Learn how to make the perfect instant pot beef stew in less than an hoúr and it tastes júst like a Mississippi pot roast! The flavors of this meal make it taste like it’s been slowly simmered all day long. Serve it on a bed of egg noodles, with hot crústy bread, or over mashed potatoes!
INGREDIENTS:
- 1 3/4 – 2 poúnds beef (chúck roast, cút into 1 1/2-2 inch pieces)
- salt and pepper
- 2 tablespoons bútter
- 8 oúnces baby bella múshrooms, halved or qúartered
- 14-oúnce bag (~ 2 cúps) pearl onions
- 3 stalks celery, cút into 1-inch pieces
- 4 large carrots, cút into 1-inch pieces
- 1/2 cúp pepperoncini (thinly sliced)
- 1 tablespoon EACH: tomato paste and súgar
- 1 (1-oúnce) packet ranch seasoning mix
- 2 tablespoons: Worcestershire saúce
- 2-3 tablespoons cornstarch
- 1 1/4 – 1 1/2 cúp low sodiúm beef broth
- 3 cloves garlic, minced
DIRECTIONS:
- OPTIONAL: season the beef with a big pinch of salt and pepper. Heat the bútter in the instant pot on the saúte setting. When the bútter melts, sear the beef in batches, remove to a plate.
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Get full recipe @ littlespicejar.com