Instant Pot® Beef-Mushroom Stew

This incredible beef and mushroom stew is easy to prepare and is a comforting meal on cold winter days.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 443 Calories

Ingredients

• 2 tablespoons balsamic vinegar
• 1 teaspoon arrowroot powder
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon salted butter
• 2 tablespoons arrowroot powder
• 1 pound beef stew meat
• 1 (8 ounce) package portobello mushrooms, quartered
• 1 (8 ounce) package white mushrooms, quartered
• 2 teaspoons tomato powder
• 0.5 teaspoon salt
• 0.75 cup beef broth
• 0.5 teaspoon granulated garlic
• 0.5 teaspoon granulated onion
• 0.5 teaspoon Italian seasoning (such as Trader Joe's® 21 Seasoning Salute)

Recipe Instructions

Step 1

Combine 2 tablespoons arrowroot powder, garlic, onion, salt, and seasoning in a quart-sized resealable bag. Add beef stew meat and toss to coat.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and olive oil and allow to get hot. Add meat and cook until browned on all sides, in batches if necessary, 5 to 10 minutes per batch. Add mushrooms and stir to combine. Mix in beef broth, vinegar, and tomato powder. Cancel Saute function.

Step 3

Ladle 1/4 cup liquid into a small bowl and blend in 1 teaspoon arrowroot powder to make a slurry. Pour slurry into the pot; stir to incorporate. Select Saute function and cook until liquid starts to thicken, 3 to 5 minutes.

Step 4

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.