- 1 lb. beef stew meat
- Salt and pepper, to taste
- 2 Tbsp all-purpose four
- 2 Tbsp butter
- 1/2 large onion, diced
- 2 cups beef broth
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Soy sauce
- 1 Tbsp brown sugar
- 2 cloves garlic, minced
- 2 Tbsp Ketchup
- 2 cups potatoes, peeled and cut into 1-inch chunks
- 2 cups carrots, peeled and cut into 1-inch chunks
- 1 can cut green beans, drains
- Place the flour, salt and pepper in a storage bag, shake to mix. Add the stew meat and shake to coat.
- Turn Instant Pot to sauté, when ‘Hot’ place the butter in the pot. When the butter is melted add the stew meat and onions. Cook the meat and onions, stirring occasionally. Don’t stir too often as that prevents the meat from getting a nice brown, crispy exterior.
- Combine the beef broth, Worcestershire sauce, soy sauce, brown sugar, minced garlic and Ketchup. Pour the beef broth mixture into the pot and stir to dissolve the browned morsels on the bottom of the pot.
- Add the vegetables (carrots, potatoes & green beans) to the Instant Pot. Give all the ingredients in the pot a good stir.
Ready to cook
- Place the lid on the Instant Pot and turn the pressure release valve to ‘Sealing’. Push the “Meat/Stew” button and set time for 30 minutes. When the timer goes off, turn the Instant Pot off and do a Natural Pressure Release (NPR) for 15 minutes, at that point do a Quick Release (QR) of any remaining pressure.
- Open the lid and give the contents a good stir. If stew isn’t desired consistency, turn to ‘Sauté’ and thicken using a mixture of flour and water.
Ready to enjoy!
Kelly's Kitchen 