Brown Chuck Roast Steak: Heat up Instant Pot by using the "Sauté More" function. Wait until the Instant Pot says HOT. Pat dry the chuck roast, then season one side of the beef with salt and black pepper. Drizzle 1 tbsp (15ml) olive oil in inner pot. Ensure to coat oil over the whole bottom of the pot. Carefully place the seasoned side of chuck steaks in Instant Pot. Season the other side of beef with salt and black pepper. Brown one side for 7 minutes before flipping over, then brown the other side for another 7 minutes. Remove and set aside in a large container.
Optional - Saute Mushrooms: Add sliced mushrooms in Instant Pot, then sauté until all moisture from the mushrooms has evaporated and the edges are slightly crisped & browned (~6 minutes). Taste and season with salt and ground black pepper if necessary. Remove and set aside.
Saute Onion and Herbs: Add in sliced onions, then saute for 3 minutes. Add in minced garlic, 2 bay leaves, ¼ tsp (0.35g) dried thyme, then saute for another minute.
Deglaze Instant Pot: Pour in ¼ cup (63ml) sherry wine, then completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Reduce the sherry wine to let some of the alcohol evaporate.
Pressure Cook Beef Stew: Turn off the Instant Pot. Cut the browned chuck steak into 1.5 - 2 inches thick cubes. Add 1½ cup (375ml) unsalted chicken stock, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, and 1 tbsp (15ml) fish sauce in Instant Pot. Give it a quick mix. *Optional: If you prefer some bites to your vegetables, pressure cook the vegetables at this point at High Pressure for 4 minutes + Quick Release. Then set aside half of the vegetables, and add them back in later with the frozen peas in Step 6. Add the cubed beef into the cooking liquid (ensure they are partially submerged in the liquid). Don't forget to add in the meat juice! Add in quartered potatoes, carrot chunks, and celery. Layer 3 tbsp (50g) tomato paste on the very top.Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 32 minutes, then Natural Release for 10 minutes. Remove the lid carefully. Thicken Beef Stew and Add Vegetables: Bring the yummy gravy to a simmer with the "Saute More" function. Breakdown the mushy potatoes and carrots with a wooden spoon, then stir to thicken the beef stew. *Pro Tip: The beef stew should be thick enough at this point. If necessary, you can thicken the gravy with flour or cornstarch + water mixture. Add in frozen peas, sautéed mushrooms, and the optinally set-aside carrots, celery, and potatoes (See Step 5). Taste and season with salt and ground black pepper if necessary (we added 2 pinches of salt).
Serve: Serve this delicious & hearty beef stew with mashed potatoes, pasta, or your favorite side dishes. Enjoy~
See above Cooking Tips Section
*Chuck Steak: For best result, always remember to use a well-marbled chuck steak!
*Food Safety: Be sure to place the cooked vegetables and mushrooms in the fridge if you intend to leave them out for more than 2 hours.
*Optional Saute Mushrooms Step: This is an optional flavor-enhancing step. The beef stew will still taste very good without this step. If you're skipping this step, add the sliced mushrooms in Step 5 with the other vegetables.
*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Calories: 475kcal | Carbohydrates: 25g | Protein: 34g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 103mg | Sodium: 666mg | Potassium: 1293mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5918IU | Vitamin C: 26mg | Calcium: 73mg | Iron: 5mg