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Instant Pot Beef Stew
| prepTrim beef and cut into 1½-inch pieces | ||||||
| prepDice onion and mince garlic | ||||||
| prepPeel carrots and cut diagonally into 1½-inch pieces | ||||||
| prepQuarter potatoes into 1½-inch chunks | ||||||
| 2½ pounds / 1.1 kg boneless beef chuck, trimmed and cut into 1½-inch pieces | Season beef | Sear beef, 7–10 min per batch | Combine with carrots, potatoes, beef | Pressure cook HIGH 25 min | Natural release 10 min, then quick release | Simmer peas & thickener, 1–2 min |
| 1½ teaspoons kosher salt, plus more as needed | ||||||
| ½ teaspoon freshly ground black pepper, plus more as needed | ||||||
| 2 tablespoons / 30 ml vegetable oil, divided | ||||||
| 1 medium yellow onion, diced | Cook onion & garlic, 3–4 min | |||||
| 2 cloves garlic, minced | ||||||
| 1 tablespoon tomato paste | Cook tomato paste & thyme, 1 min | |||||
| 1 teaspoon dried thyme | ||||||
| ½ cup / 120 ml beef broth | Add broth & Worcestershire, scrape | |||||
| 2 tablespoons Worcestershire sauce | ||||||
| 3 medium carrots (about 12 oz / 340 g total), cut diagonally into 1½-inch pieces | ||||||
| 3 medium Yukon Gold potatoes (about 12 oz / 340 g total), quartered | ||||||
| 1 tablespoon cornstarch | ||||||
| 1 tablespoon / 15 ml water | ||||||
| ¾ cup / 180 g frozen peas | ||||||
| Chopped fresh parsley leaves, for garnish (optional) | ||||||
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