Instant Pot Beef & Mushroom Stew
Recipe by Jaclyn Irwin
Ingredients
17
Time
1h 5m
Serves
4
This hearty beef and mushroom stew is made in the Instant Pot, which results in tender meat that also happens to be made in one pot. Serve with some crusty bread for sopping up all that delicious flavour at the end.
Dinner
Gluten-Free
High Protein
Ingredients
1lb
Stewing Beef
2Tbsp
Avocado Oil
8oz
Cipollini Onions
4
Garlic Cloves
1/4cup
Tomato Paste
1tsp
Dried Oregano
1tsp
Dried Thyme
2cups
Low Sodium Beef Broth
1tsp
Kosher Salt
2Tbsp
Light Tamari
2tsp
White Wine Vinegar
1 1/2tsp
Maple Syrup
8oz
Cremini Mushrooms
5oz
Shiitake Mushrooms
4large
Carrots
1Tbsp
Arrowroot Flour
3Tbsp
Water
Instructions
1
Turn the Instant Pot to sauté mode. Season the beef well with salt and pepper. Pour half the oil into the Instant Pot and once hot, add the beef and cook until browned on all sides, about six minutes. Remove the beef and set aside.
2
Pour in the remaining oil and add the onions. Sauté until softened slightly, about three to four minutes. Add the garlic and cook for 30 seconds, until fragrant.
3
Add the tomato paste, oregano, thyme and salt and stir to combine. Deglaze with a splash of the broth and stir well to remove any browned bits from the bottom of the Instant Pot. Pour in the remaining broth, tamari, vinegar and maple syrup and turn sauté mode off.
4
Transfer the beef and any juices from the plate into the Instant Pot and stir. Put the lid on and set to “sealing” then press manual/pressure cooker and cook for 20 minutes on high pressure. Once finished, let it release naturally for 10 minutes and then do a quick release.
5
Open the lid carefully and add the mushrooms and carrots and stir to incorporate. Put the lid on and set to “sealing” then press manual/pressure cooker and cook for 15 minutes on high pressure. Once finished, let it release naturally for 10 minutes and then do a quick release.
6
Remove the lid, season with salt and pepper. Serve and enjoy!
7
If you want to thicken the sauce, remove the beef and veggies and turn the Instant Pot to sauté mode. Mix the arrowroot and water in a small jar and then pour into the pot. Whisk to incorporate and simmer for about five minutes, until thickened. Add the beef and veggies back in and toss to combine and warm through. Serve and enjoy!
8
Substitutions: No cippolini onions: use pearl onions. No soy: omit the tamari, or use coconut aminos, adjust the salt to taste. No maple syrup: use another type of sweetener or omit..
9
Notes: Softer veggies: if you don’t mind softer vegetables, you can add all ingredient into the Instant Pot and cook on high pressure for 40 minutes and then let it naturally release for ten minutes, followed by a quick release.
Explore More
More Recipes by Jaclyn Irwin
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
