Beef / Pork

Instant Pot Veggie Stew (made with chuck roast and beef broth) is for Dinner.

Instant Pot Veggie Stew (made with chuck roast and beef broth) takes 30 minutes to prepare.

Instant Pot Veggie Stew (made with chuck roast and beef broth) takes 15 minutes to cook.

Instant Pot Veggie Stew (made with chuck roast and beef broth) makes 8 servings.

The ingredients for Instant Pot Veggie Stew (made with chuck roast and beef broth) are:

0.50 tsp Salt
1 large (7-1/4" to 8-1/2" long) Carrots, raw
2 large (7-1/4" to 8-1/2" long) Carrots, raw
1 stalk, large (11"-12" long) Celery, raw
227 Portabella Mushrooms
1 cup Tomato Sauce
0.88 glass (3.5 fl oz) Red Wine
28.40 Corn Starch
1 tbsp Balsamic Vinegar
1 serving ONIONS, PEARL (8 ONIONS)
4.20 serving Del Monte no salt diced tomoatoes
1 serving Celery Stalk (1 med stick 7-8 in)
0.25 tsp Beef Base, Better Than Bouillon (1 tsp)
3 tsp Beef Base, Better Than Bouillon (1 tsp)
2 serving Garlic (1 clove)
8 tbsp Minced raw onions
2.70 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g)
1 serving Fresh Green Beans (1 cup)
0.50 cup English Peas, Del Monte
1.25 lb Beef chuck, arm pot roast

Here is how you make Instant Pot Veggie Stew (made with chuck roast and beef broth):

1. Set your IP to SAUTE mode and select LESS2. Saute onion, celery, carrot, and garlic until soft and translucent3. Add Italian Seasoning, Rosemary, and Sage4. Add mushrooms and saute until all liquid has evaporatedIt's ok if veggies slightly brown and stick a little5. Deglaze pan with Red Wine6. Add Tomatoes and Sauce7. Add Veggie Broth8. Add remaining veggies except Pearl Onions and Peas9. Add seasonings10. Attach lid to Instant PotEnsure Release Valve is set to SEALING11. Press MANUAL MODE and set timer to 15 minutes12. Once finished, cover steam release with towel and CAREFULLY release all pressure13. Remove lid and stir in pearl onions, peas, and corn starch slurry14. Stir and serveServing Size:?8-10 bowls

The nutritional information for Instant Pot Veggie Stew (made with chuck roast and beef broth) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 317.3

• Total Fat: 13.9 g
• Cholesterol: 42.5 mg
• Sodium: 705.1 mg
• Total Carbs: 21.3 g
• Dietary Fiber: 4.3 g
• Protein: 23.9 g