Instant Pot® Beef And Veg Stew - cooking recipe

Ingredients

1 pound extra lean stewing beef, cut into bite-sized pieces
2 tablespoons olive oil, or more to taste
1 large onion, diced
3 cloves garlic, finely chopped
1 splash red wine (optional)
3 cups chopped carrots
2 cups chopped celery
1 1/2 cups canned diced tomatoes
1 1/2 cups chicken broth
1 sprig chopped fresh thyme
1 bay leaf
salt and ground black pepper to taste
1/3 cup chicken broth
2 tablespoons cornstarch

Preparation

Heat oil in the pot of an electric pressure cooker set on Saute mode. Add beef; cook until browned on all sides, about 5 minutes. Add onion and cook, stirring constantly, until soft, 3 to 5 minutes. Add garlic; cook until fragrant, about 1 minute.
Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon to deglaze. Add carrots, celery, and tomatoes; stir well. Add 1 1/2 cups chicken broth, thyme, bay leaf, salt, and pepper.
Close and lock the lid. Select Meat/Stew option or high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Mix 1/3 cup broth with cornstarch to make the slurry.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute option and bring mixture to a boil. Slowly add in the slurry. Let simmer until stew thickens slightly, 3 to 5 minutes.