you may need to restart SAUTE.
Brown second half of meat for five minutes, turn to brown tops for five minutes, and then remove meat to bowl with first half of browned meat.
Add 2tbps oil, diced yellow onion and garlic to pot. Brown for ten minutes while stirring to prevent burning.
After the onion and garlic have browned, add beef broth, carrots, potatoes, meat, Worcestershire, thyme and A1.
Give pot a stir and then pour the tomato sauce over everything. Add the bay leaf on top.
Lock lid and cook on high (stew) for thirty-five minutes and then let rest for five minutes.
Pro tip: Dice veggies and brown meat the night before and refrigerate in sealed containers. Then simply add everything to the pot and turn it on for a hot healthy dinner.