17 January, 2016
InstaPot Beef Stew
Ingredients
- 3 pounds roast, fat trimmed and cut into bite sized pieces
- 2 to 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 16 ounces tomato sauce
- 1 teaspoon smoked paprika
- 16 ounces beef stock
- 1 pound potatoes, cut into bite sized pieces
- 1 pound carrots, cut into bite sized pieces
- 1 large onions, cut into bite sized pieces
- 2 teaspoons garlic powder
- Cornstarch to thicken
Instructions
Brown bite sized pieces of roast in the Instant Pot on saute in vegetable oil. Salt meat while browning. Once the meat has browned add tomato sauce, smoked paprika, and chicken stock. Set timer for 15 minutes on soup mode. Once the first ‘Soup Mode’ cycle has completed add potatoes, carrots, onions, and garlic powder do the pot. Set ‘Soup Mode’ for 30 minutes. Once done remove some of the liquid and add cornstarch to thicken, return to the pot, mix and boil. Repeat as necessary until the right thickness is achieved.