Recipe: Easy Instant Pot Beef Stew

Ingredients

3 pounds beef chuck roast or boneless short ribs or beef brisket, cut into 1½- to 2-inch cubes
1 tablespoon ghee or avocado oil, or fat of choice
2 medium onions, thinly sliced
1 pound cremini mushrooms, cleaned, stemmed, and quartered
2 tablespoons tomato paste
6 cloves garlic, peeled and smashed
2 tablespoons coconut aminos or gluten-free tamari
1 teaspoon Red Boat fish sauce
2 sprigs fresh thyme or 1 teaspoon dried thyme
1 leaf dried bay leaf
¼ cup Italian parsley, roughly chopped (optional)
1½ teaspoons Diamond Crystal kosher salt or Magic Mushroom Powder
½ teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt
freshly ground black pepper to taste

Toss the cubed beef with salt in a large bowl.
Press the 'Sauté' button on the Instant Pot and heat the cooking fat.
Add the onions and mushrooms, and sauté until softened.
Stir in the tomato paste and garlic, cooking until fragrant.
Add the salted beef, coconut aminos, fish sauce, thyme, and bay leaf, mixing well.
Press 'Keep Warm/Cancel', cover the pot, and set to cook for 35 minutes under high pressure.
Once cooking is complete, let the pressure release naturally for about 15 minutes.
Remove the thyme and bay leaf, and check if the meat is fork-tender.
Season with salt and pepper to taste, then ladle out the stew and garnish with parsley.

Servings

Calories

400

Total fat

22g

Total carbohydrates

17g

Total protein

36g

Sodium

0mg

Cholesterol

0mg