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Instant Pot Beef and Mushroom Stew
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Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
155 minutes
Instant Pot Mushroom and Beef Stew with Potatoes: A comforting family favorite with a luscious savory gravy. Easy and delicious!
Ingredients:
  • 2 large bay leaves
  • 2 pounds chuck roast
  • 1 tablespoon avocado oil, or more as needed
  • 2 medium onions, chopped
  • 0.5 cup minced celery
  • 4 cloves garlic, minced
  • 1 teaspoon herbes de Provence
  • 0.5 cup red wine
  • 1.5 cups beef stock
  • 3 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 2 cups diced russet potatoes
  • 3 (8 ounce) packages mushrooms, quartered
Instructions:
  • Cut the roast into Instant Pot-sized pieces. Pat dry with paper towels, then season one side with salt and pepper.
  • Preheat the Instant Pot using the Sauté function. Cover the bottom with avocado oil. Once the display shows "hot," place a seasoned piece of beef in the pot, seasoned-side down. Sear until golden brown, approximately 6 minutes. Season the other side with salt and pepper, flip using tongs, and brown for another 6 minutes. Set aside on a plate and keep warm as you repeat with the remaining beef.
  • Sauté onions in the drippings until softened, about 3 minutes. Stir in celery, garlic, herbes de Provence, and bay leaves; sauté until garlic is fragrant, about 1 minute. Deglaze with red wine, scraping the browned bits off the pot with a wooden spoon. Simmer for 2 minutes, then switch off the Sauté function.
  • Trim the browned beef into 1 1/2-inch cubes, ensuring to remove any excess fat and gristle before adding back to the pot.
  • Combine beef stock, tomato paste, soy sauce, and fish sauce in a small bowl. Pour the mixture into the pot with the potatoes and gently submerge the meat pieces below the liquid level.
  • Seal the lid securely, choose high pressure as directed by the manufacturer, and program the timer for 22 minutes. Let the pressure naturally build for 10 to 15 minutes.
  • After letting pressure release naturally for 10 minutes, carefully use the quick-release method for the remaining 5 minutes. Unlock and remove the lid.
  • Immerse mushrooms in the liquid and adjust seasonings to taste. Seal the lid securely, choose high pressure, and set the timer for 15 minutes. Wait for pressure to build for 10 to 15 minutes.
  • Let the pressure release naturally for 10 minutes, then use the quick-release method to release the remaining pressure for about 5 minutes. Carefully unlock and remove the lid, then stir the stew.
  • In a small bowl, whisk together cornstarch and water until smooth, then pour into the pot. Use the Sauté function to cook until the gravy bubbles, stirring often to prevent sticking, for 3 to 5 minutes. Discard bay leaves before serving.

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