Instant Pot&Reg; Beef Stew
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Recipe Summary Instant Pot&Reg; Beef Stew
The Instant Pot® is perfect for beef stew and it takes a fraction of the time compared to making it on the stove.Ingredients | Butterfly Method For Comparing Fractions Worksheet4 pounds beef chuck, cubedsalt and ground black pepper to taste2 cups dry red wine, such as pinot noir4 cups water20 small red potatoes, chopped2 (8 ounce) packages baby carrots, chopped4 parsnips, peeled and cubed1 large onion, chopped4 stalks celery, chopped5 cloves garlic1 (8 ounce) can tomato sauce1 (10.75 ounce) can beef soup with mushrooms1 (10.75 ounce) can condensed cream of mushroom soup3 tablespoons prepared horseradish3 tablespoons Worcestershire sauceDirectionsTurn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef in batches, season with salt and pepper, and cook until browned on all sides, 3 to 5 minutes per batch. Remove browned meat from pot. Add wine to deglaze the bottom of the pan, scraping up all browned bits. Pour in water and mix with wine.Add browned beef, potatoes, carrots, parsnips, onion, celery, and garlic to the pot. Pour in tomato sauce, beef soup, and cream of mushroom soup; mix well. Season with horseradish and Worcestershire sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.Info | Butterfly Method For Comparing Fractions Worksheetprep: 15 mins cook: 1 hr additional: 15 mins total: 1 hr 30 mins Servings: 8 Yield: 8 servings
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