Beef Stew



  1. Sauté. Wait until the indicator says HOT.

  2. Generously season the beef with kosher salt and pepper.

  3. Add 1 tablespoon olive oil to coat the bottom of the pot.

  4. Sear both sides of beef for roughly 3 minutes per side without constantly flipping.

  5. While the beef is browning, combine chicken stock, Worcestershire sauce, light soy sauce, fish sauce, and tomato paste in a medium bowl.

  6. Remove beef and set aside on a chopping board.

  7. Add 1 tablespoon olive oil to the pot, then add onion and season with kosher salt and pepper.

  8. Cook until the onions are tender and brown, then add garlic and stir until fragrant.

  9. Add chopped celery, carrot, and a pinch of kosher salt and pepper, then cook for 2 minutes.

  10. Add a dash of sherry and completely deglaze the bottom of the pot with a wooden spoon. Allow the wine to reduce.

  11. Add the Chicken Stock Mixture to the pot.

  12. Cut the beef into 1 inche cube chunks, then toss with flour.

  13. Add the beef chunks and make sure the cubes are spread out, so each piece can soak the stock mixture. Don’t stir the beef.

  14. Add bay leaves and rub dried thymes against your fingers and sprinkle them in the pot.

  15. Add the potatoes on top.

  16. Pressure Cook at High Pressure for 10 minutes, then Natural Release.

  17. Add salt and pepper to taste.