Effort Level: Low
Servings: 10
Nothing beats stew on a a cold day! We played Monopoly while this stew cooked, talk about a perfect week night. When you release the steam, your house is filled with the aroma of a delicious stew.
What surprised me about this stew, is I didn't need any thickener. I was certain I would need cornstarch, but to my surprise the potatoes crumbled and thickened it to be just right.
Ingredients
- 1.5-2lb chopped stew meat
- 2 large baked potatoes, chopped into squares
- 3 stalks celery, sliced in thin strips
- 1/2 bag mini carrots bag, chopped in half
- 1 beef bouillon
- 1 yellow onion
- 1 cup water
- 2 tsp salt
- 3/4 tsp garlic salt
- 1/2 tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/4 tsp worcestershire sauce
- Fill Instant Pot with 1 cup water.
- Slice celery, chop baby carrots in half, small chop onions, and cut potatoes into 2 inch squares.
- Dump all ingredients into the IP.
- Seal and set to 40 minutes on high pressure, allow for 15 minutes to pressurize. Be sure the steam vent is in sealed position. Also, hit keep warm.
- Once it's done, let it rest for 10 minutes natural release (if you hit keep warm it will count up to 10 for you).
- After 10 minutes, release any remaining pressure and mix with wooden spoon.
- Potatoes will crumble a bit, which will thicken the stew so you do not need cornstarch.
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| Chop veggies. |
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| Dump all ingredients into IP and set for 40 minutes high pressure. Allow for 10 mins natural pressure release. |
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| Stir, potatoes will crumble and thicken stew. |
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| Enjoy. |