best Quick Pot Beef Stew

 I have a dish for you that will give you a warm, fuzzy feeling: instant pot beef stew. Made faster and easier in the pressure cooker, it retains the comforting richness you anticipate from the classic stick-to-your-ribs recipe.

Ingredients:

1. 2 pounds boneless chuck roast
2. 3 tablespoons extra-virgin olive oil divided
3. 2 teaspoons kosher salt divided
4. 1/2 teaspoon ground black pepper divided
5. 1 large yellow onion
6. 2 cloves garlic
7. 1 pound carrots about 6 medium
8. 1 large russet potato* (see note)
9. 1 can low-sodium beef broth (14.5-ounces)
10. 1 tablespoon Worcestershire sauce**
11. 1 bay leaf
12. 1 teaspoon dried thyme
13. 1 can no salt added tomato sauce (8 ounces)
14. 2 tablespoons cornstarch** (see note)
15. 2 tablespoons water
16. 1 1/2 cups fresh or frozen peas no need to thaw
17. Fresh parsley or fresh rosemary, optional for serving

Directions:

Step:No:01

In the Instant Pot, brown the meat in batches until it's colored on all sides.

Step:No:02

Fry the garlic and onion. Add the beef broth and use a wooden spoon to scrape down the pot's bottom.

Step:No:03

Stir in the remaining components. Don't move! By doing this, the burn alert is lessened.

Step:No:04

After 35 minutes of cooking on HIGH, let the pressure in the Instant Pot beef stew naturally relax. Throw away the bay leaf.

Step:No:05

Make a slurry with cornstarch and add it to the Instant Pot. Put the peas in. GLADLY