Tender beef cooked in a rich and creamy sauce in the Instant Pot.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: American
Keyword: instant pot
Servings: 4servings
Author: Sam
Ingredients
1/4cup + 1 tablespoonall-purpose flourdivided
1poundstew meat
1clovegarlicminced
salt & pepper
2tablespoonsolive oil
1 1/4cupslow sodium beef brothdivided
1/2teaspoondried thyme
1teaspoonWorcestershire sauceI used low sodium
1/2cupsour cream
cooked pasta
Instructions
Turn the Instant Pot on and select saute, add 1 tablespoon olive oil and heat for a few minutes. Add half of the stew meat and season with salt and pepper. Let meat brown for a couple minutes before flipping to brown on the other side. You aren’t cooking through at this point, just browning the outside. Remove from the pot and repeat with the rest of the meat.
Return all of the meat to the Instant Pot and sprinkle with 1/4 cup of flour. Stir until the flour is has cooked, about one minute.
In a separate bowl combine 1 cup beef broth, minced garlic, thyme, and Worcestershire sauce. Pour over beef and flour mixture and stir to combine.
Place the lid on the pot, making sure the pressure valve is set to the “sealing” position. Select the meat/stew setting and adjust the time to 15 minutes.
Once the cook time is complete, let sit for another 10 minutes before releasing the pressure. In a separate bowl combine the ¼ cup beef broth and 1 tablespoon flour, whisk until combined.
Remove the lid from the pot and set to saute. Add the sour cream and broth/flour mixture to the pot and stir until combined and warm. Add additional salt and pepper to taste.
Notes
I use low sodium Worcestershire sauce and beef broth in this recipe.