Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon butter
  • 1 yellow onion (chopped)
  • 3 teaspoons minced garlic
  • 1 tablespoon oil
  • 2 ⅕ pounds beef chuck (cut into 2-inch pieces)
  • 1 teaspoon salt (more to taste)
  • ½ teaspoon cracked black pepper (more to taste)
  • 1 tablespoon Herbs de Provence (or Italian herb blend seasoning)
  • 1 poun baby gold potatoes (halved)
  • 4 large carrots (peeled and chopped into 2-inch pieces)
  • 2 cups beef broth (divided)
  • 1 tablespoon tomato paste
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons corn starch
  • 1 cup frozen peas

Instruction

  • Set your pressure cooker to SAUTE. Add butter, melt, then add garlic and onions and stir for 1-2 minutes until fragrant. Transfer onions and garlic to a dish and set aside.
  • Add oil to the pot. Add beef to the pot and season generously with salt and pepper. Sear the beef pieces for 3-4 minutes until just browned on the outsides.
  • Whisk together 1 cup of the beef broth, tomato paste, worcestershire sauce, salt, pepper, and dried herbs. Pour into pot.
  • Add potatoes and carrots to the pot as well as the onions and garlic you had set aside earlier. 
  • Cover, turn vent to the SEALED position, and set to PRESSURE COOK or MANUAL for 25 minutes.
  • Natural release (do nothing) for 10 minutes, then turn the vent valve and let the remaining pressure release. Once float valve has dropped, remove the lid.
  • Set to SOUP setting. Whisk together remaining 1 cup of beef broth and the corn starch. Stir into the soup along with the frozen peas. Give it a stir as the liquid thickens and the peas heat up.
  • Taste, add salt and pepper as needed, and garnish with fresh thyme or parsley if desired before serving. Enjoy!