Instant Pot Beef Stew

Sprinkle 2 teaspoons of the salt and 1 teaspoon of the pepper over your stew beef. Select the saute setting on a 6-quart electric pressure cooker and adjust it for medium heat. Add the oil, and once the oil is hot, brown the beef in small batches until it’s well-seared. Set the seared beef aside.

Add the onion to the pressure cooker and cook it for three to four minutes or until it’s slightly soft. Add the garlic and tomato paste, and cook them for one minute longer. Add the paprika and thyme and the remaining salt and pepper. Cook and stir for one more minute or until the mixture is fragrant. Add the wine, stirring to loosen and dissolve the browned-on bits.

Return the beef to the pressure cooker. Stir in the beef stock, Worcestershire sauce, potatoes, carrots and celery. Press cancel to stop the saute function. Place the rosemary sprigs and bay leaves on top of the other ingredients.

Lock the lid of your pressure cooker and close its pressure-release valve. Adjust to pressure-cook on high for 30 minutes. When the cooking cycle ends, let the pressure release naturally for 10 minutes and then quick-release any remaining pressure.

In a small bowl, mix the cornstarch and cold water to make a smooth slurry, then stir it into the pressure cooker. Select your cooker’s saute setting and adjust it for low heat. Stir constantly until the stew thickens, approximately one to two minutes. If desired, garnish your stew with fresh parsley before serving.