Instant Pot Beef Stew

Ingredients

• 1 1/2- 2 pounds beef stew meat (cubed (or chuck roast))
• 1/4 cup flour
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons oil
• 1 onion (chopped)
• 2 cups potatoes (chopped)
• 1 cup carrots (chopped)
• 4 stalks celery (chopped)
• 2 cloves garlic (minced)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce (optional)
• 1 tablespoon ranch seasoning mix (optional)
• 1 teaspoon paprika
• 3 cups or 24 oz. College Inn® Beef Broth

Instructions

1. 1

   Put flour, salt, and pepper in a large ziplock bag. Place meat in bag with the flour and shake until well coated.

2. 2

   Place the oil in the Instant Pot and turn on the sauté function. Heat for 1-2 minutes until oil is hot then remove beef from the ziplock bag, shake off excess flour and add to the Instant Pot. Brown the meat on all sides.

3. 3

   Add the chopped onion, potatoes, carrot, celery, garlic, tomato paste, Worcestershire sauce, paprika, and ranch seasoning mix. Stir until everything is combined then add 3 cups beef broth.

4. 4

   Close the lid on the Instant Pot and close the steam valve. Press the "meat/stew" button, or set the cooker to 30 minutes of high pressure. After 30 minutes of high pressure, allow the cooker to naturally cool and release pressure. Once the pressure has released, open the steam valve then carefully open the lid.

5. 5

   Carefully ladle stew into soup bowls and serve with toasted bread.