Instant Pot Beef Stew

INSTANT POT BEEF STEW

Ingredients: 

1 tbsp. ghee
1 tbsp. butter
1 cup chopped onion
3 medium carrots sliced
1 ½ tsp. salt
½ tsp. black pepper
2 to lbs. boneless beef chuck roast cut into 1 ½ inch cubes
1 cup of beef broth
2 tsp. Better Than Bouillon Roasted Garlic Base
2 tbsp. Worcestershire sauce
¾ cup frozen peas
1 tbsp. corn starch
1 tbsp. water
2 medium zucchini, cubed, plus extra salt to taste


Directions:

Melt ghee and butter in a large skillet.
Add onion and carrots to the pot and sauté until wilted and slightly browned.
Add in the salt, pepper, and beef chunks. Brown meat on all sides.
Transfer meat mixture to the Instant Pot.
Set to sauté’ function.
Add broth, garlic base, and Worcestershire sauce.
Stir, scraping the sides of brown bits.
Cancel sauté, cover, and press Pressure Cook for 25 minutes.
Heat the cubed zucchini in a covered pot on the stove on low heat. Do not add water.
Stir frequently to prevent burning.
Cook until medium soft. Add salt to taste.
When the Instant Pot is finished, let the pressure naturally release for 10 minutes.
Then, add the frozen peas.
Use the sauté function for 8 minutes.
Make a slurry of the cornstarch and water. Stir it briskly into the pot.
Serve over zucchini cubes.
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Serves  4