Instant Pot® Beef-Mushroom Stew

Ingredients

2 tablespoons arrowroot powder

½ teaspoon granulated garlic

½ teaspoon granulated onion

½ teaspoon salt

½ teaspoon

1 pound beef stew meat

1 tablespoon salted butter

1 tablespoon extra-virgin olive oil

1 (8 ounce) package white mushrooms, quartered

1 (8 ounce) package portobello mushrooms, quartered

¾ cup beef broth

2 tablespoons balsamic vinegar

2 teaspoon (blank)s tomato powder

1 teaspoon arrowroot powder

Directions

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

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 4

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.

Step 5

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.

Cook's Note:

I do use ingredients which may not be in a beginner’s pantry. If you don’t have arrowroot powder, cornstarch or flour will work. If you don’t have tomato powder, you can omit it, or use 1 tablespoon tomato paste.

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