Ingredients
The following ingredients have 8 Servings
- 2 tbs olive oil
- 2 lbs stew beef (cut into bite-sized pieces and sprinkled with salt)
- 1 onion (chopped)
- 1/2 cup tomato sauce
- 2 tbs balsamic vinegar
- 2 cups water
- 2 lbs potatoes (peeled and cut into bite-sized pieces)
- 1 lb carrots (cut into bite-sized pieces)
- 3 celery stalks (cut into bite-sized pieces)
- 1 tsp salt
- 1/4 tsp pepper
Instruction
- Set the Instant Pot to Saute. Add the oil and brown the meat in 2 batches. Cook each batch for 2 or 3 minutes, turning the pieces of beef several times so all sides are browned. Set the browned meat aside.
- Turn off the Instant Pot and add the onion to the warm pot. Let it cook for a minute, stirring a few times. Then add all the remaining ingredients to the pot, including the browned meat.
- Close the lid, set the seal, and set the pot to high pressure for 35 minutes.
- After the 35 minute cook time, use a natural pressure release. Wait until the silver pressure indicator drops on its own (about 30 minutes). This will allow the beef to maintain as much moisture as possible. (Note: If you're in a hurry, you can let the pressure release naturally for just 10 minutes, then release the remaining pressure by turning the vent.)
- Serve warm.