Instant Pot Beef & Mushroom Stew

Name: Instant Pot Beef & Mushroom Stew
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 4 servings
Ingredients: Stewing Beef; Avocado Oil; Cipollini Onions; Garlic Cloves; Tomato Paste; Dried Oregano; Dried Thyme; Low Sodium Beef Broth; Kosher Salt; Light Tamari; White Wine Vinegar; Maple Syrup; Cremini Mushrooms; Shiitake Mushrooms; Carrots; Arrowroot Flour; Water

Recipe by Jaclyn Irwin

Ingredients

Time

1h 5m

Serves

This hearty beef and mushroom stew is made in the Instant Pot, which results in tender meat that also happens to be made in one pot. Serve with some crusty bread for sopping up all that delicious flavour at the end.

Dinner

Gluten-Free

High Protein

Ingredients

1 lb

Stewing Beef

cubed

2 Tbsp

Avocado Oil

divided

8 oz

Cipollini Onions

peeled and kept whole

Garlic Cloves

sliced thin

1/4 cup

Tomato Paste

1 tsp

Dried Oregano

1 tsp

Dried Thyme

2 cups

Low Sodium Beef Broth

1 tsp

Kosher Salt

2 Tbsp

Light Tamari

2 tsp

White Wine Vinegar

1 1/2 tsp

Maple Syrup

8 oz

Cremini Mushrooms

sliced

5 oz

Shiitake Mushrooms

stem removed, sliced

4 large

Carrots

chopped into large chunks

1 Tbsp

Arrowroot Flour

3 Tbsp

Water

Instructions

Turn the Instant Pot to sauté mode. Season the beef well with salt and pepper. Pour half the oil into the Instant Pot and once hot, add the beef and cook until browned on all sides, about six minutes. Remove the beef and set aside.

Pour in the remaining oil and add the onions. Sauté until softened slightly, about three to four minutes. Add the garlic and cook for 30 seconds, until fragrant.

Add the tomato paste, oregano, thyme and salt and stir to combine. Deglaze with a splash of the broth and stir well to remove any browned bits from the bottom of the Instant Pot. Pour in the remaining broth, tamari, vinegar and maple syrup and turn sauté mode off.

Transfer the beef and any juices from the plate into the Instant Pot and stir. Put the lid on and set to “sealing” then press manual/pressure cooker and cook for 20 minutes on high pressure. Once finished, let it release naturally for 10 minutes and then do a quick release.

Open the lid carefully and add the mushrooms and carrots and stir to incorporate. Put the lid on and set to “sealing” then press manual/pressure cooker and cook for 15 minutes on high pressure. Once finished, let it release naturally for 10 minutes and then do a quick release.

Remove the lid, season with salt and pepper. Serve and enjoy!

If you want to thicken the sauce, remove the beef and veggies and turn the Instant Pot to sauté mode. Mix the arrowroot and water in a small jar and then pour into the pot. Whisk to incorporate and simmer for about five minutes, until thickened. Add the beef and veggies back in and toss to combine and warm through. Serve and enjoy!

Substitutions: No cippolini onions: use pearl onions. No soy: omit the tamari, or use coconut aminos, adjust the salt to taste. No maple syrup: use another type of sweetener or omit..

Notes: Softer veggies: if you don’t mind softer vegetables, you can add all ingredient into the Instant Pot and cook on high pressure for 40 minutes and then let it naturally release for ten minutes, followed by a quick release.