InstaPot Beef Stew

Such a great recipe I adjusted for the InstaPot!  You could certainly make it in a crock pot or on the stove as well!  All of the vegetable measurements are adjustable to your liking; not everyone is a fan of lots of carrots.  Note; leaving the potatoes and carrots in bigger chunks helps keep them from falling apart while cooking.

Enjoy!

InstaPot Beef Stew

2-3 lbs Beef Stew Meat (cut in 1" cubes)

1/4 Cup Flour

2 Tsp Salt (I use coarse garlic sea salt)

1 Tsp Ground Pepper

2 Tsp Smoked Paprika

2 Onions, diced

1 lbs Potatoes, peeled & chopped

1 lb Carrots, chopped in large chunks (a bag of baby or about 4-6 large carrots)

2 Cloves Garlic, minced

2 1/2 Cups Beef Broth

2 Tsp Worcestershire

1 Bay Leaf (remove from soup before serving)

2 Tbsp Cornstarch

2 Tbsp Water

1 - 12 oz Bag Frozen Peas

Mix flour, salt, pepper, and paprika and shake in bag with meat.  Place in floured meat in bottom of pot and add everything but the last 3 ingredients listed.  Cook on high pressure for 35 minutes, then let natural release at least 10 minutes (longer won't hurt it).  In small dish, whisk together cornstarch and water.  Open pressure cooker and stir in cornstarch slurry to help thicken stew while it is still bubbling.  Stir in frozen peas, cook for a few minutes, and then serve.

Note:  This can also be done in the crockpot on high for 4-6 hours or low for 8-10 hours.