The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker by Coco Morante

Author:Coco Morante
Language: eng
Format: epub
Publisher: Ten Speed Press
Published: 2017-08-29T04:00:00+00:00

Sprinkle the beef all over with the salt and pepper. Select the Sauté setting on the Instant Pot and heat the oil. Add the onion, garlic, and mushrooms and sauté for about 5 minutes, until the onion has softened and is translucent.

Add the Guinness, Worcestershire sauce, mustard, tomato paste, rosemary, and bay leaf and mix well. Bring the mixture to a simmer, then stir in the beef.

Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Meat/Stew setting and set the cooking time for 30 minutes at high pressure.

Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. At this point, you can leave the stew on the Keep Warm setting for up to 10 hours.

Open the pot, remove the bay leaf, and stir in the carrots, parsnip, and rutabaga. Secure the lid once again and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Manual setting and set the cooking time for 3 minutes at high pressure.

Perform a quick release by moving the Pressure Release to Venting.

In a small bowl, stir together the cornstarch and water, mixing well. Open the pot and quickly stir the cornstarch mixture into the stew. Re-cover and let stand for about 5 minutes to thicken. Ladle the stew into bowls and serve.

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