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Instant Pot Beef and Porcini Mushroom Stew
Course
dinner
Cuisine
Italian
Keyword
Beef and Porcini Mushroom Stew, beef chuck
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
334.9
kcal
Author
Corrie
Ingredients
1
tablespoon
olive oil
2
lb
beef chuck
1
sprig
rosemary
1
red onion
diced
1
stalk
celery
diced
½
cup
red wine
1
cup
beef stock
1
teaspoon
salt
¼
teaspoon
pepper
1
ounce
mushrooms
2
large
carrots
2
tablespoon
unsalted butter
2
tablespoon
all purpose flour
Instructions
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.
Nutrition
Calories:
334.9
kcal