Pressure Cooker Beef Stew

Ingredients

• 1½ lb beef chuck roast
• 1 yellow onion
• 3 carrots
• 2 celery stalks
• 1½ lb potatoes (Yukon Gold or Russet)
• 3 clove garlic
• 3 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• ¾ tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Cut beef chuck roast into 1.5-inch cubes and pat dry. Season with salt and pepper.
2. Set pressure cooker to 'Saute' mode. Add olive oil and sear beef in batches until browned on all sides, then remove and set aside.
3. Add chopped onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in minced garlic and tomato paste, cooking for 1 minute more.
4. Return beef to the pot. Sprinkle with flour and stir to coat. Add beef broth, Worcestershire sauce, dried thyme, and bay leaf. Stir to combine.
5. Close and seal the pressure cooker lid. Cook on high pressure for 30 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
6. Open the lid, add diced potatoes, and stir. Close the lid and cook on high pressure for another 8-10 minutes, then quick release pressure.
7. Remove bay leaf. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.