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This Instant Pot beef stew packs the comforting and hearty flavors you crave, but it takes a fraction of the time to make. The gravy is rich, thick, and flavorful—thanks to the browned meat, so be sure to not skimp on that step. Thanks to a little Instant Pot magic, the meat comes out tender but maintains its shape, and does not flake apart into little pieces. The peas maintain their vivid color, and they add a little pop of sweetness. If you want to make this dish a little heartier, serve it over polenta.
How to Make It
In a large zip-top bag, combine cut beef pieces, flour, Italian seasoning, 1 teaspoon of the salt, pepper, and paprika. Shake bag to coat all beef with mixture. Set aside.
Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Allow pot to heat for 3 minutes, then add 2 teaspoons of the oil to pot and a third of the meat. Cook until meat is well browned on both sides, about 5 minutes total. Remove browned meat with a pair of tongs to a plate and repeat process using all oil and browning all meat. While meat browns, combine beef stock, water, and tomato paste in a medium bowl and whisk to combine. Once all meat is browned, add any remaining flour mixture from bag to the stock mixture, whisking to combine. Add mixture to the Instant Pot, scraping any browned bits. Add browned beef and any accumulated juices, potatoes, carrots, onion, celery, and garlic to pot, stirring to combine. Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 30 minutes. (The pot will take about 25 minutes to come up to pressure before the cooking program begins.)
When cooking program ends, carefully release pressure by turning Pressure Release to VENT. (Steam is fully released when pressure valve drops.) Uncover and turn off Instant Pot. Stir in peas, parsley, and remaining 3/4 teaspoon salt, and allow to stand for 5 minutes, or until peas are warmed. Serve hot.