Instant Pot Beef Stew

2.5Lbs Boneless Chuck Roast, cubed

1TBSP Oil of Choice

1 Onion, cut into 1″ pieces

3/4LB Mushroom, sliced

4 Stalks Celery, sliced

4-5 Garlic Cloves, minced

3-4 Turnips, cut into 1″ pieces

3 TBSP Tomato Paste

1 Tsp Fish Sauce

2 TBSP Tamari Sauce

2 TBSP Arrowroot

1C Dark Chicken or Beef stock

2 fresh Thyme Sprigs

1 Bay Leaf

Salt/Pepper to taste

 

In a bowl, toss the cubed beef with salt and set aside. Set your instant pot on saute’, add your oil of choice and sear your beef in batches. Set the beef aside.  Add the onion, mushroom, celery and 1/2Tsp of salt. Saute’ for 5-6 min. Stir in the tomato paste and garlic. Cook for 1 minute.

Add the Beef, dark chicken or beef stock, Tamari,  Fish sauce, Turnips, Bay Leaf, Thyme and mix well. Cover and Lock the lid. set to Meat/Stew and cook at high pressure for 30 minutes.

Once done, you can allow for natural release or do a quick release.

Add the arrowroot and 1/4c cold water for desired thickness. Salt and Pepper to taste before serving.

Enjoy!

Serves 4-6