Instant Pot Vegetable Beef Stew
Ingredients
- 2 pounds beef stew meat, (cut into bite-sized pieces)
- 2 tablespoons of flour
- 2 tbsp Olive oil
- 2 medium size carrots, peeled and cut into walnut size pieces
- 2 medium size potatoes, peeled and diced into walnut size pieces
- 2 parsnips, peeled and cut into walnut size pieces
- 1 cup of frozen green peas
- 1 medium onion, diced
- 1 cup of crushed tomato puree (or diced)
- 5 cups of veggie or beef stock
- 4 tbsp of tomato paste
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cloves of garlic, minced
- 1 bay leaf
- 1 tablespoon dried parsley
- 1 teaspoon oregano
Instructions
- Coat beef with flour. Add the olive oil to the instant pot and turn the sauté function on.
- Once hot, carefully add the beef and cook until browned on all sides. Remove and set aside.
- Add onions and garlic to the pot and cook for 2 minutes. Add cooked meat back to pot, then add (all your ingredients) potatoes, carrots, parsnips, tomato paste, crushed tomato puree, peas, bay leaf, salt, oregano, dried parsley, pepper, and stock to the instant pot and mix all together. Put lid on and lock
- Turn the pot off and then back on and then make sure the valve is set to close. Press the stew button and set the time for 35 minutes. After it is done pressure cooking, allow it to naturally release pressure for 10 minutes. Manually release the rest of the pressure after 10 minutes covering the value for any splattering and then season with salt and pepper for desired taste. Garnish with chopped parsley and serve as is with garlic bread sticks or with a side dish of white rice. Enjoy!
