Instant Pot Beef Stew

1 1/2 – 2 lbs beef stew meat (I usually cut the pieces into smaller, 3/4″ pieces)
Salt and pepper
3 Tbs olive oil
1 onion, diced
2 carrots, peeled and cut into 1/2″ pieces
2 potatoes, peeled and cubed
2 Tbs tomato paste
4 cloves garlic, minced
1 3/4 C. beef broth
1 Tbs soy sauce
1 Tbs Worcestershire sauce
1 bay leaf
1 1/2 tsp thyme
1 C. water
Cornstarch
Optional:
1 can peas, drained

Push ‘saute’ button on Instant Pot. While pot is heating up, season beef with salt and pepper. Once pot says ‘HOT’ add olive oil and a portion of the beef and brown on all sides. You will need to cook remaining beef in batches, transferring cooked beef to a bowl. Once all the beef is cooked, put onions into pot and saute a bit to loosten any browned bits left from cooking meat. Turn off saute. Add carrots, potatoes, tomato paste, garlic, beef broth, soy sauce, Worcestershire sauce, bay leaf, thyme and water.

Cover Instant Pot (checking to ensure gasket is in place and pot is set to seal). Push either the ‘Meat/Stew’ button or ‘manual’ button and set time for 20 min.

Once pot is finished cooking, do a quick release and remove lid. Set pot to ‘saute’. At this point you may add the drained peas. To thicken stew, make a slurry of 1 Tbs cornstarch and 1 Tbs cool water. Pour into pot while stirring. Stir until mixed and thickened. Serve immediately.

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