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Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning. Cook the meat until Browned on all sides. Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
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.
Add the remaining 1 tablespoon olive oil to the pot. Brown the second half of the beef, seasoning with the remaining salt and pepper, about 4 minutes per side. Remove the browned beef to the bowl with the first half of the beef. Add the onion to the Instant Pot and saute for 2-3 minutes, until it begins to soften.
First, add sliced onions in Instant Pot, then sauté for 3 minutes. Add in minced garlic, 2 bay leaves, ¼ tsp (0.35g) dried thyme, then sauté for another minute. Amy + Jacky’s Tip! You can release the dried thyme’s flavor by scrubbing them against your fingers as you add them to the beef stew.
Let meat sauté for about 2-3 minutes per side until golden brown. Transfer to a plate and set aside. Add remaining oil and beef and repeat. With the meat removed and the Instant Pot remaining in sauté mode, add in the tomato paste and cook for 1 minute, until light golden brown. Press cancel to stop the sauté mode.
Cut the aromatics and beef. Dice 1 medium yellow onion, mince 2 garlic cloves, and place both in a medium bowl. Trim 2 1/2 pounds beef chuck and cut into 1 1/2-inch pieces. Season and sear the beef in two batches. Season the beef with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.
Peel the carrots and cut them into 1/2-inch-thick diagonal slices. Remove the second batch of browned beef to the plate with the first batch. Add the remaining tablespoon of olive oil and the onion to the Instant Pot. Cook, stirring occasionally, until the onion begins to soften and brown, about 6 minutes.
3 lbs chuck roast or beef stew meat; 2 tsp garlic salt; 2 tsp black pepper; 1 tsp Italian seasoning; 1 tsp garlic powder; 1 tsp onion powder; 1/4 cup extra-virgin olive oil
Set a 6-qt Instant Pot® to the high saute setting. Melt butter; working in batches, add beef and cook until evenly browned, about 2-3 minutes. Stir in potatoes, carrots, celery, garlic, beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.
Add the oil and onions, and cook for 2-3 minutes, stirring often, until the onions start to turn translucent. Add the tomato paste, stirring it into the onions, and cook for 1-2 minutes. Add the beef broth, soy sauce, tapioca, bay leaves and black pepper. Whisk or stir to combine. Add the stew meat and give a quick stir.