Instant Pot Beef and Mushroom Stew
This hearty mushroom and beef stew is cooked in the Instant Pot. The potatoes and aromatics break down as they cook, forming a rich gravy for the tender meat and delightful mushrooms. We liked it over wide egg noodles, but it would also work on top of rice or mashed potatoes. My guys liked it, so I guess it is a man-pleaser!
chuck roast
1
(2 pound)
salt and ground black pepper to taste
avocado oil, or more as needed
1
tablespoon
onions, chopped
2
medium
minced celery
½
cup
garlic, minced
4
cloves
herbes de Provence
1
teaspoon
bay leaves
2
large
red wine
½
cup
beef stock
1 ½
cups
tomato paste
3
tablespoons
soy sauce
1
tablespoon
fish sauce
1
tablespoon
diced russet potatoes
2
cups
mushrooms, quartered
3
(8 ounce) packages
cornstarch
2
tablespoons
water
2
tablespoons
 Cut roast into pieces that will fit into the inner pot of an Instant Pot. Pat dry with paper towels. Season one side with salt and pepper.
  Turn on the Instant Pot, add enough avocado oil to cover the entire bottom surface of the pot, and select the Sauté function. When the indicator reads "hot," carefully add a piece of beef to the pot, seasoned-side down, and sauté until nicely browned, about 6 minutes. Season the other side with salt and pepper, then turn with tongs and sauté for 6 more minutes. Transfer to a plate and keep warm while you brown the remaining beef.
  Add onions to the drippings and sauté until softened, about 3 minutes. Add celery, garlic, herbes de Provence, and bay leaves; sauté until garlic is fragrant, about 1 minute. Pour in red wine and use a wooden spoon to stir all the browned bits off of the bottom of the pot. Cook for about 2 minutes, then turn off the Sauté function.
  Cut browned beef into 1 1/2-inch cubes and remove any fat and gristle. Return to the pot.
  Stir beef stock, tomato paste, soy sauce, and fish sauce together in a small bowl. Add to the pot and stir in potatoes. Gently push meat pieces until they are at or below the liquid level.
  Close and lock the lid. Select high pressure according to the manufacturer's instructions and set the timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
  Release pressure using the natural-release method for about 10 minutes, then release the remaining pressure carefully with the quick-release method, about 5 minutes. Unlock and remove the lid.
  Stir in mushrooms, making sure most are partially submerged in the liquid. Adjust seasonings if desired. Close and lock the lid. Select high pressure and set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  Release pressure using the natural-release method for about 10 minutes, then release the remaining pressure carefully with the quick-release method, about 5 minutes. Unlock and remove the lid and stir the stew.
  Mix cornstarch and water together in a small bowl until no lumps remain, then stir into the pot. Select the Sauté function and cook until gravy is bubbly, stirring frequently, to ensure nothing sticks to the bottom, 3 to 5 minutes. Remove bay leaves and serve.
