Instant Pot Beef Stew

Ingredients:

Directions:

1. Trim the beef of excess fat and cut into 1 1/2-inch pieces. Peel and cut the carrots into 1-inch pieces. Dice the onion. Mince the garlic. Slice the potatoes into 1-inch pieces (you can leave the skin on or peel it off, personal preference).
2. Heat 1 Tbsp oil in an Instant Pot on the sauté setting. Add 1/3 of the beef and sear until browned on 2 sides, about 2 minutes per side. Remove to a plate and repeat 2 more times with the rest of the beef and oil, working in thirds to not overcrowd the Instant Pot. All cooked beef should be moved to a plate and set aside.
3. Add the onion and garlic to the Instant Pot, keeping it on the sauté setting. Cook, stirring occasionally, until softened and translucent, about 2 minutes.
4. Add the tomato paste and thyme and stir to combine. Cook for about 1 minute. Add the beef broth and Worcestershire sauce and stir to combine. Scrape any bites off the bottom.
5. Add the carrots, potatoes, and beef (plus any juice from the plate) to the Instant Pot.
6. Close the lid and make sure the valve is in the SEALED position. Pressure cook on HIGH for 25 minutes. Naturally release the pressure for about 5 minutes then quick release the rest of the pressure.
7. Turn the Instant Pot to the sauté setting. Whisk the cornstarch and water together.
8. Add the peas and cornstarch mixture and bring to a simmer. Stir occasionally and let simmer for 1-2 minutes or until the sauce is thickened.
9. Turn off the Instant Pot and ladle the stew into bowls. Garnish with fresh chopped parsley. Serve and enjoy!