Prep Time::20 mins
Cook Time::55 mins
Additional Time::10 mins
Total Time:: 1 hr 25 mins
Servings::4
Ingredients
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1 tablespoon butter
1 pound beef chuck, cut into 1-inch cubes
4 Yukon Gold potatoes, cubed
1 ½ cups mushrooms, halved
1 onion, cut into 6 wedges
2 carrots, cut into 1/2-inch thick slices
2 cloves garlic, minced
3 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried rosemary
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Melt butter in the pot. Cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
Dotdash Meredith Food Studios
Return all beef chuck cubes to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary.
Dotdash Meredith Food Studios
Close and lock the lid. Select Meat/Stew function, according to the manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method, according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.