Ingredients

The following ingredients have 4 Servings
  • 2 pounds beef roast ((or stew meat) cubed)
  • 2 teaspoon salt
  • 2 tablespoons cooking oil
  • 1 onion (peeled, cut into pieces)
  • 3 cups beef broth
  • 1 envelope dry onion soup mix
  • 2 teaspoons Hungarian paprika ((regular paprika can be used also))
  • 6 carrots (peeled, cut into pieces )
  • 1/4 cup cornstarch
  • 1/3 cup water
  • 1-2 teaspoons browning sauce ((optional, or to taste))

Instruction

  • Sprinkle beef with salt and set aside. Set Instant Pot to "saute" function. Add oil. When oil is hot, add beef. Turn beef every 15-20 seconds or so until all sides are browned. You may want to do this in batches to avoid overcrowding.
  • Add onions and sauté for another minute. 
  • Deglaze the pot with beef broth, scraping up any browned bits that may be stuck on the bottom. Add soup mix and paprika. Stir to combine.  
  • Place lid on Instant Pot, turn to close, and set tab to "sealing". Press "meat/stew" setting (or high pressure for 20 minutes). Allow to naturally release for 8-10 minutes before switching tab to "venting".Allow Instant Pot to release pressure and remove lid.Add carrots.
  • Place lid back on the Instant Pot. Cook on high pressure for 2 minutes and quick release.Allow Instant Pot to release pressure and remove lid. Press "saute" function.
  • Combine cornstarch and water, creating a "slurry".
  • Slowly add to the Instant Pot, stirring constantly until thickened (you want a gravy consistency). Stir in 1 tablespoon "browning" sauce for color.
  • Serve with egg noodles or mashed potatoes.