Ingredients

The following ingredients have 5 Servings
  • 1 ½ pounds beef stew meat
  • 3 tablespoons oil
  • 2 large potatoes
  • 4 large carrots
  • 1 large onion
  • 14.5 ounces canned green beans (with their liquid)
  • 29 ounces canned diced tomatoes ((2 cans) with their liquid)
  • Salt
  • Pepper
  • 2 tablespoons cornstarch
  • ⅓ cup cold water

Instruction

  • Cut the beef stew meat, potatoes, carrots, and onions into bite size pieces.
  • Set the instant pot to its Saute setting. Add the oil and stew meat. Stir and cook until the meat is well browned all over.
  • Add the potatoes, carrots, onion, beans with their liquid, and tomatoes with their liquid.
  • Add salt and pepper to taste. I use at least a teaspoon of salt in this recipe. That's a lot of stew to season, you know!
  • Place the lid on the pressure cooker and make sure it's locked. If your model is equipped with a valve, check that it's in place. Set it to cook for 15 minutes on high pressure.
  • At the end of the 15 minutes cooking time, allow the pressure to release naturally for 10 minutes followed by a quick release of any residual pressure. Open the top of the cooker and set it to its Saute function.
  • Combine the cornstarch and cold water in a small bowl. When the stew comes to the boil, add the cornstarch and water and stir until thickened. Reduce the heat to Simmer or Keep Warm.
  • Serve over rice or noodles.