Select Saute/Browning on Instant Pot pressure cooker and allow the pot to fully heat. (Prepare the meat while the pot is heating.)
Cut chuck roast in half and removed any large chunks of fat and connective tissue.
Cut chuck roast into slightly bigger than bite-sized pieces and place into a large mixing bowl.
Sprinkle thyme, salt and black pepper over meat and rub in well.
Sprinkle potato starch over meat and massage into meat until no longer opaque. (This avoids having to make a starch slurry after pressure cooking.)
When pot is hot, add oil and swirl to coat bottom of pot.
If there is any loose potato starch in the bowl, shake if off the meat and then add the chunks of meat to the Instant Pot or pressure cooker.
Allow meat to sear in the hot oil for about 15 seconds without touching the meat. The meat will loosen from the bottom of the pot once seared.
Once the meat becomes loose (you can tell by gently using your spatula to push the meat a bit) flip the meat over and sear the next side in the same manner as the first.
Sear each side until a crust forms and meat has loosened from the bottom.
Add onions and celery to cooking pot and mix through while scraping up anything that has stuck to the bottom of the pot.
Using a high heat resistant spatula continuing scraping the bottom of the pot to loosen any brown bits (fond) stuck to the bottom of the pot. This is called deglazing.
Add mushrooms and mix in to combine with the meat.
Add garlic and mix through.
Pour in Worcestershire sauce and mix through
Pour in the red wine or Shaoxing wine and deglaze the pot (there may be some stuff stuck to the bottom). Use the spatula and scrape the bottom of the pot.
Add diced apples and mix through.
Add tomato paste and mix through to combine.
Pour in the beef broth and stir to combine. There will be quite a bit of liquid (enough to be able to sop it up with a crusty loaf of bread or a piece of cornbread!).
Turn off Instant Pot / Pressure Cooker.
Add in the baby potatoes. If using larger size potatoes, cut them into two inch pieces.
Dump in baby carrots. You can keep them whole, or cut them in half.
Lock on lid and close the pressure Valve. Cook on high pressure (most machines default to high) for 5 minutes.
When beep is heard, wait 10 minutes and then release the rest of the pressure.
Remove lid and give the stew a good stir. Taste and add more salt, pepper or other seasonings.
Stir in frozen peas. They will quickly defrost.
For a thicker and smoother sauce, add a Tablespoon of butter and mix through.
Add all ingredients, except for peas and mix to combine.
Sprinkle the potato starch over the top and do not mix in.
Lock on lid and close the pressure Valve. Cook on high pressure (most machines default to high) for 6 minutes.
When beep is heard, wait 10 minutes and then release the rest of the pressure.
Remove lid (add a TLB of Butter) and give it a good stir.
Stir infrozen peas and Bob's your uncle. :)
Video
Notes
If you find that the meat is not easily lifting off the bottom of the pot after searing, add in the red wine/Shaoxing wine right away and deglaze the bottom of the pot. Then continue on with the recipe.Any type of potatoes can be used. If you don't want to use the Yukon Gold, try small Russets or New (baby) potatoes.We like to buy chuck roast when it is on sale and then cut it into cubes. It is so economical and there are so many This Old Gal fantastic recipes, which cook in under 30 minutes. We divide up the meat into one and two pound packages and when we are ready to cook, whalaa, cubed beef stew meat.
Freezing Beef Stew
Divide the cooked beef stew into portion size amounts and use a FoodSaver Vacuum Sealing System or other freezer safe, air tight receptacle and place in the freezer.Instant Pot Beef Stew is easy to reheat and can be brought to the office for a delicious, warm and hearty lunch. It can be heated back up in a Instant Pot, Mealthy MultiPot or Pressure Cooker, Crockpot Lunch Warmer or microwave, so keep a lot in your freezer.
To Make Apple Dumplings
During cooking, add 1 cup more of the beef broth and increase seasonings by 1/4 the amount.
Reduce cook time to 3 minutes.
After pressure release, remove lid and hit the saute button and adjust to low.