Instant Pot Beef Stew

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.

Toss the beef with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Heat 2 tablespoon of oil in a large pan until shimmering. Add the beef and sear until browned on the bottom, 7 to 10 minutes. Transfer with tongs to a large plate.

Add the onion and garlic (and mushrooms) to the pan. Cook, stirring occasionally, until softened, 3 to 4 minutes. Meanwhile, cut the vegetables.

Cut the vegetables. Cut 3 carrots on a slight diagonal into 1 1/2-inch pieces. Quarter 8 baby Yukon Gold potatoes (you want about 1 1/2-inch chunks).

Add 1 tablespoon tomato paste and 1 teaspoon dried thyme to the onions and cook until the tomato paste is darkened in color, about 1 minute. Add 1/2 cup beef broth (3 cups if slow-cooking) [thats truly all you need] and 2 tablespoons Worcestershire sauce and stir to combine, scraping up any browned bits. (Add wine)

Transfer the vegetables, aromatics, and seared beef to a pressure cooker and stir well.

Cook on MAX pressure for 25 minutes and NATURAL pressure release. It will take 7 to 10 minutes to come up to pressure.

When the cook time is up, let the pressure naturally release for 10 minutes. Meanwhile, whisk 1 tablespoon cornstarch and 1 tablespoon water together. Coarsely chop some fresh parsley leaves for garnish if desired.

Quick release any remaining pressure. Open the pressure cooker and turn on the Sauté function. Stir in 3/4 cup frozen peas and the cornstarch mixture and simmer, stirring occasionally, until the sauce is thickened, 1 to 2 minutes.

Season and serve. Taste and season with salt and pepper as needed. Serve garnished with the parsley if desired.