Instant Pot® Beef-Mushroom Stew
Description
This incredible beef and mushroom stew is easy to prepare and is a comforting meal on cold winter days.
Ingredients
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2 tablespoons arrowroot powder
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1/2 teaspoon granulated garlic
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1/2 teaspoon granulated onion
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1/2 teaspoon salt
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1/2 teaspoon Italian seasoning (such as Trader Joe's® 21 Seasoning Salute)
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1 pound beef stew meat
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1 tablespoon salted butter
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1 tablespoon extra-virgin olive oil
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1 (8 ounce) package white mushrooms, quartered
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1 (8 ounce) package portobello mushrooms, quartered
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3/4 cup beef broth
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2 tablespoons balsamic vinegar
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2 teaspoons tomato powder
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1 teaspoon arrowroot powder
Directions
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.
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.
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.
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.
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.