Pressure Cooker Beef Stew With Wine - cooking recipe

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
salt and ground black pepper to taste
3 tablespoons butter
1 cup dry red wine, or more as needed
2 potatoes, cubed
1 (14 ounce) can beef broth, or more as needed
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) package baby carrots
1 large onion, sliced
1 tablespoon minced garlic
1 (10 ounce) package frozen peas
1/2 (8 ounce) container sour cream
1 (8 ounce) package sliced fresh mushrooms

Preparation

Pat beef dry with paper towels. Season with salt and pepper.
Melt butter in a pressure cooker over medium heat; cook beef until browned, 5 to 7 minutes. Transfer beef to a plate. Add wine and scrape the bottom of the pressure cooker with a wooden spoon. Add potatoes, broth, soup, carrots, onion, and garlic. Add additional wine or broth, if needed, to ensure that liquid just covers the ingredients.
Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 20 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
Combine peas, sour cream, and mushrooms in the pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 5 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.