This was originally posted on my blog at:
http://www.copykat.com/2013/12/25/instant-pot-beef-stew/
Here is the recipe:
Ingredients
2 1/2 pounds chuck roast cut into bite sized pieces
2 to 3 tablespoons vegetable oil
1 teaspoon kosher salt
16 ounces chicken stock
16 ounces tomato sauce
1 teaspoon smoked paprika
2 pounds potatoes, cut into bite-sized pieces
8 ounces carrots, cut into bite-sized pieces
2 large onions, cut into bite-sized pieces
1/2 teaspoon garlic powder
Directions
Brown bite-sized pieces of roast in the Instant Pot on saute in vegetable oil. Salt meat while browning. Once the meat has browned add tomato sauce and chicken stock. Cook the meat on the manual high setting for 30 minutes. Perform a quick release. Then add the garlic powder, smoked paprika, vegetables and cook on the manual setting for 4 minutes.
When the stew finishes, you can either perform a quick release or a manual release.
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