Instant Pot Beef Stew

1 Tbs oil
1/2 c chopped onion
6 oz. tomato paste
3 c beef broth
3 Tbs soy sauce
2 Tbs instant/minute tapioca
2 bay leaves
1/4 tsp black pepper
2-3 lbs stew meat (or a chuck or arm roast, trimmed and cut into 1-inch cubes)
2 to 2 1/2 c chopped carrots (about 1/2 inch pieces)
2 to 2 1/2 c peeled and chopped potatoes (about 1/2 inch pieces)
2 c frozen peas


1) Select the saute function, add the oil and onions and cook for 2-3 minutes, stirring often, until onions are translucent.  Add the tomato paste, stirring into the onions, and cook for 1-2 minutes.  Add the beef broth, soy sauce, tapioca, bay leaves and black pepper, whisk or stir to combine.  Add the stew meat and give a quick stir.  Secure and lock the lid with the vent in closed position.  Cook on high pressure for 18 minutes.

2) When finished cooking, let the pressure release naturally for about 10 minutes and then quick release.  Add the carrots and potatoes and re-lock the lid with the pressure valve in closed position (you might want to wipe the seal and inside of the lid dry to make sure the ring is pressed down all the way).  Cook on high pressure for 3 minutes.

3) Quick release the pressure, take out the bay leaves.  Stir in the frozen peas and heat through, add salt and pepper to taste.  Stew will thicken a bit as it cools.


From Mel's Kitchen Cafe