Instant Pot Beef and Mushroom Stew

Ingredients

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• 1 tablespoon butter
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• 1 pound beef chuck, cut into 1-inch cubes
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• 4 Yukon Gold potatoes, cubed
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• 1 ½ cups mushrooms, halved
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• 1 onion, cut into 6 wedges
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• 2 carrots, cut into 1/2-inch thick slices
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• 2 cloves garlic, minced
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• 3 cups beef broth
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• 1 tablespoon Worcestershire sauce
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• 1 tablespoon tomato paste
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• 1 teaspoon salt
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• ½ teaspoon ground black pepper
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• ½ teaspoon dried rosemary
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Instructions

1. 1
   Gather all ingredients.
2. 2
   Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Melt butter in the pot. Cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
3. 3
   Return all beef chuck cubes to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary.
4. 4
   Close and lock the lid. Select Meat/Stew function, according to the manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5
   Release pressure using the natural-release method, according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.