Instant Pot 

Best Beef Stew

ultimate, hearty, melt-in-your mouth comfort food of all!

1 tablespoon butter
1 pound beef chuck
4 Yukon Gold potatoes, cubed
1 ½ cups mushrooms, halved
1 onion, cut into 6 wedges
2 carrots, cut into 1/2-inch thick slices
2 cloves garlic, minced

INGREDIENTS

3 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried rosemary

INGREDIENTS

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function.

INSTRUCTIONS

Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.

INSTRUCTIONS

Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth.

INSTRUCTIONS

Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. 

INSTRUCTIONS

Allow 10 to 15 minutes for pressure to build.

INSTRUCTIONS

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. 

INSTRUCTIONS

Unlock and remove the lid.

INSTRUCTIONS

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