This is my ultimate comfort food. We are actually expecting a snow storm in the next couple of days. So, I thought I really NEED to make this.
Since Christmas, when I received the Instant Pot, I have been playing around with it. I made some other great soups, so far:
Olive Garden-Chicken and Gnocchi Soup (Copycat)
and I have a few more in the works.
Start by browning the meat, this really adds to the flavor.
Then remove the meat from the pan, and place it on the side. (note: it’s really delicious now)
Saute’ the carrots and onions.
Then coat the vegetables with flour.
Add the spices, potatoes, broth, and mix well.
Kitchen Items Used: (* Note: Affiliate links are included)
Pressure Cooker, Instant Pot, Classic Beef Stew
- 1 pound beef stew meat (chuck beef)
- 1 teaspoon salt
- 1 teaspon pepper
- 2 tablespoons butter
- 1 onion peeled and diced
- 2 carrots (or just get baby carrots) peeled and diced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 tablespoons flour
- 2 cups beef broth
- 1/2 pound potatoes diced
Start by seasoning the meat, with the salt and pepper
Then add the butter to your Instant Pot, and press the saute' button, and let the butter melt, then add the meat. Brown the meat, all the way around, when it's done browning, plate it. (To add back later)
Then add the carrots, onions, and seasonings to the Instant Pot. Saute' until the onion is softened, about 3-4 minutes, just remember to keep on mixing, so it doesn't stick.
Then mix in the flour, and coat the vegetables,
Then add the beef broth, and potatoes and add back the meat,
NOTE: THIS s important (YOU MUST scrape the bottom off the pan, otherwise you might get a BURN light, which means something is stuck at the bottom and it's reaching too high of a temperature)
Set the manual high pressure for 35 minutes. When the timer beeps, do a natural release.
Then when all of the pressure is released, take your lid off and then mix and ladle and serve.