Instant Pot Beef & Mushroom Stew

Time: 60 minutes

Quick, healthy and delicious!! Plus, you will love breathing in the delicious aroma when you release the pressure!

Music Selection – Sia – Breathe Me


2 lb beef chuck stew meat or round oven roast, cut into 1 inch pieces

1 Tbsp olive oil

1 onion chopped

2 carrots, peeled and chopped into rounds

2 stalks celery, chopped


3 cloves garlic, minced

4 cups beef broth

1 cup red wine

1 Tbsp each fresh herbs (thyme and rosemary), chopped finely

12 mushrooms, washed and quartered

3 – 4 Tbsp cornstarch

¼ cup water


Turn instant pot to sear. Heat the oil and put in the beef – one layer to cover the bottom at a time and brown the beef.

Add in the onion and garlic, and let them get soft. Add the carrots and celery and mix for a few minutes to heat up.

Add in the beef broth, wine and herbs. Salt/pepper. Turn instant pot sear off and turn on the pressure cooker. Turn to high for 30 minutes then release.

Turn instant pot back to sear. In a small bowl, mix the cornstarch with water with a fork or whisk. Slowly add in the cornstarch slurry to the broth, mixing and letting it thicken a little before adding more cornstarch. Add enough until it is as thick as you like your stew. Then add the quartered mushrooms, to let them cook to your liking.

Serve with buttery breakfast biscuits or creamy cheesy grits or mascarpone grits.

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