Instant Pot Beef and Porcini Mushroom Stew
- 1 tbsp olive oil
- 2 lb beef chuck
- 1 sprig rosemary
- 1 red onion diced
- 1 stalk celery diced
- 1/2 cup red wine
- 1 cup beef stock
- 1 tsp salt
- 1/4 tsp pepper
- 1 ounce mushrooms
- 2 large carrots
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
Turn on the instant pot and select sauté.
Add olive oil, beef cubes and sauté for 5 minutes on both sides.
Add onions, rosemary, celery, beef stock, red wine, salt, pepper and mix well.
Add mushrooms and carrots.
Close the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 20 minutes, release the pressure naturally through steam vent.
Take a pan and melt butter in it.
Add flour and mix till butter forms bubbles.
Open the lid of the instant pot and add 6 tablespoons of liquid from instant pot into the pan.
Mix well both the mixtures and add back into instant pot.
Select sauté and let the liquid simmer for 5 minutes until thick.
Serve and enjoy.
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