Instant Pot, Instapot, no matter how you say it….yes, the hype is real.
This recipe using an Instant Pot is good no matter where you make it, but there are certain benefits that someone cooking in a small space (such as the kitchen in our Little Guy Max) can truly appreciate. Without having to deal with multiple pots and pans it makes preparation and clean-up a breeze. If you are cooking in an RV, trailer, camper, etc it also minimizes the amount of electricity being used (if hooked up to a generator) as well as saving your propane for other uses.
- 1 1/2 lbs of beef stew meat
- 1 Tbsp of olive oil
- 1 tsp of salt
- 1 tsp of pepper
- 1 tsp Italian seasoning
- 2 Tbsp Worcestershire Sauce
- 3 cloves of garlic (minced)
- 1/2 chopped onion
- 8 oz chopped carrots
- 2 cans whole potatoes (chopped) – or baby red potatoes
- 2 1/2 Cups beef broth
- 4 oz can tomato paste (or 8 oz tomato sauce)
- 4 Tbsp flour
- We’re going to start off by putting in some olive oil into the pot. One of the best things about the InstantPot – EVERYTHING is done here. Fewer dishes? Sign me up.
- Now select the saute button on the front of the Instant Pot.
- As the olive oil heats up, add in the stew meat. We’re going to stir it occasionally so that all sides of the meat brown.
- While the meat is browning, add in the pepper and pepper
- Now add in some Italian seasoning.
- Next, we’re going to add in our beef broth. Slowly pour into the pot and stir, scraping up any bits of meat that might have been stuck to the bottom of the pot.
- Add in the Worcestershire sauce
- The recipe next calls for tomato sauce. You’ll see that I used tomato paste – it’s smaller and takes up less room in my Little Guy Max kitchen. I just added an equal amount of water to my 4 oz can of paste, mixed it well and then added it into the pot.
- Here’s where I cheated a bit by using canned potatoes. They keep longer and take up less room (plus, no peeling!). The cans with already diced potatoes are diced too small for my liking, so I bought the whole potatoes and chopped them up. If using non-canned potatoes, go with the small red potatoes.
- Carrots. I didn’t use canned carrots because I didn’t want them to turn to mush. I did, however, use baby carrots (again, no peeling!) and just chopped them up a bit smaller, you could just throw them in as is.
- Time to add the garlic! I have had this garlic press from Pampered Chef for more than 10 years and absolutely love it. If you don’t have this in your kitchen, you need to.
- Last but not least, chop up your onion and add into the pot.
- Place the cover back on and turn to lock it in place. Make sure your release valve is set to lock. Press the manual button and adjust the time (by hitting the + or – buttons) to 35 minutes. After the 35 minutes, let it sit and do what they call a “natural release” of pressure for about 10 minutes.
- While you are waiting, equal parts of flour and cool water together to form a paste. Set aside.
- After the 10 minutes of natural release, press the pressure release valve and wait until it stops steaming.
- Remove the cover and add in the flour/water mixture. Stir well.
All I can say is WOW. From start to finish this took less than hour….and let me tell you, it does taste amazing. The perfect comfort food on a chilly day.