4-5sprigs of fresh thyme(or 2 teaspoons dry thyme)
1cupsliced mushrooms(button or baby Bella mushrooms)
2stalks of celery(cut ½-inch in length)
4-5carrots(cut 1-inch in length)
6-8baby potatoes(cut in half or in quarters to equal 1-inch)
1tablespooncornstarch(mixed with 1 tablespoon of water)
Instructions
Sprinkle salt, pepper, ground cayenne pepper, and paprika onto the chuck roast beef.
Turn the Instant Pot on [SAUTE] mode. Wait until the instant pot reads “hot”, then add a generous amount of olive oil to the pot. Sear the chuck roast beef on all sides. (It is best to work in 2-3 batches. Do not overcrowd so you can get a nice crust. Add more olive oil, if needed, to prevent the beef from sticking). Then, set the beef aside in another bowl.
Add onion; cook and stir for 2-3 minutes or until the onion is soft.
Press [CANCEL] and deglaze the pot with red wine, beef broth and Worcestershire sauce. Be sure to scrape any bits stuck to the bottom of the pot with a rubber spatula.
Stir in garlic, and browned chuck roast beef. Layer on tomato paste and thyme (do not stir). Close the lid; make sure the pressure release valve is turned to the “sealing” position. Press [PRESSURE COOK] (or “manual” for older models) and set it on high pressure for 20 minutes.
Once it is done cooking, let the pressure naturally release for 10 minutes until the screen reads L00:10, and then quick release the rest of the pressure by turning the knob to “venting”.
Open the lid; take the thyme out (if using fresh thyme). Layer in the carrots, celery, potatoes, and mushrooms. Close the lid; make sure the knob is back to “sealing”; press [PRESSURE COOK] (or “manual”) and cook on high pressure for an additional 6 minutes. Once it is done cooking, let it naturally release the pressure completely until the pin drops. (If you’re in a rush let it naturally release for at least 10 minutes before quick releasing so the beef doesn’t dry out.)
In a small bowl, mix cornstarch and water until well combined. Open the lid and press [SAUTE] for 2 minutes. Add in cornstarch mixture to thicken up the sauce; add salt and pepper to taste.
Serve warm with crusty bread.
Notes
***This recipe was tested with a 6 quart Instant Pot***Helpful Tips:
Sear and brown the meat. This will lock in the flavor and make it that much more delicious. Once you add the meat, try to not move it around for about 4-5 minutes. Let it brown and form a crust before moving it. It should pull away from the bottom easily when you try to move it. If it doesn’t, let it brown a little more and try again.
I used Better Than Bouillon Roasted Beef Base as my beef stock. If you're using another kind, you may need to adjust the amount of salt used.
Substitute red wine for 3/4 cup beef broth, 1/4 cup red wine vinegar, and 1 teaspoon sugar.
When deglazing, scrape any bits stuck to the bottom of the pot and layer in the ingredients as directed so that it doesn't stick to the bottom of the pot. This will ensure that you don't get that dreaded "BURN" message.
Cut your vegetables into large even pieces, that way they’ll hold up better when pressure cooking. Otherwise, potatoes especially, tend to get mushy and fall apart easily within the stew. They’ll still be tender if you keep them larger and they’ll also be easier to eat!
Using the Natural Pressure Release after pressure cooking the meat will actually help it become more tender. If you’re short on time, make sure to let it sit for at least 10-15 minutes after it is done pressure cooking. Then, you can Quick Release the rest of the pressure.